Pan Sauce Base
The term “pan sauce” is misleading. While it is true that the sauce is assembled in...
Read More
Author: Norm King
Sous Vide: Red Wine Pan Sauce, ala Minute
Once clarified, the juices that collect in the sous vide pouch can be transformed into a restaurant quality pan sauce.
Read More
Sous Vide: Beef Chuck Roast with Pan Roasted Vegetables
Above: Lipavi C15 container, N15 polycarbonate rack. Lipavi C15L lid. Serves 4-6Level of...
Read More
SOUS VIDE HYBRIDS: BUTTERNUT SQUASH TORTELLINI
We know that sous vide processing removes air, but it can also be used to remove water–you just have to give the water somewhere to go. Present in all foods, water is the enemy of flavor, color and consistency.
Read More
sous vide hybrids: butternut squash gnocchi
Water is the enemy of good gnocchi…we show you how to remove it from the squash…
Read More