Norm King, Author at Sous Vide Resources

Sous Vide: Hybridized “Beef bourguignon”

Posted by Norm King | Aug 18, 2019 | Beef |

The price of success You may start your sous vide adventure with the intention of making Beef...

Posted by Norm King | Aug 17, 2019 | Crustacean |

Bridging the gulf shrimp Those familiar with my work have probably noticed that I almost never use...

Posted by Norm King | Aug 14, 2019 | Beef, Sous-B-Q |

What mind? Meat loaf isn’t usually the first thing that comes to people’s minds when...

Posted by Norm King | Aug 11, 2019 | Beef |

Salt in the bag? The debate as to whether proteins “should” be salted as part of the...

Posted by Norm King | Aug 1, 2019 | Beef |

End of Round One Top round is a weight bearing, hard working muscle from the hind leg of a...