Braised Red Cabbage
Ingredients:Red cabbage, sliced thin, 0.5 heads, approximately 16 oz/450 g.Vegetable oil, 3 oz/100...
Category: Non-sous vide items
Brisk BBQ Sauce
Ingredients: Tomato paste, 1 can, 6 oz/170 g.Sous Jus, 3/4 cup/170 g.Corn Syrup, 3/4 cup/180...
Bachelor’s Barbecue Beans
So called because of the high amount of bacon, garlic, and other features, Ingredients: Great...
Celeriac Apple Slaw
Ingredients: Celeriac , fine julienne, 3 oz/100 g.Apple, peeled and fine julienne, 3 oz/100...
10-2-4 Barbecue Sauce and Baste
Above: Indoor BBQ Short Ribs. Ingredients Dr. Pepper, 0.5 cups/125 ml.Ketchup, 0.5 cups/125...
Hipster Cool-Slaw
How Cool is Kohl? There are more versions of coleslaw than I care to count, and almost every...
Bresaola: cured, air dried beef eye of round
home curing has never been so easy
Pan Sauce Base
The term “pan sauce” is misleading. While it is true that the sauce is assembled in...
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.
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.
Butternut garlic aioli (eggless)
Ingredients: Lemon juice 1/2 cup. Garlic 1 head, peeled. Butternut squash (sv processed), 6 oz/175...
Night Tripper Dry Rub
Ingredients Hungarian Paprika, 4 Tablespoons. Kosher Salt, 2 Tablespoons. White sugar, 4...
