Sous Vide: Beef Stroganoff
Authenticists need not apply Food is like politics: It is easy to get people to argue about it....
Tag: beef
Sous Vide: The Retherm–Stove Top Beef Stew
The price of success No matter how good your sous vide processed BEEF comes out, it is almost...
Sous Vide: Sous-B-Q Meatloaf
What mind? Meat loaf isn’t usually the first thing that comes to people’s minds when...
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: Sous-B-Q Pulled/Shredded Beef Top Round
When the top is the same as the inside This mode of preparation specifies the use of beef...
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 Temperature, Time and Doneness
Doneness Preferences Here are some commonly accepted temperature setting guidelines: Rare: 129...
Sous Vide: Beef Top Sirloin Steak
Well kept secrets We have taken a special interest in beef top sirloin. The whole primal cut is...
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...
Lazy Chef’s Demi-glace
Dem Bone Let’s say you have some scraps of fatty meat left over from the procedure described...
Recent Posts
Join The Group!
