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Sous Vide: Beef Tri-tip Roast–Sous-B-Q
“You can do this!” BBQ aficionados and pitmasters alike have always been tolerant of a...
Sous Vide: Beef Tri-tip/Bottom Sirloin Steaks–A Simple Approach
Starting Blocks Originally designed for beginners, this commentary can benefit even the most...
Sous Vide Temperature, Time and Doneness
Doneness Preferences Here are some commonly accepted temperature setting guidelines: Rare: 129...
Sous Vide: Beef Top Sirloin Steak
Well kept secrets We have taken a special interest in beef top sirloin. The whole primal cut is...
Sous Vide: Celery Hearts
Why bother? There is nothing earth shaking about sous vide celery hearts, except that they work...
Umami rub #12 and 35
Ingredients: Hondashi soup base, 125 g. Knorr chicken bouillon, 100 g. Dried mushrooms, Costco...
