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This article completes a 4 part series on sous vide beef brisket.
As the brisket proceeds from the the "flat" towards the "point," we see the muscle group's characteristics slowly change.
This recipe highlights the uniquely textured "front end" of the brisket, which is actually two muscles separated by a thick layer of fat.
This recipe focuses specifically on the section of the brisket that is highest in collagen and lowest in moisture.
Fat duck breasts are finally appearing in American restaurants. Most people are still unfamiliar and surprised to see pink flesh.
Chicken breasts benefit greatly from sous vide pasteurization/preservation, making them easily adapted to numerous applications.