Sous Vide: Top Sirloin; Culotte/PicaNHa 2020
Stop the insanity No, this is not another high volume, blind ambition driven self help program...
Tag: 129F
Sous Vide: The Quarantine Series, Part 11: Beef Rib Eye Steak, ad infinitum
Dateline, 5/25/2020: Ribs and Eyes, Eyes and Ribs I don’t remember if I suspected that there...
Sous Vide: The Quarantine Series, Part 9B: Bison Chuck Eye, Chicken Fried Bison
Dateline, 5/20/2020: Bison in the Age of Misnomers Is even chicken chicken fried? In Part 9, we...
Sous Vide: The Quarantine Series, Part 1; Rack of Australian Lamb
Prologue March 12, 2020 With the quarantine looming, we scrambled to make a few “last...
Sous Vide: Beef Stroganoff
Authenticists need not apply Food is like politics: It is easy to get people to argue about it....
Sous Vide: Beef Top Round served as a steak
End of Round One Top round is a weight bearing, hard working muscle from the hind leg of a...
Sous Vide: Beef Tri-tip Roast–Sous-B-Q
“You can do this!” BBQ aficionados and pitmasters alike have always been tolerant of a...
Sous Vide: Beef Tri-tip/Bottom Sirloin Steaks–A Simple Approach
Starting Blocks Originally designed for beginners, this commentary can benefit even the most...
Sous Vide: Sous-B-Q Beef Top Sirloin Roast and Beyond
You can do this! Where to begin? For the purposes of this demonstration, we started with a well...
Sous Vide: Post Process Seasonings and Rubs
There are a number of Facebook groups on sous vide now. Many of them are pretty good places to...
Top Sirloin: You Don’t Have to Be a Butcher
One for the ages Superior quality at a savings in cost can be achieved when one purchases whole...
Sous Vide: Bone-In Rib Eye, XXXL
Bury the tomahawk Hosting a sous vide FB Group provides defacto insight into sous vide...
