Sous Vide: Top Sirloin; Culotte/Picahna
Stop the insanity No, this is not another high volume, blind ambition driven self help program...
Tag: butter
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...
Sous Vide Chicken Cacciatore/Chausseur and the Saga of the Enterprising Woodsman
Back when people still had tails In my 20’s there was a fairly popular dish called Chicken...
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: Prime Rib For Two?
I’m kidding, right? How can you have prime rib for two at home without having a ton left...
