Sous Vide: The Quarantine Series, Part 14: Veal Breast
Dateline, 6/19/2020: If you’ve been following along in the Quarantine series (linked at the...
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Sous Vide: The Quarantine Series, Part 5: Meaty Prime Rib Bones
The Cooped Up Chronicles Above: Lipavi C15 container, N15 polycarbonate racks. Lipavi C15L lid....
Sous Vide: The Quarantine Series, Part 3A; Boneless Baby Back Ribs and More
To see Part 1, Rack of Australian Lamb, click HERE To see Part 2, Chicken Breasts, click HERE...
Sous Vide: Sous-B-Q Meatloaf
What mind? Meat loaf isn’t usually the first thing that comes to people’s minds when...
Sous Vide: the Salt Study, Part 1
Salt in the bag? The debate as to whether proteins “should” be salted as part of the...
Sous Vide: Sous-B-Q Pulled/Shredded Beef Top Round
When the top is the same as the inside This mode of preparation specifies the use of beef...
Sous Vide: Smoked Beef Brisket 2020 with a side of burgers
There’s certainly no shortage of recipes for beef brisket on the internet and elsewhere. For...
Sous Vide: Bone-In Rib Eye, XXXL
Bury the tomahawk Hosting a sous vide FB Group provides defacto insight into sous vide...
Sous Vide: Non-Thanksgiving Turkey Breast 2020
Pardon the turkey, but pardon me first Once reluctantly reunited with the family around the...
Sous Vide: Not all Rib Eyes/New Yorks are created equal. 2020–Enter the Beef Longissmus Muscle
What difference does it make? Meat’s tenderness depends on how much strain is put on that...
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...
