Sous Vide: Not all New Yorks are created equal. Neither are Rib Eyes. Enter the Beef Longissmus Muscle
What difference does it make? Meat’s tenderness depends on how much strain is put on that...
Tag: 140f
Sous Vide: Resolving the Brochette Boondoggle, the Kabob Conundrum
Bamboo stick to your principles. Almost every ambitious home cook has impaled raw meat and...
Sous Vide: Beef Flanken Short Ribs, Garam-ecue Style
We were as children As recently as the 1960’s, nobody wanted to advertise or even admit that...
Sous Vide: Chicken Marsala, Marsala Chicken?
A scallopini is not a cute little mollusk I get asked a lot of questions in SVR–Sous Vide...
Sous Vide Beef Shortribs Ragu, Spaghett’
Getting Stopped Short Beef short ribs have become very popular. It’s easy to forget that...
Beef Short Ribs, Sous Vide
They’re only short if you cut them that way. George Pralus may not have invented/discovered...
Prime Rib Christmas, Sous Vide Style
Here it is, with Music No fancy allegory this time ’round, I know everybody just wants to...
Pork Bellies on Parade
I’ve been taking pictures of food for a long time. We always took spec shots in the hotels,...
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