Sous Vide Mortadella/Pimiento Loaf, DON’T LAUGH
“Scoot over, Oscar,” or, “THAT’S NO BALONEY” Bologna is a city in...
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Biscuit Bechamel
Biscuits: Flour, 2 cups. Butter or shortening, 3 oz. Salt, 1 teaspoon. Baking POWDER, 1...
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...
Jackson Pollock Iceberg Wedge, Sous Vide Beet/Carrot Terrine
What a way to go… Jackson Pollock was a controversial contemporary artist of the 20th...
Sous Vide Cantaloupastrami
Pastramiwho? Pastramiwha? Most of us know what pastrami is, at least sort of. It sounds Italian,...
The Blackstone Reuben with Sous Vide Corned Beef
Different than the corn that Jimmy cracked Without corned beef, there would be no Reuben sandwich,...
Sous Vide Corned Beef and Cabbage, the Full Treatment
Where’s the Corn? There is no corn in corned beef. I double checked. Simply put, the use of...
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 Veloute, Hold the Scorch, Revisited
The Order of Things Those who are familiar with my work know that I occasionally go into lengthy...
Sous Vide Cool Summer Sausage
What happens if you eat it in the Winter? When I was a kid, this was the kind of question I would...
Sous Vide Beef Brisket Flat, Sous-B-Q™ Style
The point and the flat of it. No cut seems to have cultivated so much interest among sous vide...
Sous Vide–That Sinking/Floating Feeling.
On The Way Down Once you’ve delved into sous vide, you discover that foods seem to fall into...
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