A Half Baked Idea: Sous Vide Cookie Dough

cookie dough

You crazy ESers asked for it, and you got it. After playing around with my SousVide Supreme and being rather underwhelmed cooking just meat and veggies, I asked you for some crazier ideas. My partner in crime gansie had a stroke of genius:

What about cookie dough? But don’t cook it long enough where it actually turns into a cookie, just so it heats through and kills any harmful crap. so it could be one gooey, warm, doughy, chocolaty, gushy thing. (Confession – i used to heat up purchased cookie dough in the microwave).

Hmmm…what about cookie dough? Honestly, I can never resist the temptation to lick the bowl, salmonella or not, but it does always scare me a little bit, and I know I really shouldn’t be doing it. So could we use the SousVide to cook the dough to just high enough temperatures where it would be safe to eat but still gooey and delicious? Well, we could certainly try…

Read More
Sponsored Content

Extreme Simmer: The SousVide Supreme

sous vide

So after hearing me bitch for the last two years about how everyone on Top Chef gets to sous vide but I don’t, someone finally decided to throw me a bone. The folks over at SousVide Supreme, the first legit sous vide machine aimed at home cooks, sent me over one of their $450 contraptions to test out for a few weeks. Woo-hoo!

For those who need a recap: sous vide cooking involves vacuum sealing ingredients in plastic bags with this neat little contraption:

carrots2

That’s actually the most fun part, watching all the air get sucked right out of the bag. Then you submerse the bag in a thermal hot water bath that’s designed to remain at an exact pre-set temperature, down to the degree:

Read More
Sponsored Content

Top 10 Finds at the 2010 Food Fete

snackers

The younger, hipper cousin to the Fancy Food Show, the annual Food Fete is a gathering place for foodie types; a showcase of the newest products across the world of cooking, dining and drinking; and an all-around schwagfest. Obviously, we bit. Here are the coolest new products we spotted at this year’s fete.

10. Sous Vide Supreme

sous vide

Remember last year when I got high on Top Chef and bought that Thomas Keller sous vide cookbook but then realized you need a couple grand worth of equipment to sous vide food at home? Well some clever market researcher must have realized there are a lot of d-bags like me out there, because SousVide Supreme now has an at-home sous vide machine designed for the average joe. OK, at $450 maybe it’s for the slightly above-average joe, but still, getting closer! Everyone must sous vide! UPDATE: Endless Simmer tries out and reviews the SousVide Supreme.

9. Glace de Veau

glace

Ya’ll know we don’t usually hype pre-packaged sauces and such here at ES, but when the supermarket starts carrying roasted veal stock reduction, I have to digress from the norm. Yes, yes, I can hear Anthony Bourdain carping on about how every cook should have their own homemade veal stock in the freezer and how it only takes 172 hours to prepare so what’s your goddamn problem? Well you know what? I’ve had your book on my shelf for two years and still never made any damn homemade demi-glace, so I’m going with this. In stores this fall.

8. Box ‘o EVOO

olive oil keg

I think Lucini was actually there to show off the taste of their olive oil, but I was more impressed by the packaging. I don’t know about you all, but I’ve always found those tiny 6-oz. jars of oil woefully inept at keeping up with my usage, and the large bottles too heavy to lug home from the grocery store. Solution: an ungodly amount of extra-virgin olive oil, packed into a plastic bag in a cardboard box. It even comes with a spiggot, just like boxed wine! All I need now is the self-control not to drink directly from the spout.

7. Green Garlic

garlic

This is a tasty green product that I’ve never seen in stores before. California-based Christopher Ranch is expanding their garlic repertoire by harvesting the stuff while it’s still young and green, and selling it with the leafy, scallion-like stalks attached. The green part of the garlic offers a less intense garlick-y bite, and you can still use the bulb, or even fry up those little strands at the root and sprinkle them on top of a dish. Coming soon to a Fairway or Whole Foods near you. Downside: shipped across the country in plastic packaging — I’d rather see them at the far mar.

Read More
Sponsored Content