Sous Vide: Beef Brisket in Four Sections–Smoked Flat/Point Hybrid–2020
As the brisket proceeds from the the "flat" towards the "point," we see the muscle group's characteristics slowly change.
Sous Vide: Beef Brisket in Four Sections–the Point End–2020
This recipe highlights the uniquely textured "front end" of the brisket, which is actually two muscles separated by a thick layer of fat.
Sous Vide: Beef Brisket in Four Sections–the Flat Tip–Sous-B-Q, 2020
This recipe focuses specifically on the section of the brisket that is highest in collagen and lowest in moisture.
Sous Vide: Pan Seared Breast of Magret Duck (Moulard)–2020
Fat duck breasts are not well represented in American restaurants. Most people are still unfamiliar and surprised to see pink flesh.
Sous Vide: Buttermilk Fried Chicken Breast Strips–2020
Chicken breasts benefit greatly from sous vide pasteurization and preservation, easily adapted to numerous applications.
Sous Vide: Center Cut Pork Loin Roast, Sous-B-Q or Roasted–2020
Preparation of this cut of pork offers challenges that can be overcome utilizing sous vide processing.
Sous Vide: Elk Shanks “Osso Buco”–2020
Sous vide facilitates uniform tenderization of this extremely lean, tough cut from the largest member of the deer family.
Sous Vide: Almond Crusted Rack of Venison–2020
Venison offers sizing similar to lamb, but is leaner and lower in cholesterol.
Sous Vide: Smoked Turkey Breast, Sous-B-Q, 2020
The synergy of sous vide processing and hot smoking creates results unachievable by any other method.
Sous Vide: Bacon Wrapped Pork Tournedos–2020
This perpetual popularity of bacon cannot be underestimated--it can be successfully combined with almost anything.
Sous Vide: Pork Tenderloin Persillé–2020
This economically priced cut combined with a French inspired presentation adds an unexpected WOW factor to the overall experience.
Sous Vide: Australian Rack of Lamb, 2020
Almost all land and air dwelling proteins benefit from sous vide processing. Lamb is no exception.