FAQS and the Norwood Method
Using one bath to prepare several steaks of different temps/appearance of doneness. This is called...
Category: Other
Sous Vide Tahiti-Q Rub, #3
ingredients, by volume: 1 part kosher salt 1 part sugar 1 part paprika 1 part dehydrated onion 1...
Sous Vide–That Sinking/Floating Feeling.
On The Way Down Once you’ve delved into sous vide, you discover that foods seem to fall into...
Cool Rub, JerkiTerrAsian
Rubbing the Light Fantastic I wanted to create a zesty rub, combining Caribbean, Mediterranean,...
New Digs
We’ll be right back, after these messages… We’ve been renovating our demo...
Sous Vide Vessels and Racks, 1.0
I’ve been Beta testing Lipavi racks and vessels for about a year now. I don’t work for...
Anti-Stovetop Stuffing, the Un-Dressing
Stuffing the Holiday Fantastic. Thanksgiving and turkey stuffing are heartland things. They...
The Mythology, the Science, and the Practice
The Catch-All, all method, no discussion, Kool-Aid drinker’s guide to Sous Vide Processing This...
L’Atelier du Chef du Grimace
Welcome to the Workshop. Sous Vide didn’t occur in a vacuum. Well, Sous Vide DOES occur in a...
Cured Pork Bellies, Sous Vide Syzygized
As recently as 2011, fresh pork bellies (slated to BECOME cured) were actually traded as...
Sous-B-Q™ Beef Tri-tip Pizza
I love planning out the week’s menus, calculating just how much parsley and onions I will...
Butternut Cavatelli, Sous Vide
Butternut Gnocchi, Cavatelli, Conchiglie — I make them all. That’s the good news. The...
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