Norm King, Author at Sous Vide Resources

Sous Vide: Beef Flanken Short Ribs, Garam-ecue Style

Posted by Norm King | Jan 20, 2019 | Beef |

We were as children As recently as the 1960’s, nobody wanted to advertise or even admit that...

Posted by Norm King | Jan 17, 2019 | Poultry |

A scallopini is not a cute little mollusk I get asked a lot of questions in SVR–Sous Vide...

Posted by Norm King | Dec 28, 2018 | Beef |

I’m kidding, right? How can you have prime rib for two at home without having a ton left...

Posted by Norm King | Dec 26, 2018 | Beef |

Ingredients: Beef tenderloin scraps or equivalent trim from top sirloin, tri-tip, etc. 2 lbs./1...

Posted by Norm King | Nov 3, 2018 | Beef |

Call it what you will, New York, Kansas City, Strip, Strip loin, entrecote (incorrectly), the big...