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...
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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 1; Rack of Australian Lamb
Prologue March 12, 2020 With the quarantine looming, we scrambled to make a few “last...
Top Sirloin: You Don’t Have to Be a Butcher
One for the ages Superior quality at a savings in cost can be achieved when one purchases whole...
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 Chicken Cacciatore/Chasseur and the Saga of the Enterprising Woodsman
Back when people still had tails In my 20’s there was a fairly popular dish called Chicken...
Sous Vide: Resolving the Brochette Boondoggle, the Kabob Conundrum
Bamboo stick to your principles. Almost every ambitious home cook has impaled raw meat and...
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...
The Sous Vide Water Displacement Method (Thank you, Archimedes)
This article explains how to use a self sealing plastic bag for sous vide processing. Channel and...
The Blackstone Reuben with Sous Vide Corned Beef
Different than the corn that Jimmy cracked Without corned beef, there would be no Reuben sandwich,...
Sous Vide Corned Beef and Cabbage, the Full Treatment
Where’s the Corn? There is no corn in corned beef. I double checked. Simply put, the use of...
