Sous Vide: Turkey, the Dark Side
Come to the dark side. Of turkey, that is…
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Author: Norm King
THE AUTUMNAL Sous Vide ARTISAN: Corned (cured) PORK SPARE RIBS
There’s more to pork spareribs than backyard bbq
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Sous Vide: Beef Chuck Roast with Mushroom Sauce
This beef dish will put you in the pink
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Sous Vide: Pan Sauce Base, Advance Batch
The Juices that remain in the sous vide pouch after processing can be clarified after processing....
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Sous Vide: Red Wine Pan Sauce, ala Minute
Once clarified, the juices that collect in the sous vide pouch can be transformed into a restaurant quality pan sauce.
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