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The tougher the cut, the more eagerly we apply sous vide. Enter Beef Eye of Round--lean, devoid of marble and cost-effective.
Air pockets in stuffed items create structural and aesthetic problems in the end result. Vacuum packaging can be used to remove that air.
The humble cutlet is truly global. Unlike most Western dishes, the crispy crusted, coffee shop standby has infiltrated the Pacific Rim!
Oregon lamb is highly regarded for its quality and larger than the more common varieties imported from New Zealand and Australia.
Many believe that this lean cut can be tenderized by marinating. Impossible to prove or disprove, sous vide renders the debate unnecessary.
Designed to complement proteins that have already been salted in the sous vide pouch @2 tsp/450 g. Tart and zesty!