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What was once relegated to the pot roast/stew heap can now achieve the color and texture of the high priced entrees.
Beef ribs are becoming a more popular application of sous vide processing, with minimized shrinkage and unique results.
Sous vide processing provides perfectly cooked food--this vibrant seasoning creates a flavorful, aromatic punch.
This recipe utilizes the same cut of beef as the recently popularized Brazilian Rodizio steak called "Picanha."
Sous vide simplifies tenderization of this iconic cut, streamlining the subsequent smoking process.
This comparison study shows three ways to prepare a whole beef brisket by synergizing sous vide processing with "low and slow" smoking.