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...
Tag: sous vide
Sous Vide: Duck leg confit with port wine cabbage
It’s all about results
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 HYBRIDS: BUTTERNUT SQUASH TORTELLINI
We know that sous vide processing removes air, but it can also be used to remove water–you just have to give the water somewhere to go. Present in all foods, water is the enemy of flavor, color and consistency.
Sous Vide: When Things Go Wrong
only folly is fool proof Food preparation, sous vide or otherwise, carries a certain amount of...
Sous Vide: Seasoning, Searing, Coating and Crusting 2020
Why are we here? Sous vide does things that traditional forms of cooking cannot. But enthusiasts...
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...
Sous Vide: The Quarantine Series, Part 13B: Smoked Chicken Wings
Dateline, 6/11/2020: The folly of the ancients I hate to admit that I’ve been around so...
Sous Vide: The Quarantine Series, Part 13: Chicken Wings Crispy Style
Dateline, 6/11/2020: Wings most fowl Boneless chicken breasts have been in short supply around...
Sous Vide: Top Sirloin; Culotte/PicaNHa 2020
Stop the insanity No, this is not another high volume, blind ambition driven self help program...
