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Sous Vide: Not all New Yorks are created equal. Neither are Rib Eyes. Enter the Beef Longissmus Muscle
What difference does it make? Meat’s tenderness depends on how much strain is put on that...
Sous Vide Chicken Cacciatore/Chausseur and the Saga of the Enterprising Woodsman
Back when people still had tails In my 20’s there was a fairly popular dish called Chicken...
FAQS and the Norwood Method
Using one bath to prepare several steaks of different temps/appearance of doneness. For further...
Sous Vide: Resolving the Brochette Boondoggle, the Kabob Conundrum
Bamboo stick to your principles. Almost every ambitious home cook has impaled raw meat and...
Sous Vide: Beef Flanken Short Ribs, Garam-ecue Style
We were as children As recently as the 1960’s, nobody wanted to advertise or even admit that...
Sous Vide: Chicken Marsala, Marsala Chicken?
A scallopini is not a cute little mollusk I get asked a lot of questions in SVR–Sous Vide...
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