Sous Vide: Resolving the Brochette Boondoggle, the Kabob Conundrum
Bamboo stick to your principles. Almost every ambitious home cook has impaled raw meat and...
Tag: 140f
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...
Buffalo Baby Back Wings, Potato Puffs
Hybridizing People who know me have heard (or read) me rail against traditionalism, authenticism,...
Wings over America five ways, and I don’t mean the band…I mean CHICKEN wings
We all the know the story Buffalo, NY, the Anchor bar, and now there are entire chains of...
Sous Vide, Now What?
The Puzzle People frequently start their sous vide journey with steaks and eggs. We won’t go...
Sous Vide Beef Shortribs Ragu, Spaghett’
Getting Stopped Short Beef short ribs have become very popular. It’s easy to forget that...
Sous Vide Party Wings, Oven Fried
It needn’t end when the party’s over. We had a party, an event, a...
Sous Vide Veal Breast
I think ALL barnyard animals are cute. If we used cuteness as a standard to determine what we...
Norm King’s Foie Gras Fantasy
Please, Hannibal Lecter, STOP HELPING. Just the word “liver” evokes the most...
Beef Short Ribs, Sous Vide
They’re only short if you cut them that way. George Pralus may not have invented/discovered...
Bisque Poached Lobster, Part Deux
And now, for the rest of the story… Most of us are too young to remember this immortal tag...
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