Sous Vide: Celery Hearts
Why bother? There is nothing earth shaking about sous vide celery hearts, except that they work...
Tag: celery
Lazy Chef’s Demi-glace
Dem Bone Let’s say you have a bone “left over” from processing a bone-in rib eye...
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...
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...
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...
Sous Vide: Beef Sub-Primals; Eye of Round
Don’t believe your eyes…of round… The eye of round looks really good. The...
