Sous Vide: The Quarantine Series, Part 14: Veal Breast
Dateline, 6/19/2020: If you’ve been following along in the Quarantine series (linked at the...
Tag: parsley
Sous Vide: Top Sirloin; Culotte/PicaNHa 2020
Stop the insanity No, this is not another high volume, blind ambition driven self help program...
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 5: Meaty Prime Rib Bones
The Cooped Up Chronicles Above: Lipavi C15 container, N15 polycarbonate racks. Lipavi C15L lid....
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...
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...
Sous Vide: The Quarantine Series, Part 3A; Boneless Baby Back Ribs and More
To see Part 1, Rack of Australian Lamb, click HERE To see Part 2, Chicken Breasts, click HERE...
Sous Vide: The Quarantine Series, Part 2; Chicken Breasts
To see Part 1, Rack of Australian Lamb, click HERE Part 2–Chicken Breasts, “Quarantine...
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...
Brown Sugar Vinegar
Ingredients: Brown sugar, 2 cups/400 g. White vinegar (or your preference), 1 cup/225 ml....
Sous Vide: Beef Stroganoff
Authenticists need not apply Food is like politics: It is easy to get people to argue about it....
Sous Vide: Hybridized “Beef bourguignon”
The price of success You may start your sous vide adventure with the intention of making Beef...
