Recipes tagged with #collagen
72 recipes
Sous Vide: Beef Tri-Tip en Croute--the Anti-Wellington
Sous vide gives smoker-challenged enthusiasts an alternative to waiting for invitation to the neighbors' back yard event.
Sous Vide: Stall-proofed Smoked Beef Brisket; No Texas Crutch Required
During the smoking process, beef briskets' internal temperature can stall at approximately 150 F. Can sous vide replace the Texas Crutch?
Sous Vide: Boar spare ribs, spaetzle, celery gratin, tamarind butter
Feral pigs are smaller and leaner than domesticated ones. Even so, we process using the same time/temperature formula we use for pork.
Sous Vide Cheeseburgers in the Pellet Grill!
In our first burger recipe installment, we showed how ground beef patties cooked sous vide made perfection easily achievable. Determination of safety becomes a foregone conclusion. The patty comes out of the tank cooked to a precise appearance of doneness. This subsequent treatment demonstrates how to introduce natural smoke into the equation.
Black Pepper Cured Magret Breast, Sous Vide/Sous-B-Q™, Part II/Gardemanger
Some of us remember the jello molds that our mothers made when we were children in the 50's. This is an updated version.
Sous Vide: Beef Brisket Point, Smoked
The tougher the cut, the greater the benefit of sous vide processing. Adding natural smoke to the profile only makes it more appealing!