Sous-vide, Surgery and a bunch of time on my hands … again.

Greetings Carnivores,

I’ve been away from writing for some time now. Call it what you like, “writers block”, “lack of motivation”, “creative void”, “laziness”, I don’t know. but, … here I sit, one week into ANOTHER extensive surgical re-hab and … I’m faced with a WHOLE bunch of time on my hands.

Yep … I somehow managed to almost COMPLETELY tear my left Biceps tendon off the bone at the end of January, believe it or not … lifting a bag of firewood. You can’t make this stuff up.

I finally got to see the wonderful Orthopedic surgery team, headed by Dr. John Haverstock at the brand new Oakville Trafalgar Memorial Hospital, and spent a couple of hours last Thursday morning having them reattach it.

Last week was pretty much a wash, dealing with the obvious pain associated with such a fun procedure. Now, … like I said … here I sit.

Ok so, enough of that … todays topic comes from my dinner inspiration, and my very mostest (I know, … not an English word) favouritest (I know … another one … don’t be a hater) kitchen toy, … (“Drum roll please”) … my Anova Sous-vide immersion cooker.

Oh and, no … I’m not being paid to endorse this product … I’m just giving you an honest product review of mine. There are MANY other brands out there to choose from.

Anova Precision Cooker Flowers

I don’t want to sound like I’m jumping on the bandwagon here because, I’m not. A LOT of folks are just now coming around to how AWESOME this method is but … truth is … till just recently, unless you were a professional chef … the rest of us Minions have been in the dark.

I’ve been playing around, using this technique for the past couple of years … as a matter of fact, I originally tried making my own Sous-vide cooker, first using, an insulated cooler then second, a crock-pot but, in both cases … I couldn’t maintain and hold the critical temperature adjustment needed for success.

Now however, I’m currently the proud owner of my second REAL Sous-vide cooker. Not because there was anything wrong with the first one I bought but, more because I was a cheapo and bought the basic one first, then … realized how awesome it was and, shelled out for the second one: the Bluetooth model.

I’ve been meaning to post about this for quite some time now and, … today is the day.

Like I said earlier, Sous-vide has been around for a very long time and is usually exclusively used by high-end restaurants but, thanks to the surging popularity of this method lately, the price has come down significantly so that now … everyone can afford one.

The term “Sous-vide” refers to “cooking under vacuum” but … that’s only a part of this magic. It’s actually a PRECISE method of cooking in a controlled environment … in this case a water bath, where you dial in your desired “doneness” (temperature) and walk away. Whatever you’re cooking can NEVER (well, … actually NEVER is not the right word here because, overcooking in a Sous Vide bath, results in mushiness). The key point here is … the item IN the bath will NEVER exceed the temperature of the vessel it’s being cooked in. There are TONS of cooking tables and time/temp guidelines on the Web … experiment for yourselves.

Here’s the real deal, AWESOME part about cooking Sous vide:

Imagine your next dinner party … Steaks, veggies, potatoes … EVERYTHING done ahead of serving time … sitting there, blissfully hanging out, waiting for you to plate, while YOU, the host, are enjoying pre-dinner cocktails with your guests!

Unless you’ve catered your party … THAT NEVER HAPPENS!

Think of it this way: let’s say you’re aiming for a nice medium rare beef steak (Rib eye for the sake of argument). The “window” you’re aiming for, for med-rare is (128-131 degrees F. for me) That “window” is extremely  hard to hit with conventional cooking methods because of inconsistencies in the cooking vessel, whether it’s a Grill, Oven or Pan, temperature fluctuations, and (click here)  carry-over cooking.

Carry-over cooking is a thing of the past with Sous-vide because the juices NEVER escaped in the first place so, there’s nothing left to do to this steak except hit it with a BLISTERING HOT, cast iron pan just before serving to give it a sweet “char” on the outside.

You don’t even need a high-end vacuum sealer … all you need are zip-lock bags and use the “air displacement” method.

