Sous Vide: The Quarantine Series, Part 3; Boneless Baby Back Ribs and More
To see Part 1, Rack of Australian Lamb, click HERE To see Part 2, Chicken Breasts, click HERE...
Tag: butter
Sous Vide: The Quarantine Series, Part 1; Rack of Australian Lamb
Prologue March 12, 2020 With the quarantine looming, we scrambled to make a few “last...
Sous Vide: Beef Stroganoff
Authenticists need not apply Food is like politics: It is easy to get people to argue about it....
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...
