Sous Vide: Dry Aged Beef Rib Eye, Part 2. Prime Rib for one?
Single people gain edge In Part 1, we described the 45 day dry aging process facilitated by UMAi...
Tag: beef
Bresaola: cured, air dried beef eye of round
home curing has never been so easy
Sous Vide: Beef Rib Eye “Alternate Destinations”
There’s a lot to love about beef rib eye.
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: The Quarantine Series, Part 14: Veal Breast
Dateline, 6/19/2020: If you’ve been following along in the Quarantine series (linked at the...
Sous Vide: Top Sirloin; Culotte/PicaNHa 2020
Stop the insanity No, this is not another high volume, blind ambition driven self help program...
Sous Vide Shocking Options: The Quarantine Series, Part 12: Beef Hanger Steak
Dateline, 5/28/2020: Don’t leave me hanging In the 70’s, long before we were so...
Sous Vide: The Quarantine Series, Part 11: Beef Rib Eye Steak, ad infinitum
Dateline, 5/25/2020: Ribs and Eyes, Eyes and Ribs I don’t remember if I suspected that there...
Sous Vide: The Quarantine Series, Part 9B: Bison Chuck Eye, Chicken Fried Bison
Dateline, 5/20/2020: Bison in the Age of Misnomers Is even chicken chicken fried? In Part 9, we...
Sous Vide: The Quarantine Series, Part 10: Braising Bison (or any tough protein)
Dateline, 5/17/2020: Done well or well done? In Part 9, we pasteurized/processed the bison clod...
Sous Vide: The Quarantine Series, Part 9: Bison Chuck Eye
Dateline, 5/14/2020: Bison in the Age of Gimme Shelter “Where the bison roam” just...
