Sous Vide: The Quarantine Series, Part 4; Vegetables and Starches
Cooped up There is no debate that shelter in place directives have changed our daily routines. I...
Tag: garlic
Tamarind Ginger Emulsion
Ingredients: Water or Sous-Jus, 0.5 cup Tamarind powder, 3 Tablespoons Tomato paste, 3 oz...
Tamarind Tan Emulsion
Ingredients: Water or Sous Jus, 0.5 cup. Tamarind powder, 3 Tablespoons. Ginger powder, 1...
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 Principles: Sous-B-Q Chicken Breasts “Noridashitaki”
Pick a cool and breezy chicken breast and drive to Buffalo It’s not an experiment....
Sous Vide: Smoked Beef Brisket 2020 with a side of burgers
There’s certainly no shortage of recipes for beef brisket on the internet and elsewhere. For...
Sous Vide: Beef Flanken Short Ribs, Garam-ecue Style
We were as children As recently as the 1960’s, nobody wanted to advertise or even admit that...
Sous Vide: Chicken Marsala, Marsala Chicken?
A scallopini is not a cute little mollusk I get asked a lot of questions in SVR–Sous Vide...
The OTHER Mayo Clinic
In the name of all that is aioli… Members of our quasi-iconic Facebook Group are all too...
Sous Vide: Rack of Oregon Lamb Stuffed with Spinach and Feta; Edible Eggplant Relish Agrodolce; Phyllo Crust
Enormous Oregon Lamb This entire rack of Oregon lamb weighed just a little over 3lb/1.4k....
Sous Vide Steak Sauce, BBQ Baste, and Overall Table Condiment
Wait, isn’t B-2 some kind of airplane? I liked to call this sauce B-2 for short, when I...
Sous Vide Sauces: Sous-Jus™ monté au beurre
SEE THE VIDEO HERE It was inevitable. Chemistry. Chemistry is amazing, and I say that having...
