Steak Diane

Steak Diane Steak Diane is a beef (or chicken) dish served with a pan sauce. It is not classified as a traditional French cooking technique. Rather, it was most likely invented in London during the mid-1930s as a tableside service with flambé in some high-end restaurants. This dish became famous in North America after the…

Thai Crying Tiger Strip Loin Steak with a slightly spicy dipping sauce and salad

This extremely beautiful and very delicately done Thai style grilled beef dish originated from the rural northeastern part of Thailand (E-Sarn) and later became very popular all over the country.  It is serves with a slightly spicy, savory, and tangy dipping sauce plus a salad.  The legend of the name “Crying Tiger” said a tiger…

Vietnamese Style Beef Salad with Fresh Herbs and Mix Greens, Sweet Lime Dressing

Asian salads are the best in the world.  The reason I love Asian salads so much is because they are interesting and the dressings are so fresh.  My favourite part is the tangy, fresh, strong flavoured dressings used in Vietnamese salads.  Also you cannot find mayo, cheeses, and olive oil, just plain old shocking freshness to…

Sous Vide Roasting Chicken

Since I started to use the Sous Vide precision cooker, my chicken is juicy and tender than ever!  The WiFi feature of my cooker allows me to control the starting time and finishing time even when I am not in the kitchen.  Dinner is ready the moment I arrive home! Note: Don’t buy chicken larger…

Sous Vide Rack of Lamb with Baked Potato and Sweet Yam, Morel Mushroom, Rosemary, Port and Red Wine Reduction

Recently I found an article – Modernist Cuisine – about Sous Vide cooking. It talks about the pros and cons of sealing the ingredients in a plastic bag (you can also use canning jar) and place them in a water bath or any other cooker that can set and hold a target temperature to within…

Sous Vide Strip Loin (New York) Steak with Herb Butter and Rosemary

Sous-Vide; French for “under vacuum”)is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around…