Sous Vide: The Quarantine Series, Part 3B; More Boneless Baby Back Ribs
To see Part 1, Rack of Australian Lamb, click HERE To see Part 2, Chicken Breasts, click HERE To...
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Sous Vide: The Quarantine Series, Part 3A; Boneless Baby Back Ribs and More
To see Part 1, Rack of Australian Lamb, click HERE To see Part 2, Chicken Breasts, click HERE...
Sous Vide: The Quarantine Series, Part 2; Chicken Breasts
To see Part 1, Rack of Australian Lamb, click HERE Part 2–Chicken Breasts, “Quarantine...
Sous Vide: The Quarantine Series, Part 1; Rack of Australian Lamb
Prologue March 12, 2020 With the quarantine looming, we scrambled to make a few “last...
Tamarind Ginger Emulsion
Ingredients: Water or Sous-Jus, 0.5 cup Tamarind powder, 3 Tablespoons Tomato paste, 3 oz...
Tamarind Tan Emulsion
Ingredients: Water or Sous Jus, 0.5 cup. Tamarind powder, 3 Tablespoons. Ginger powder, 1...
Night Tripper Dry Rub
Ingredients Hungarian Paprika, 4 Tablespoons. Kosher Salt, 2 Tablespoons. White sugar, 4...
Sous Vide: Beef Stroganoff
Authenticists need not apply Food is like politics: It is easy to get people to argue about it....
Sous Vide: The Retherm–Stove Top Beef Stew
The price of success No matter how good your sous vide processed BEEF comes out, it is almost...
Sous Vide: Sous-B-Q Meatloaf
What mind? Meat loaf isn’t usually the first thing that comes to people’s minds when...
Sous Vide: the Salt Study, Part 1
Salt in the bag? The debate as to whether proteins “should” be salted as part of the...
Sous Vide: Beef Top Round served as a steak
End of Round One Top round is a weight bearing, hard working muscle from the hind leg of a...
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