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...
Category: Non-sous vide items
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
Sous Vide: Pan Sauce Base, Advance Batch
The Juices that remain in the sous vide pouch after processing can be clarified after processing....
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...
Molasses Vinegar
Balsamic vinegar and balsamic syrup are not what most people think they are. The romantic notion...
Brown Sugar Vinegar
Ingredients: Brown sugar, 2 cups/400 g. White vinegar (or your preference), 1 cup/225 ml....
Every Day Barbecue Sauce
There are millions of recipes out there for BBQ sauce, with fancy names and long lists of...
Catalina Vinaigrette/Tomato Oil
This sauce/dressing shares some similarities with what we used to call “French Dressing,” but it is not really French. These days you see it on the shelves referred to usually as “Catalina Dressing,” but...
