What's cooking?

That sure does look good!

That sure does look good!

A big +1 on that.

I made my first sous vide steak day before yesterday:

I made my first sous vide steak day before yesterday:

Sourav, that looks just about perfect!  

Didn't cook this but thought the photo from the phone turned out nice. This is a piece of gimbab I got for lunch (takeout). Very tasty

I made my first sous vide steak day before yesterday:

I'd take a piece of that! It's perfect!

How did you like it?

I made my first sous vide steak day before yesterday:

I'd take a piece of that! It's perfect!

How did you like it?

The meat was perfect. I think I added too much garlic powder for my taste. I did another one yesterday with just salt and pepper - which looked exactly like this but tasted better.

I add nothing until after it comes out of the pouch. There are some definite no-nos. Olive oil being one. OO and heat do not play well together. I also add some reducing sugar after the pouch to heighten the Maillard reaction during torching.

I hadn't made cinnamon buns in a while so I decided I would a few days back.  For some inexplicable reason I changed up my procedure and used the Kitchenaid stand mixer to knead the dough with a dough hook.  The dough seemed a little stiff when I rolled it out and after cooking they did have a tough texture.  Live and learn - stick to the old ways that you know work.  Here's a picture before and after baking.  

I made some spanakopita last weekend but seeing as I'm not a fan of phyllo pastry for several reasons, I decided to make it calzone style - next time I'll divide everything in two and make two smaller ones.  It was really tasty.