Sous Vide: Duck leg confit with port wine cabbage
It’s all about results
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Author: Norm King
Bresaola: cured, air dried beef eye of round
home curing has never been so easy
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Sous Vide: Turkey, the Dark Side
Come to the dark side. Of turkey, that is…
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THE AUTUMNAL Sous Vide ARTISAN: Corned (cured) PORK SPARE RIBS
There’s more to pork spareribs than backyard bbq
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Sous Vide: Beef Chuck Roast with Mushroom Sauce
This beef dish will put you in the pink
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