I’ve already gone past my (self-imposed) post word limit for today so, … I’ll leave you with that morsel to digest.

Please check out Sous-vide cooking, Anova, Joule and Sous-vide Supreme on the net and google Sous-vide.

That’s it for today Carnivores 🙂 🙂

Thanks for dropping in … Oh, and by the way … you can share this post with your peeps by following my Blog … otherwise, just scroll down to the “share” area below and “click” on any of the buttons and … share away!!  🙂 🙂

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Until next time Carnivores, stay hungry and as usual, please like and share my posts on Facebook

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Paying it forward …

Greetings Carnivores,

I was honoured last week by another Blogger for a recognition award called the Versatile Blogger and I’m very flattered.

It’s a “pay-it-forward” kind of deal and as a nominee, I have a few things I need to do so, here goes.

According to the rules I need to:

1. Acknowledge the person who nominated me.

So … let’s get this party started.

I was nominated by my “Left Coast” buddy Tony whom I’ve never met, and is himself an AMAZING home chef and Carnivore. He comes up with some pretty cool BBQ and Smoker recipes.

Check out his stuff at

2. I need to nominate 15 Bloggers I read, follow and feel are worthy of the same recognition … I REALLY hope you’ll check out their stuff (I think it’s WAY good … ya, I know … poor English)  🙂

Here goes (in NO particular order)

My SoCal Brother from another Mother, and one of the FIRST people who EVER acknowledged and appreciated the stuff I write, Chef Jeff Parker.

My poetic, wordsmith, drop dead amazing, Smokie Bruthas and BBQ Pit Masters extraordinaire, from the great State of Minnesota.

My SUPER WITTY, wonderful writer, chef, wordsmith, and all-round WAY kool m8, and uber tallented Brutha from down Unda, Grazza.

My Hawaiian, Ex-pat Auntie I’ve never met. 🙂

My West Virginian, Pioneer woman Jolynn.

My urban blogger friend, turned sustainable eater.

My M.D., Dr Gary Lum, from the Land-down-unda.

The MOST beautiful cakes you’ll EVER see.

If you LOVE BBQ like I do … Marcus is doing it right, “Across the Pond”.

My “Lawyer-on-hiatus” buddy.

I ABSOLUTELY LOVE fishing and, if you do too you’ll appreciate Tj’s work.

Like I said above … I LOVE BBQ, if you do as well check out Mr Dodd.

Comfort food, at it’s best … nuff said. 🙂

Debbie has figured it out … inspiring lifestyle, and all that goes with it.

Last but NOT least I JUST LOVE the way this gurl writes (I HOWL  *tears, rolling down my face* at her posts).

Ok so … that’s 15 but, … I could have easily nominated SOOOO many more.

Next (according to the “rules”) I need to tell the person who nominated me, 7 things about myself …

So Tony, … here you go …

1. I was Born in Vancouver, British Columbia Canada, early in November of 1957 (that makes me ALMOST 58 years young).

2. After graduating from High School, I spent 7 years studying at the “School of Hard Knocks” before deciding to head back to University, where I earned a Bachelor of Arts Degree.

3. I spent a year and a half travelling, ALL over the continental U-S of A and Canada (44 thousand Kilometers) on my motorcycle after graduation.

4. There’s nothing, I repeat NOTHING, I love more than my wife, my dogs, my Country and my Motorcycle (and not necessarily in that order)

5. I am a Scorpio, … and if you follow that crap, you KNOW I am a fiercely loyal, friend and lover who takes names in the morning and kicks ass at night.


7. I AM the quintessential “Life of the Party” AND I consider myself VERY fortunate to have MANY, MANY people I love, and consider me a friend.

There you go … I “think” I have fulfilled the requirements for this award …

Thanks again to my “left Coast” Buddy, Tony for the honour …


Dbl Dee

oh and, … I LOVE getting comments and questions so, keep ‘em coming.  🙂

Stay tuned and … please click “follow” at the top of the page (CarnivoreConfidential). You’ll get an email notice every time I write something new.

Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook