Sous Vide: Beef Stroganoff
Authenticists need not apply Food is like politics: It is easy to get people to argue about it....
Tag: butter
Sous Vide: Beef Top Round served as a steak
End of Round One Top round is a weight bearing, hard working muscle from the hind leg of a...
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: Beef Tri-tip Roast–Sous-B-Q
“You can do this!” BBQ aficionados and pitmasters alike have always been tolerant of a...
Sous Vide: Beef Tri-tip/Bottom Sirloin Steaks–A Simple Approach
Starting Blocks Originally designed for beginners, this commentary can benefit even the most...
Sous Vide: Top Sirloin; Culotte/Picahna
Stop the insanity No, this is not another high volume, blind ambition driven self help program...
Top Sirloin: You Don’t Have to Be a Butcher
Breaking the Spell We have gotten in the habit of letting others do for us what our most recent...
Sous Vide: Smoked Beef Brisket/Beef Brisket-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: Triumphant Turkey Breast
Pardon the turkey, but pardon me first Once we’re all assembled together with the family...
Sous Vide Vegetables: Fresh Artichokes, Fresh Corn
Touts les deux Les artichauts Corn Ingredients: Artichokes, whole, fresh, at least 2 each. Corn,...
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...
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