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: carrots
Sous Vide: Beef Stroganoff
Authenticists need not apply Food is like politics: It is easy to get people to argue about it....
Sous Vide: Sous-B-Q Meatloaf
What mind? Meat loaf isn’t usually the first thing that comes to people’s minds when...
Lazy Chef’s Demi-glace
Dem Bone Let’s say you have some scraps of fatty meat left over from the procedure described...
Stove-top Demi-glace from Tenderloin Trim
Miracles and such Sous vide is amazing, maybe even revolutionary. But sous vide is not intended to...
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...
The Curse of the Purple Gray-Gray, and the Birth of Sous-Glace™
Note: This is a looooooong article. I don’t want to trim it down, because there is a lot of...
Sous Vide Leg of Lamb, and the Subsequent Chronicle
Mary HAD a little lamb… I know, that’s kind of mean. Western civilization is...
Sous Vide Prime Rib, Pushing the Time Envelope
How long is too long? The FaceBook group that was the inspiration for this website has really...
Stock, Volatility, and That Moment of Clarity
Stock. Broth. Consommé with that little fancy thing over the “e”. Like I mentioned in...
The Mother of All Turkey Gravy
Gobble a Turkey, ASAP What is the difference between Sauce and Gravy? That question alone can lead...
Deconstructing your Turkey — Poor Tom!
Wow, where to start? Thanksgiving, and the preparation of the Thanksgiving turkey have evolved...
