Recipes – Page 3

Sous vide simplifies tenderization of this iconic cut, giving enthusiasts the opportunity to explore their imagination and creativity.

A high collagen/fat content makes brisket challenging. This article demonstrates multiple sous vide/smoking synergies that succeed easily.

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The debatable origin of this popular dish falls by the wayside as sous vide makes the perfection of its preparation simple.

The term "pork butt" is confusing until we realize that "butts" are cask like barrels traditionally used to transport pork--and whisky.

A pre-searing process melts surface fat, providing flavor and color. It also reduces the accumulation of juices in the bag.

Big box stores proved that people will butcher their own meat in order to take advantage of reduced pricing. Here's a way to avoid waste.

No matter how many recipes you have for beef short ribs, one of them must be old fashioned BBQ style with coleslaw and macaroni and cheese.

Pork spare ribs have become one of the most popular synergies of sous vide processing and traditional rustic culinary styles.

Fin and flat fish are sous vide processed less frequently than other proteins. Even so, sous vide processing of fish has benefits.

The decline in popularity of steak has been predicted and even asserted in recent years. This offering belies all the trends.

The synergy of Japanese seaweed (Nori), Miso Base (Hondashi) and Shiitake mushrooms create an umami rich flavor sensation!

Bacon is called "bacon" to insulate us from the squeamishness caused by the term "pork belly." Anatomically, the two items are identical!