Fresh Garlic in Sous Vide
C. botulinum is a spore-forming bacterium. It is common in soil and other everyday substances,...
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Author: Norm King
Sous Vide Safety: Shock treatment is not only safe, it is necessary.
There are a number of Facebook groups on sous vide now. Many of them are pretty good places to...
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Nori/Dashi Sous-B-Q Rub
Ingredients: Nori sheets, 10 each (1 oz), or pre ground powder. Hondashi granules, 4 Tablespoons....
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Beef Trimmings Brown Stock/Gravy
If you have read our recipe on SOUS VIDE TRI-TIP, or our article on WHOLE TOP ROUND, you may be in...
Read MoreEvery Escoffier has a Carême…
NORM KING·SUNDAY, JULY 22, 2018 Many of us know that August Escoffier is usually considered to be the originator of classical French cuisine. This causes a certain amount of confusion. Actually, Escoffier’s role was more to...
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