2012-11-06 03:43
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Medellitin Blog
blog.medellitin.com
Tags:
vide
sous vide
sous
sidekic
immersion
nomiku
sous vide professional
americas test kitchen
sousvide
chikfila
A food blog dedicated to modern cookery (molecular gastronomy), sous vide, and the food industry. Less cooking and more thinking.
2012-07-25 12:46
Polyscience is one of the most trusted sous vide brands in the professional kitchen, but they generally price themselves out of the range of the home market. When they released the So… Read More
2012-07-10 04:36
For those not paying attention, the Nomiku is a kickstartered approach to launching an immersion circulator company. The exciting news is that the Nomiku team has exceeded it… Read More
2012-06-20 01:49
I had been quietly stalking following Q and Abe from the first time I heard they were working with haxlr8r to prototype a new sous vide cooker. Yesterday, to much fanfare, th… Read More
2012-05-22 00:42
Eades Appliance Technology LLC, the folks who brought you the SousVide Supreme and the SousVide Supreme Demi, just launched their third appliance: the SousVide Supreme Chef. Along with… Read More
2012-02-24 02:42
Welcome to the third part of my ongoing review of the SideKIC. The first piece covered SideKIC esthetics, the second part covered SideKIC usage and now we are going to talk about the i… Read More
2012-02-23 01:03
America's Test Kitchen VideoAmerica's Test Kitchen talks sous vide and uses the Sous Vide Supreme as the basis of the conversation. I have a lot of opinions about sous vide, as a trend… Read More
2012-02-21 06:03
I spent some more time testing the SideKIC over the weekend. I am really enjoying this sous vide cooker because of the sweet, sweet combination of its compact size, its ability to circ… Read More
2012-02-16 02:30
Been awhile since I wrote a food politics post, but Josh Ozersky got the juices flowing with his latest article "Why I Wont Be Boycotting Chik-Fil-A". In the article, Josh talks about… Read More
2012-02-13 01:01
SideKIC Immersion Circulator
Earlier this week, I received a SideKIC sous vide controller. This 170$ entry into the sous vide consumer market looks like it is going to offer a lot… Read More
2011-11-19 22:44
Kyocera makes ceramic knives. The advantages of ceramic knives are that they remain sharp for a lot longer than their metallic counterparts. They are also significantly lighter (… Read More
2011-11-13 16:12
A quick disclaimer: I don't much care about the morality of sound judgement of comparing bankers/customers/anyone to Hitler or Stalin.
A bunch of online outlets are linkbaiting the crap out… Read More
2011-10-24 14:54
I don't really share recipes on this blog. It just isn't what I do. But, today is different. Just like the last time I posted a recipe. But this time, I blame a provi… Read More
2011-10-23 19:05
First of all, great article in the Boston Globe on the pervasive mislabeling of fish. My one criticism with the piece is the following sentence:
The Globe found escolar being sold as w… Read More
2011-10-01 13:30
The noble frodnesor tagged me in to the link-baity "My Seven Links" internet cage meme. And while the speed of the internet is light-speed, the speed of a Pablo post is still all… Read More
2011-09-12 02:31
This is probably indicative of my state of mind, but I got super furious when I saw the following ad on epicurious:
A $200 fennel braiser. Questions like: Who the fuck would… Read More
2011-09-05 17:36
Coffee has been top of mind lately. With the rising price of coffee in NYC (I think I pay $4 for a thimbleful of iced americano), being able to make an excellent cup of coffee at… Read More
2011-07-08 21:38
I think it is safe to say that my niche is turning out to be foodnerdery. Which is why I am ashamed that I missed the New York Public Library's initial announcement about the friggin'… Read More
2011-07-07 13:22
SVS Zip PouchMy posts on SousVide Supreme Chamber Vacuum and on the Combi Oven nicely lead up to the subject of the value of the vacuum, and its role in low temperature cooking. For mo… Read More
2011-07-05 03:03
When your dish has a word or phrase in quotes, you are probably being a heretic. This act can be forgivable when performed artfully. When the name of your dish has more quotes th… Read More
2011-07-04 22:02
When your dish has a word or phrase in quotes, you are probably being a heretic. This act can be forgivable when performed artfully. When the name of your dish has more quotes th… Read More
2011-04-19 23:11
I have been sitting on this one for a little while. Mostly trying to cover science-y/food convergence type things. If you have links to suggest for the next one, just pop a comme… Read More
2011-04-14 03:27
I have been working on a list of modern cooking technique debates I hate witnessing and the "Do Foams Suck?" debate is filled with jackassery from both sides. I am a proponent of all c… Read More
2011-03-14 00:38
The blogs are all a-twitter about California's (and other states) recent push to ban the possession and sale of shark fin. This is legislation designed to protect sharks against a prac… Read More
2011-03-05 22:11
Earlier this week, SousVide Supreme announced their entrance into the chamber vacuum space. An OEM'd VacMaster VP112, this tabletop chamber vacuum sold out within hours of the announc… Read More
2011-03-02 19:30
The folks at SousVide Supreme just introduced a chamber vacuum to their product lineup. Given the name of the chamber vac is the SousVide Supreme VacMaster® VP112 chamber vac… Read More
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