Braised Red Cabbage
Ingredients:Red cabbage, sliced thin, 0.5 heads, approximately 16 oz/450 g.Vegetable oil, 3 oz/100...
Tag: lipavi
Rub to be named later
This rub evokes aromas characteristic of Eastern regions Black Cardamom, 1 pod.Chinese anise, 1 star.Coriander, a few corns.Allspice, a pinch.Sage, fresh, 2 leaves.Rosemary, fresh, a few green needles.Sugar, a pinch.Paprika, a...
Sous Vide: Vacuum Cured Arugula
Ingredients: Arugula, washed, 4 oz/120 g.Kosher salt, 1 Tablespoon.Extra virgin olive oil, a few...
Sous Vide: Dry Aged Beef Rib Eye, Part 2. Prime Rib for one?
Single people gain edge In Part 1, we described the 45 day dry aging process facilitated by UMAi...
Capicola: Cured, Air Dried Pork Shoulder
No ifs, ands, but BUTTS There is a common misconception that a pork butt comes from the rear end...
Sous Vide: Turkey, the Dark Side
Come to the dark side. Of turkey, that is…
Sous Vide: Beef Rib Eye “Alternate Destinations”
There’s a lot to love about beef rib eye.
Sous Vide: When Things Go Wrong
only folly is fool proof Food preparation, sous vide or otherwise, carries a certain amount of...
Sous Vide: Seasoning, Searing, Coating and Crusting 2022
Why are we here? Sous vide does things that traditional forms of cooking cannot. But enthusiasts...
Sous Vide: The Quarantine Series, Part 14: Veal Breast
Dateline, 6/19/2020: If you’ve been following along in the Quarantine series (linked at the...
Sous Vide: The Quarantine Series, Part 13B: Smoked Chicken Wings
Dateline, 6/11/2020: The folly of the ancients I hate to admit that I’ve been around so...
