Recipes
Categories
Using sous vide to prepare duck confit may create an uproar among traditionalists. Smoking it will serve only to intensify the controversy.
Modernizing this rustic French culinary workhorse is bound to raise purists' eyebrows. Order is usually restored once results are compared.
Sirloin tip is marketed as beef knuckle, ball tip, round tip, and even "London Broil" on occasion. It is inexpensive, lean, and tough.
Thin sliced "Flanken" ribs are commonly quick grilled for Korean "Kalbi," but sous vide creates a product that is more moist and tender.
Sous vide transforms the texture of a steer's shoulder to that of a high priced steak. It can also preserve the unique "rare" appearance.
Among the hardest working muscles on a steer/heifer, this collagen laden cut is no match for the tenderizing capabilities of sous vide.