Dave's Data

Sous vide immersion cookers (I use the Anova ) have become cheap and easily available - under $200, clamp on to the side of your pot, life is happy.  The Internet abounds about tales of meat cooked for hours until perfectly tender;  eggs cooked to perfection in a dozen ways.  But what about our dear vegetable friends? I'm keeping a little journal of my journey through sous vide veggies - hope it's useful! The Wins Thus Far The biggest win has been ... starchy roots ! Following Kenji @ The Food Lab's suggestion , I threw three sweet potatoes, three potatoes, and three large beets in individual bags for about 2h at 150F.  After that, I removed them from their bags, and diced them into small dice and roasted them at 350 for about 45 minutes, tossed with a mix of salt, MSG, better than bouillon no-chicken base,  and canola oil.  Fantastic!  The two hours at 150F really bring out the natural sweetness of the roots, and the results had great happiness. A surprising bene

Or, "how to convince a child with pneumonia to take her antibiotics, part 1 of ... hopefully 1." My 3.5 y/o daughter came down with pneumonia last week.  While it turns out to probably have been viral, she was prescribed Augmentin (amoxicillin + clavulanic acid), and instructed to finish it. She.  Hates.  Augmentin. With a passion unmatched by anything I've seen.  As far as I can tell, this is one of the most singularly nasty-tasting medicines we try to give kids.  And we didn't get it flavored.  The straight stuff causes her to gag and/or vomit. So, in the spirit of trying to educate a budding young experimentalist, we conducted a sequence of experiments, lining up three spoons-full of augmentin mixed with various substances to dilute it.  I asked her to tell me which of the three had the best taste.  Each spoonful contained about 0.25ml augmentin suspension to about 0.25 tsp of masking agent. I can't guarantee that anyone else's preferences will m