Experiences With Sous Vide Cooking

Preparing to sous vide two ribeye steaks

I enjoy experimenting with kitchen gadgets. For Christmas, I was gifted a “Sous Vide Supreme” to add to the culinary arsenal. After a few sous vide meals, it’s clear this was a perfect present. Meat is moist and evenly cooked throughout. Vegetables taste fresh and vibrant. Every time.

Find out about sous vide cooking and what I’ve been doing with it in this blog post.

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Using BBQ Rubs For Everyday Cooking

Spaghetti bolognese infused with a BBQ rub

One of my culinary discoveries has been the positive effect BBQ rubs can have on enhancing  flavour. A real-deal meal time game changer. I’ve blogged about cooking with rubs in our Big Green Egg, simply because it’s what I normally use.

Recently rain stopped play on a planned al fresco roast chicken. A lot of rain, and high winds. So I used the oven indoors. Turns out that BBQ rubs work with everyday kitchen cooking.

There’s a world of flavour waiting for you to discover. Let’s go explore it …Continue reading“Using BBQ Rubs For Everyday Cooking” Continue reading “Using BBQ Rubs For Everyday Cooking”

Wok Cooking with a Big Green Egg

Stir frying chicken and vegetables with a Minimax Big Green Egg

I relish a challenge. Recently I cooked a Vietnamese meal using a wok in our kitchen. My wife said “that’s something you probably couldn’t cook using a Big Green Egg.”

Challenge accepted! Find out how to do wok cooking on a Big Green Egg with this simple guide.
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Two-Level Raised Cooking With a Big Green Egg

Cooking sweetcorn and a spatchcock chicken on a Minimax

I believe in making the most of available space, whether it’s storing herbs, stacking pans … or cooking in a Big Green Egg. The Egg has a big dome that normally has nothing in it. Most ovens have two shelves, why not the Egg as well?

Find out how to add a second cooking level to a Big Green Egg, Kamado or BBQ with a few nuts, bolts and washers.

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Enhancing Flavours With Cold Smoking

Heritage (heirloom) tomatoes prepared for cold smoking

Smoked cheeses, vegetables and nuts can add extra nuance and flavour to a meal. And it doesn’t need a large, dedicated piece of equipment. It’s surprisingly easy to do with a Big Green Egg, standard covered BBQ or similar device.

Find out how to do cold smoking with a low-cost smoke generator. And a paint can.Continue reading“” Continue reading “Enhancing Flavours With Cold Smoking”

Cooking Pizza With a Big Green Egg

Cooking a pizza using a Big Green Egg

Scratch-made pizza was a “road to Damascus” home-cooking moment. My oven-baked pizzas were really good. Yet whilst being tasty, and much better than pre-packaged products, they lacked that authentic pizzeria quality.

I needed a pizza oven. My wife agreed. Seriously, she did …

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A New Look for The Cook’s Digest

The new blog look and feel

When is a blog not a blog? When it is an IT project.  I recently realised that The Cook’s Digest had become too focused on making it look good rather than fulfilling what I originally wanted to do … sharing our home cooking experience.

It also transpired that from the outset of this blog, my wife was, in fact, right …
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Adventures with The Big Green Egg

Rib-eye steaks flame grilled on a Big Green Egg

I recently added a Big Green Egg to our collection of cooking appliances. This is more than just a kitchen gadget though … partly because it is normally used outside.

A Big Green Egg is a free-standing, outdoor (mostly) charcoal-fuelled ceramic oven that can be used to cook pretty much anything. And for most dishes and meals it cooks much better than a conventional oven.Continue reading“Adventures with The Big Green Egg” Continue reading “Adventures with The Big Green Egg”

Short and Sweet – “A blueprint for great home baking”

Short & Sweet by Dan Lepard

My go-to home baking book is Short and Sweet by Dan Lepard. Not just a recipe compilation it is, in Dan’s own words, a “blueprint for great home baking”, imparting much wisdom in a concise and approachable style.

“I truly believe that life is improved by cake.”
Dan Lepard

The “eureka” moment was minimal knead bread-making. A slow, steady rise, interjected with 15 second kneads, it is a good fit for home baking in the maelstrom of modern life.

Dan is a master across the field of baking. His book covers cakes, biscuits, desserts, pizza and even beer-battered fish!

The book can be purchased from amazon.co.uk in either hardback or Kindle format.

Cook A Life Less Ordinary

Boiled rice with pomegranate seeds ... less ordinary

In the past I made a shopping list for meals we cooked regularly, went to a supermarket and purchased what is on that list. Same meals, week after week, or takeaways.

Since discovering cooking can be a lot of fun, we try different things. This could be a dish we have seen or eaten in a restaurant or at a friend’s house, or using a new ingredient.

Mealtimes have been transformed, as we Cook a Life Less Ordinary.
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