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Real reef and beef. What do I mean by real reef and beef? Last week I shared a reef and beef recipe, and I mentioned that in my opinion prawns don’t really represent the reef.
Continue readingSous vide steak again! I have nothing new or exciting this week. This is a simple meal for one. Granted it’s not a frugal meal, and I’m not cooking everything from scratch. I just want to demonstrate that cooking for one, doesn’t have to be from scratch and there’s nothing to be ashamed of or embarrassed about by using prepared products like mashed potato and gravy.
Life’s too short to be mucking around if you’re short of time and you want something tasty and simple to prepare.
Continue readingSous vide scotch fillet steak has appeared on this blog before and it’s likely to appear again. Yummy Lummy isn’t about putting up just one example of a recipe, it’s partly recipe sharing cooking meals for one and partly food diary. A more complete food diary can be found at the blog’s Instagram account, but this blog records the important meals I’ve eaten.
I’m busy this Saturday night so I thought I would share something I cooked last weekend.
I’ve been cooking sous vide since the beginning of 2018 and I remain enamoured by it. The beef, lamb, pork, kangaroo, chicken and salmon I’ve cooked have all been tender and moist.
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This sous vide pork fillet is a really simple recipe if you have a precision cooker.
This is a Yummy Lummy adaption original recipe.
Regular readers will know I’m partial to Brassica vegetables, especially Brussels sprouts and broccolini.
Fellow Canberra food blogger, Michele Walton, sent me an abstract from a paper extolling the virtues of cooking Brassica vegetables by sous vide.
Michele is a noted local nutritionist and food and travel blogger whose special area of expertise and knowledge being Indian cuisine. I highly recommend you check out Michele’s blogs.
Because I only had the abstract and didn’t have access to the full paper, I had to have a guess at the temperature and duration of cooking. From the abstract, it seems the basis for the conclusion of the paper is that sous vide temperatures are unlikely to destroy heat-labile nutrients including some vitamins.
This is a Yummy Lummy original recipe.
