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This recipe is for people that like Worcestershire sauce, Coca-Cola, and A-1 sauce, but don't know quite where that flavor comes from.
Sous vide serves to tenderize/preserve proteins before finalization and service--this opens up a host of creative possibilities.
This recipe is controversial in that the kernels of corn are intentionally punctured before processing.
This is beef "inside" skirt. It is also called "Bavette," but even the French have more than one steak called "Bavette."
Sous vide is not only useful as a process involving the application of heat.
Shredded homemade pastrami without the overly familiar potato filler fulfills the urge to splurge at breakfast, brunch, or even après ski . Poached eggs are a necessity, and the addition of a special Hollandaise-like sauce complements the overall smoky spiciness.