Lazy Chef’s Demi-glace
Dem Bone Let’s say you have a bone “left over” from processing a bone-in rib eye...
Category: Sauces
Stove-top Demi-glace from Tenderloin Trim
Miracles and such Sous vide is amazing, maybe even revolutionary. But sous vide is not intended to...
Sous Vide Steak Sauce, BBQ Baste, and Overall Table Condiment
Wait, isn’t B-2 some kind of airplane? I like to call this sauce B-2, for short, when I...
Sous Vide Sauces: Sous-Jus™ monté au beurre
SEE THE VIDEO HERE It was inevitable. Chemistry. Chemistry is amazing, and I say that having...
The Curse of the Purple Gray-Gray, and the Birth of Sous-Glace™
Note: This is a looooooong article. I don’t want to trim it down, because there is a lot of...
Sous Vide, Emulsified
Oil and water don’t mix. Or, do they? This is not an immutable law of nature, but it is used...
The Mother of All Turkey Gravy
Gobble a Turkey, ASAP What is the difference between Sauce and Gravy? That question alone can lead...
Sous Jus™ – What To Do With Those Juices
What to do with those juices… It wasn’t so long ago that chefs just discarded the...
Sous Vide Hollandaise
I wonder if Hollandaise wasn’t created by some sadistic Chef looking for yet another way to torment apprentices, home cooks, and anyone else who dared to desire it. Even though it is essentially mayonnaise, there are about a...
Streamlined, Sous Vide Demi-Glace
This is a very important Mother Sauce and you will see it referred to frequently in the documents...
Sous Vide Lamb Shanks
Lamb Shanks pose a number of challenges for restaurants, not to mention home cooks. Among the...
