Sous Vide: Sous-B-Q Beef Top Sirloin Center Cut
Where to begin? For the purposes of this demonstration, we started with a well trimmed top sirloin...
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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: Top Sirloin; Culotte/Picahna
Stop the insanity No, this is not another high volume, blind ambition driven self help program...
Sous Vide: Smoked Beef Brisket/Beef Brisket-burgers
There’s certainly no shortage of recipes for beef brisket on the internet and elsewhere. For...
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...
Sous Vide Vegetables: Fresh Artichokes, Fresh Corn
Touts les deux Les artichauts Corn Ingredients: Artichokes, whole, fresh, at least 2 each. Corn,...
Sous Vide: Resolving the Brochette Boondoggle, the Kabob Conundrum
Bamboo stick to your principles. Almost every ambitious home cook has impaled raw meat and...
Sous Vide: Cutting a Whole New York/Striploin into Steaks for Sous Vide Processing
Call it what you will, New York, Kansas City, Strip, Strip loin, entrecote (incorrectly), the big...
Norm King Bio + Background
The Chef First Encounters Sous Vide I started working in hotel/restaurant kitchens just prior to...
Sous Vide: Beef Sub-Primals; Eye of Round
Don’t believe your eyes…of round… The eye of round looks really good. The...
