Profile

Scarlet Lark

Anthro grad student, photographer, and part-time food dilettante.

  • Website
  • Location: Los Angeles, CA
  • Favorite foods: It changes from time to time. But some constant comfort foods include: Swedish pancakes, my great-grandmother's "eggs bermacel," boiled beef soup, bacon (always!), grilled cheese sandwiches with tomato, boysenberry pie, and warm chocolate chip cookies.
  • Last bite on earth: Cornish vanilla ice cream with a flake. (Why oh WHY can't we have ice cream like that in the States??)

Is Müesli Finally Becoming More Popular in the U.S.?

The one in the cereal section at Trader Joe's is the version I'm most familiar with. Until know, I didn't know it was much more than that.

Sous vide eggs question

Thanks for all your suggestions.

The egg chart's especially useful!! :)

Sous-Vide Glazed Carrots

I made this today... it turned out PERFECT!

Sous vide eggs question

I've made eggs that way countless times. This approach is more of an experiment and an introduction for me into sous vide cooking. I'm planning on trying some other foods later; eggs just sounded like the most straightforward to try first.

Sous-Vide 101: Slow-Cooked Eggs

Update: as you probably already guessed, 150 F was not as I'd hoped. It had definitely set too much at that point.

Sous vide eggs question

Thanks. I'm going to make another attempt today. 147 F, one hour; leaving the eggs at room temp first (they were nearly room temp last time).

The Ultimate In-N-Out Secret Menu (and Super Secret Menu!) Survival Guide

And another thing...

I'm kinda crestfallen that they're opening more non-CA In-N-Outs. I know, I sound selfish... but I like the special exclusiveness. It's just so distinctively Californian, it feels cheap and out of place to put it anywhere else (I'm picturing someplace flat and foreign like Nebraska... that's just weird).

The Ultimate In-N-Out Secret Menu (and Super Secret Menu!) Survival Guide

Whenever I go away from home for an extended time, one of the first things I have to experience when I get back is an animal-style burger with animal-style fries on the side (overkill makes up for lost time).

Going Nuts for Horchata

Living in Southern California, horchata to me has always been associated with Mexican food. How interesting to find out its varied background!

Sous-Vide 101: Slow-Cooked Eggs

I just tried my first experiment with sous vide cooking, using eggs at 146 F for an hour. The whites were only partially set...

I checked with another thermometer to confirm the temperature, and it was accurate. Is there something I'm missing? I've left a couple more eggs in the water and increased the temperature to 150 F. I'm leaving it in for another half hour and awaiting results.

I'm a bit confused, and not sure whether I should compensate for future recipes. Do you have any suggestions?

And this is probably a dumb question, but: Does elevation have any effect on sous vide cooking? (I'm at 800 feet.)

Sous-Vide 101: Prime Steak Primer

I've started making a DIY version with a PID controller and a crock pot (and some help from my dad, the engineer). I can't wait to try out this recipe. :P

Sous vide eggs question

I tried experimenting with sous vide cooking for the first time today. I cooked eggs at 146 F for an hour, but the whites had only partially set. Could you suggest where I went wrong?

I cooked the remaining eggs for another half hour at 150 F and though the whites had set, the yolk had become solid. I may try 148 F next time.

Probably a dumb question, but: Does elevation have any effect on sous vide cooking? (I'm at 800 feet.)

Cookie-Stuffed Cookies

Have you seen the Oreo-stuffed chocolate chip cookies that have been going around the web? We went one better with Nutter Butter–stuffed chocolate-chocolate chip cookies. Oh, and since we had Girl Scout cookies on hand.... More

Sous-Vide 101: Prime Steak Primer

Why would anyone want to sous-vide a steak, you might ask? The short answer is flawless execution. When a steak is cooked via standard methods, even with a precise thermometer, you run a certain risk of over or under-cooking it. This risk can be minimized, but it takes practice, and skill—even the seasoned line cooks who've been turning-and-burning steaks before vegans existed will produce the occasional slightly-too-well-done porterhouse. More