Sous Vide: Not all Rib Eyes/New Yorks are created equal. 2020–Enter the Beef Longissimus Muscle
What difference does it make? Meat’s tenderness depends on how much strain is put on that...
Read MorePosted by Norm King | May 14, 2019 | Beef, Theory and Practice |
What difference does it make? Meat’s tenderness depends on how much strain is put on that...
Read MoreCall it what you will, New York, Kansas City, Strip, Strip loin, entrecote (incorrectly), the big...
Read MorePart I We Have All Been Here Before Unless this is your first foray into sous vide, you are...
Read MorePosted by Norm King | Jul 17, 2020 | Seasonings, Rubs and Crusts, Sous-B-Q, Theory and Practice, Tips + Tricks |
Why are we here? Sous vide does things that traditional forms of cooking cannot. But enthusiasts...
Read MorePosted by Norm King | May 12, 2020 | Pork, Quarantine 2020 |
Dateline, 5/11/2020: Pork Loin’s Complaint Center cut pork loin roasts have to be one of the...
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