Xesla Research Organisation

I’ve been cooking Ghetto Sous Vide for quite some time now, using a thermometer and various cooking vessels turned down low. This was fine for cooking stuff for a few hours, but I have been yearning to get a bit more serious with the Sous Vide. I checked out the Sous Vide Supreme but with [...]

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I’ve been watching Master Chef Australia whenever I can get hold of an episode and in a recent episode they were making a bunch of Duck dishes and it reminded me that it’s been a while since I cooked Duck. I decided there and then that I needed to remedy the situation as duck is [...]

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Chicken Fried Steak (CFS) is an Austin staple.   Usually a CFS is made from a fairly cheap cut of beef which has been tenderized to within an inch of it’s life.   Being a big fan of slow cooked meats, and recently playing with Sous Vide cooking I was pretty sure I could make a [...]

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With the left over duck pieces from my previous Duck with Pomegranate Juice Reduction dish I decided to make a confit of duck. I season the duck pieces with salt, thyme, coriander and garlic and left in the fridge for 24 hours to cure. This was then cooked at 100 C for 10 hours overnight [...]

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Both of these recipes were shamelessly stolen from Smitten Kitchen. I love onions especially when they’re cooked long enough for the sweetness to come out fully ( I once had an onion tart that was sweet enough you would happily eat it for dessert, shame I never got the recipe ). Obviously onion by itself [...]

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This is both awesome and repulsive. A while back I saw photos of a pizza made up on McDonalds cheeseburgers, totally forgot about it until today where out of the blue I remembered it. I recruited some willing participants and made it for lunch at work. It tasted great, but is sitting in my belly [...]

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