Recipes
Categories
This technique offers the option of serving perfectly cooked steaks at a moment's notice--today, tomorrow, or two weeks from now.
This whimsical dish mystifies diners, but sous vide reduces it to a series of simple steps.
While derived from an inherently tender primal cut, the New York nerve/vein end is extremely gristly and requires special treatment.
Less familiar than the neighboring filet mignon and leaner than the popular rib eye steak, market forces make the strip loin a bargain.
Sous vide processing streamlines this classic old-fashioned dish by eliminating the necessity of "pounding" the meat to achieve tenderness.
A common ingredient in Asian cuisine, Dim Sum and Vietnamese "Pho," beef tendons are slowly becoming familiar to westerners.