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While adding flavorings in the sous vide bag accomplishes little or nothing, surface treatments and rubs can contribute greatly to results.
a savory mix of dry ingredients that fuses Asian and Mediterranean flavor profiles. This unlikely but amazingly simple seasoning mix goes equally well with meats, vegetables, and even pasta dishes.
Is it a Crust? Is it a Rub? Is it a Breading Mix? Well, yes, yes, and almost! This colorful surface treatment features simplicity.
Entrées that feature stuffings evoke festive images of both comfort and style. The idea of an "all-in-one" main course has universal appeal.
The French word "paillard" has a literal meaning unrelated to the dish. The dish itself was coined after a 19th century restaurateur.
It wasn’t so long ago that we just discarded the juices left in the bag after sous vide processing. Not any more!