The OTHER Mayo Clinic
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Tag: butter
Sous Vide: Rack of Oregon Lamb Stuffed with Spinach and Feta; Edible Eggplant Relish Agrodolce; Phyllo Crust
Enormous Oregon Lamb This entire rack of Oregon lamb weighed just a little over 3lb/1.4k....
Sous Vide Sensation: Beef in Phyllo Crust with Spinach and Feta
Part I We Have All Been Here Before Unless this is your first foray into sous vide, you are...
Sous Vide: Top Sirloin Cap…Coulotte Steak…”Picanha” or Not?
On your mark… Before we even begin, let’s remind ourselves that we are endeavoring to...
Sous Vide Mortadella/Pimiento Loaf, DON’T LAUGH
“Scoot over, Oscar,” or, “THAT’S NO BALONEY” Bologna is a city in...
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...
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