Sous Vide: Duck leg confit with port wine cabbage
It’s all about results
Category: Poultry
Sous Vide: Turkey, the Dark Side
Come to the dark side. Of turkey, that is…
Sous Vide: The Quarantine Series, Part 13B: Smoked Chicken Wings
Dateline, 6/11/2020: The folly of the ancients I hate to admit that I’ve been around so...
Sous Vide: The Quarantine Series, Part 13: Chicken Wings Crispy Style
Dateline, 6/11/2020: Wings most fowl Boneless chicken breasts have been in short supply around...
The Updated Mother of All Turkey Gravy, 2020
Gobble a Turkey, ASAP What is the difference between sauce and gravy? That question can lead to...
Sous Vide: The Quarantine Series, Part 2; Chicken Breasts
To see Part 1, Rack of Australian Lamb, click HERE Part 2–Chicken Breasts, “Quarantine...
Sous Vide Principles: Sous-B-Q Chicken Breasts “Noridashitaki”
Pick a cool and breezy chicken breast and drive to Buffalo It’s not an experiment....
Sous Vide: Non-Thanksgiving Turkey Breast 2020
Pardon the turkey, but pardon me first Once reluctantly reunited with the family around the...
Sous Vide Chicken Cacciatore/Chasseur and the Saga of the Enterprising Woodsman
Back when people still had tails In my 20’s there was a fairly popular dish called Chicken...
Sous Vide: Resolving the Brochette Boondoggle, the Kabob Conundrum
Bamboo stick to your principles. Almost every ambitious home cook has impaled raw meat and...
Sous Vide: Chicken Marsala, Marsala Chicken?
A scallopini is not a cute little mollusk I get asked a lot of questions in SVR–Sous Vide...
Deconstructing your Turkey–Poor Tom! Quarantine 2020 update
You don’t have to wait for Thanksgiving to buy a turkey Thanksgiving has evolved over the...
