Recipes
Categories
Smoking fresh pork belly creates a versatile flavor profile quite different than that of the cured product commonly known as "bacon."
Bacon is always pork belly, but not all pork belly becomes bacon. This recipe shows how sous vide benefits the uncured version.
While beef/veal are the traditional proteins used to make brown stock, pork and even poultry can be utilized with excellent results.
This multi-purpose sauce is commonly made in quality dining establishments. Or at least it used to be.
This hard working muscle was always difficult to tenderize without turning into shred. Sous vide eliminates the risks.
Top round is deceptively marketed as being tender if seared quickly and sliced thin on the bias--sous vide processing validates the claim.