Syzygizing Sous Vide with Basic Meat Curing
No, not the Cure, the Band… We’re not going to perform a full treatment of meat curing in...
Tag: pinch
Sous Vide Velouté, the Sequel: “The Bechamel Strikes Back”
This article is the second episode in a series of articles on sauces, either fabricated...
Sous Vide Rack of Lamb, Dijonnaise Crust
Don’t Call it Mutton. A lot of people unfamiliar with lamb are under the impression that it...
Sous Vide Buffalo Tongue
Before you recoil in horror… It wasn’t so long ago that tongue, be it beef or pork or...
Norm King’s Foie Gras Fantasy
Please, Hannibal Lecter, STOP HELPING. Just the word “liver” evokes the most...
Beef Chicharrónes – ¿Qué es esto, por favor?
I remember the hoopla when President Bush (the first one) was observed enjoying Pork...
Sous Vide Polenta – Don’t Call Them Grits!
Flash back to the mid 1950’s, when I was a child in Louisiana. My mom used to make us...
Sous Vide Processed Chicken
This post, on Sous Vide Processed Chicken is a root article for Sous Vide Resources. All root...
The Pinch/Poke Test | Tender To The Touch
To Pinch or to Poke Sous Vide temperature guidelines are designed to be very precise. Following...
Sous Vide Lamb Shanks
Lamb Shanks pose a number of challenges for restaurants, not to mention home cooks. Among the...
Sous Vide Temperature and Time – The Basics
Sous Vide Temperature and Time Sous Vide is not magic. It is among the SIMPLEST methods of...
