The Updated Mother of All Turkey Gravy, 2020
Gobble a Turkey, ASAP What is the difference between sauce and gravy? That question can lead to...
Tag: onions
Lazy Chef’s Demi-glace
Dem Boneless Bones Let’s say you have some scraps of fatty meat left over from the procedure...
Sous Vide: Bone-In Rib Eye, XXXL
Bury the tomahawk Hosting a sous vide FB Group provides defacto insight into sous vide...
Sous Vide: Resolving the Brochette Boondoggle, the Kabob Conundrum
Bamboo stick to your principles. Almost every ambitious home cook has impaled raw meat and...
Stove-top Demi-glace (and beyond) from Beef Trim 2020
Ingredients: Beef tenderloin scraps or equivalent trim from top sirloin, tri-tip, etc. 2 lbs./1...
The Nose Rules the Tongue, and Why That Matters in 2021
Wait. WOOT? Wow! Now that sous vide has buzz around it, many commonly held beliefs have been...
Quarantine Streamline Espagnole/Demi-Glace/Brown Sauce–2020
It all starts with Espagnole–the sauce, not the language. This is a very important sub-group...
Beef Trimmings Brown Stock/Gravy
If you have read our recipe on SOUS VIDE TRI-TIP, or our article on WHOLE TOP ROUND, you may be in possession of some trim from one of these this sub-primal cuts of meat. Usually casually discarded, this commentary demonstrates...
