Sous Vide Chuck Eye, Chicken Fried Steak, and the Backstory of Paillard
Crickets Chicken fried steak has a lot in common with Spaghetti Bolognese and Barbecued Spare...
Tag: poultry
Cool Rub, JerkiTerrAsian
Rubbing the Light Fantastic I wanted to create a zesty rub, combining Caribbean, Mediterranean,...
Sous Vide Party Wings, Oven Fried
It needn’t end when the party’s over. We had a party, an event, a...
Norm King’s Foie Gras Fantasy
Please, Hannibal Lecter, STOP HELPING. Just the word “liver” evokes the most...
Sous Vide Magret Breast, Sous Vide Onion Rings, Conventional Foie Gras, Chix Fried Chix Livers
In case you were wondering… We’ve been remodeling our test kitchen for going on a...
Anti-Stovetop Stuffing, the Un-Dressing
Stuffing the Holiday Fantastic. Thanksgiving and turkey stuffing are heartland things. They...
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...
Chicken Fried Anything You Can Think Of
The Fried Mother of All Misnomers. If you don’t think there’s anything controversial...
Niagara Chicken
Sure they do! They go over the falls in those cardboard buckets that the Colonel uses! I have a...
Chicken Breast, Sous Vide 101
People new to Sous Vide should really familiarize themselves with the principles involved. It...
Sous Vide Processed Chicken
This post, on Sous Vide Processed Chicken is a root article for Sous Vide Resources. All root...
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