Sous Vide: The Quarantine Series, Part 4; Vegetables and Starches
Cooped up There is no debate that shelter in place directives have changed our daily routines. I...
Vegetables | 0
Cooped up There is no debate that shelter in place directives have changed our daily routines. I...
Demi-Glace | 0
Gobble a Turkey, ASAP What is the difference between sauce and gravy? That question can lead to...
Authenticists need not apply Food is like politics: It is easy to get people to argue about it....
The price of success You may start your sous vide adventure with the intention of making Beef...
Crustacean | 0
Bridging the gulf shrimp Those familiar with my work have probably noticed that I almost never use...
What mind? Meat loaf isn’t usually the first thing that comes to people’s minds when...
Vegetables | 0
Why bother? There is nothing earth shaking about sous vide celery hearts, except that they work...
Demi-Glace | 0
Dem Bone Let’s say you have some scraps of fatty meat left over from the procedure described...
Bury the tomahawk Hosting a sous vide FB Group provides defacto insight into sous vide...
Pardon the turkey, but pardon me first Once reluctantly reunited with the family around the...
Beef, Demi-Glace | 0
Ingredients: Beef tenderloin scraps (or equivalent), 2 lb/1 Kg. Carrots, cut coarsely with peel...
Where’s the Corn? There is no corn in corned beef. I double checked. Simply put, the use of...