Ingredients Hungarian Paprika, 4 Tablespoons. Kosher Salt, 2 Tablespoons. White sugar, 4 Tablespoons. White pepper, 1 Tablespoon. Ground black pepper, Tablespoon. Coriander, 2 Tablespoons. Ginger, 1 Tablespoon. Garlic powder, 1 Tablespoon. Onion powder, 1 Tablespoon. Hondashi granules, 1 Tablespoon. Anise seed, 1 Tablespoon. Allspice, 1 Tablespoon. Approximate Yield: Enough for 3-4 lbs/1.5-2 Kg (one side of spare...
Read More
Ingredients: Hondashi soup base, 125 g. Knorr chicken bouillon, 100 g. Dried mushrooms, Costco Blend 125 g. Saffron, 3 g. Dried onions, 30 g. Fennel seed, 30 g. Oregano, 10 g. Black pepper, ground, 30 g. Dried parsley, 30 g. Powdered/dried egg white, as needed. Utilization: This rub was designed with a specific application in mind. After sous vide processing land or air dwelling proteins, pat the meat dry and place on parchment or a plate. Use a flour dredge (shaker) to sprinkle the top surface of the meat with powdered/dried egg white. Use a spray bottle to slightly...
Read More
There are a number of Facebook groups on sous vide now. Many of them are pretty good places to TALK about sous vide. This one is a good place to LEARN about sous vide. The Time of the Seasons Members of the sous vide Facebook Group have heard me explain that while putting seasonings in the bag may be safe in most cases, it is for the most part ineffective. Most members know that this is not my opinion, but rather the results of some solid scientific research as documented HERE. Even dedicated sous vide and other recipe resources are beginning to...
Read More
Ingredients: Nori sheets, 10 each (1 oz), or pre ground powder. Hondashi granules, 4 Tablespoons. Shiitaki mushrooms, dried, 1 oz, or pre-ground powder. Knorr chicken bouillon powder, 4 Tablespoons. Garlic powder, 1 Tablespoon. Ground black pepper, 1 Tablespoon. Ginger, dried, 1 Tablespoon. Sugar, 1 Tablespoon. Procedure: Grind together in food processor or spice grinder. Dosage: up to 1 Tablespoon/lb of...
Read More
End of Round One Top round is a weight bearing, hard working muscle from the hind leg of a steer/heifer. That makes it a perfect candidate for sous vide’s unique ability to tenderize by converting collagen to gelatin. After explaining how to break down an entire beef top round HERE, we are working our way through various applications suitable to this particular sub-primal. So far, we have explained how to use the technology to make the infamously misnamed “London Broil,” and also how to create a Smoked, Pulled/Shredded product that should interest sous vide enthusiasts and back yard BBQ aficionados alike. We...
Read More
When the top is the same as the inside This mode of preparation specifies the use of beef “top round,” aka “inside round.” Frequently and deceptively marketed as “London Broil” in the butcher’s case (there is no such cut of meat), it comes from a heavily used muscle of the hind leg and is typically quite tough. It can vary widely in appearance because of the large size of the primary muscle. A pre-cut piece of any shape or size ranging from 2 lb/1 Kg up to 7 lb/3 Kg can be prepared using this method without altering the...
Read More
