My students ask me time and again what sous vide cooker I recommend. There are many but what matters is what it will be used for. Most say eggs and steaks.
There are home cooks and even professionals with small restaurants and ramen shops who want a machine but don’t want to spend too much for it, which is why I recommend the Roner Clip.
Local distributor Nelson Co of Sweetlink visited me and we tried it out.
We cooked our eggs at 63 degrees Celsius for 1.5 hours and we had eggs fit for eggs Benedict, and at 2.5 hours, we had ramen eggs.
Remember to put the eggs only when you have reached the right temperature.
Cooking times may vary depending on the size of the eggs. Ours were large.
I also cooked a Tomahawk steak with the Roner sous vide clip.
How to do it:
First, season the steak with salt and pepper.
Add herbs and garlic to the bag.
Vacuum seal it and cook the Tomahawk at 53 degrees Celsius for 2.5 hours. If you want it less bloody, cook it for three hours.
Take note that like eggs, cooking time for steak will depend on the thickness and the cut of the meat.
I finished the Tomahawk steak by searing it in olive oil for 2.5 minutes per side. It was perfect inside and out.
The Clip isn’t as powerful as the other machines but it does the work. Without the water tank and cover, the Clip sells for P10,700. The whole set sells for P11,900.
You might have to adjust the temperature and the cooking time compared to the more expensive professional models.
Japanese absorbent paper
The oil-absorbent paper drains all my fried food so well that there’s hardly any trace of oil on my chicken, fries or anything I fry.
But the paper has other uses. I call it wonder paper as I use it to defrost steaks and fish, wipe my crystals and wine glasses dry (without visible water marks), and as a coffee filter.
It can even be used to clean eyeglasses. I have a friend who uses it for his face and swears by how well it works.
The Hagen kitchen cloth not only absorbs liquid well but wipes surfaces dry.
I use it as my hand towel when I cook.
The cloth comes in three colors which gives users the freedom to color-code kitchen rags to avoid cross-contamination.
The cloth can be used and reused. I’ve washed mine over over 30 times and it remains in one piece and lint-free. It dries fast, too.
Even after the rag is past its prime, I continue to use it outside of the kitchen for house-cleaning. I even use it to clean the car.
I have cut down my paper towel consumption by half since I discovered the Japanese Oil Absorbent Paper and the Hagen Kitchen Cloths.
Baking parchment paper
To find thick and wide baking parchment paper isn’t easy, until Nelson asked me to try Bakewell.
Bakewell is thick and silicone-coated on both sides. It can be used for baking, papillote cooking, and even for steaming. I line my roasts with it too, before I cover them with foil.
For information regarding the products above visit Sweetlink at http://www.sweetlinkph.com, call (02) 5849438 or e-mail [email protected]
For more information and for a copy of my cooking class schedule text 09209REGGIE and 09175543700.
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