Sous Vide: When Things Go Wrong
only folly is fool proof Food preparation, sous vide or otherwise, carries a certain amount of...
Category: Theory and Practice
Sous Vide: Seasoning, Searing, Coating and Crusting 2022
Why are we here? Sous vide does things that traditional forms of cooking cannot. But enthusiasts...
Sous Vide: Temperature, Time, Appearance of Doneness, Tenderness and other FAQS
Sous Vide in Particular Sous Vide is not magical or mysterious. It is among the simplest and most...
Sous Vide: Post Process Seasonings and Rubs
There are a number of Facebook groups on sous vide now. Many of them are pretty good places to...
Sous Vide: Not all Rib Eyes/New Yorks are created equal. 2020–Enter the Beef Longissimus Muscle
What difference does it make? Meat’s tenderness depends on how much strain is put on that...
FAQS and the Norwood Method–2020
Using one bath to prepare several steaks of different temps/appearance of doneness. For further...
Don’t dry cure your brine unless it’s in season
I should have stayed in school When I created the Facebook Group, it was never my intention to...
The OTHER Mayo Clinic
In the name of all that is aioli… Members of our quasi-iconic Facebook Group are all too...
The Sous Vide Water Displacement Method (Thank you, Archimedes)
This article explains how to use a self sealing plastic bag for sous vide processing. Channel and...
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 Nose Rules the Tongue, and Why That Matters
Wait. WOOT? Wow! Now that sous vide has buzz around it, many commonly held beliefs have been...
The Mythology, the Science, and the Practice
The Catch-All, Quick Start, Kool-Aid drinker’s guide to Sous Vide Processing. This approach to...
