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SOUS VIDE HYBRIDS: BUTTERNUT SQUASH TORTELLINI
We know that sous vide processing removes air, but it can also be used to remove water–you just have to give the water somewhere to go. Present in all foods, water is the enemy of flavor, color and consistency.
sous vide hybrids: butternut squash gnocchi
Water is the enemy of good gnocchi…we show you how to remove it from the squash…
Sous Vide: Beef Rib Eye “Alternate Destinations”
There’s a lot to love about beef rib eye.
Sous Vide: Elk Top Sirloin
Terms of en-deer-ment… Where do you get elk? Admittedly, you are unlikely to see elk or deer...
Sous Vide: When Things Go Wrong
only folly is fool proof Food preparation, sous vide or otherwise, carries a certain amount of...
Sous Vide: Seasoning, Searing, Coating and Crusting 2020
Why are we here? Sous vide does things that traditional forms of cooking cannot. But enthusiasts...
