Stove-top Demi-glace from Tenderloin Trim
Miracles and such Sous vide is amazing, maybe even revolutionary. But sous vide is not intended to...
Category: Sauces
Biscuit Bechamel
Biscuits: Flour, 2 cups. Butter or shortening, 3 oz. Salt, 1 teaspoon. Baking POWDER, 1...
Sous Vide Velouté, the Sequel: “The Bechamel Strikes Back”
This article is the second episode in a series of articles on sauces, either fabricated...
Sous Vide Veloute, Hold the Scorch, Revisited
The Order of Things Those who are familiar with my work know that I occasionally go into lengthy...
SVR White Whine Mustard
That’s right, it’s a joke. I designed this mustard because I had some sous vide...
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 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...
The Un-Ketchup, Sous Vide’s New Best Friend
I Pity the Poor Condiment Ketchup gets no respect. The undisputed champion of all purchased...
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...
Gingered Date Sauce with Tahini and Mint
Ingredients: Fresh ginger, peeled, 1/2 oz./15g. Fresh mint, 1 oz. Fresh garlic, 1/2 oz./15g....
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