The Yum Yum Factor

Anyone who has read my blog, even casually, is probably aware that I have a couple of irrational fears when it comes to cooking and I am proud of the fact that I have worked to overcome these fears in the last few years, for the most part. It's not like I am deep frying every day now, but I do it when I have to and I not only can jam and stuff but I give the results to people I care about and nobody has died. Yet. That leaves the final frontier - pressure cooking. Just like I did not grow up with a mom who canned, I also did not grow up around pressure cooking so it's always felt like living on the edge to me. I think pressure cooker and visions of this immediately come to mind: Enter the magical electric pressure cooker: My shiny, new Instant Pot After following the reviews of the Instant Pot for more than a year, I finally decided that it was time to bite the bullet and get myself one of these bad boys This thing bills itself as a 7 in 1 machine that s...

Okay, so, for me, the two reasons for owning a sous vide are the ability to make the perfect steak and also the perfect egg. With a couple of weeks under my belt, I kind of feel like I have a handle on those two things and I am ready to move on.

Okay, so I am just starting to embark on this Sous Vide adventure and I am going to take you along for the ride. I promise to be honest, to share my colossal failures as well as my successes and to spare you the expense, frustration and heartache that goes hand in hand with learning any new cooking technique. Because I love, I will do that for you.

If you read my blog, you already know that I am absolutely crazy about gochujang, the korean fermented hot pepper paste. As a wise old lady I know through the tv says, I put that shit in everything.