Braised Red Cabbage
Ingredients:Red cabbage, sliced thin, 0.5 heads, approximately 16 oz/450 g.Vegetable oil, 3 oz/100...
Tag: norm king
Rub to be named later
This rub evokes aromas characteristic of Eastern regions Black Cardamom, 1 pod.Chinese anise, 1 star.Coriander, a few corns.Allspice, a pinch.Sage, fresh, 2 leaves.Rosemary, fresh, a few green needles.Sugar, a pinch.Paprika, a...
Sous Vide: Vacuum Cured Arugula
Ingredients: Arugula, washed, 4 oz/120 g.Kosher salt, 1 Tablespoon.Extra virgin olive oil, a few...
Sous Vide: Celeriac (Celery Root)
Above: Lipavi C10 container, N10 polycarbonate racks. Lipavi C10L-UNIR lid. What is...
Sous Vide: Dry Aged Beef Rib Eye, Part 2. Prime Rib for one?
Single people gain edge In Part 1, we described the 45 day dry aging process facilitated by UMAi...
Capicola: Cured, Air Dried Pork Shoulder
No ifs, ands, but BUTTS There is a common misconception that a pork butt comes from the rear end...
Sous Vide: Duck leg confit with port wine cabbage
It’s all about results
Bresaola: cured, air dried beef eye of round
home curing has never been so easy
Sous Vide: Turkey, the Dark Side
Come to the dark side. Of turkey, that is…
THE AUTUMNAL Sous Vide ARTISAN: Corned (cured) PORK SPARE RIBS
There’s more to pork spareribs than backyard bbq
Sous Vide: Beef Chuck Roast with Pan Roasted Vegetables
Above: Lipavi C15 container, N15 polycarbonate rack. Lipavi C15L lid. Serves 4-6Level of...
Sous Vide: Beef Rib Eye “Alternate Destinations”
There’s a lot to love about beef rib eye.
