Recipes
There is a lot to like about beef tenderloin. The tenderest of all cuts has myriad applications in haute cuisine and casual stylings alike.
Sous vide eliminates the challenges of poultry perishability and the complexities of preparation that plague this popular restaurant dish.
Corned Beef" is cured like ham and bacon. The term "corn" is an ancient English euphemism that refers to the seeds in the traditional cure.
Lamb chops are another testimony to the beauty of simplicity. Festive and novel, a little style goes a long way.
We know that sous vide can tenderize even the toughest of cuts. We no longer need special equipment just to carve some meat.
Sous vide guarantees us a consistent texture suitable for making numerous Tex-Mex dishes with shredded meat--this one especially so.