Sous Vide Mortadella/Pimiento Loaf, DON’T LAUGH
“Scoot over, Oscar,” or, “THAT’S NO BALONEY” Bologna is a city in...
Tag: butter
Biscuit Bechamel
Biscuits: Flour, 2 cups. Butter or shortening, 3 oz. Salt, 1 teaspoon. Baking POWDER, 1...
Troutstock: Four Days of Sous Vide Freshness
Prequels, Sequels, and Portmanteaux… We’re going to celebrate trout, showcase trout,...
The Blackstone Reuben with Sous Vide Corned Beef
Different than the corn that Jimmy cracked Without corned beef, there would be no Reuben sandwich,...
Sous Vide Corned Beef and Cabbage, the Full Treatment
Where’s the Corn? There is no corn in corned beef. I double checked. Simply put, the use of...
Sous Vide Velouté, the Sequel: “The Bechamel Strikes Back”
This article is the second episode in a series of articles on sauces, either fabricated...
Sous Vide Veloute, Hold the Scorch, Revisited
The Order of Things Those who are familiar with my work know that I occasionally go into lengthy...
Sous Vide Sauces: Sous-Jus™ monté au beurre
SEE THE VIDEO HERE It was inevitable. Chemistry. Chemistry is amazing, and I say that having...
Sous Vide, Emulsified
Oil and water don’t mix. Or, do they? This is not an immutable law of nature, but it is used...
Sous Vide Leg of Lamb, and the Subsequent Chronicle
Mary HAD a little lamb… I know, that’s kind of mean. Western civilization is...
Norm King’s Foie Gras Fantasy
Please, Hannibal Lecter, STOP HELPING. Just the word “liver” evokes the most...
Magret Duck Breast, Sous Vide
What’s so funny about a Duck? Back in the 70’s, Roast Duck was a pretty common menu...
