Recipes tagged with #gelatin
11 recipes
Sous Vide: STEAKS: Choosing, Preparing, Seasoning and Searing
Since filets, rib eyes and New York strips are inherently tender, sous vide preparation of these cuts is prompt and almost effortless.
Sous Vide: Beef Short Ribs, Flanken Cut
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: Beef Tendon "Chicharrones"--2020
A common ingredient in Asian cuisine, Dim Sum and Vietnamese "Pho," beef tendons are slowly becoming familiar to westerners.
Sous Vide: Octopus, Mediterranean Style
This recipe couples octopus with a Mediterranean style relish. We provide two adaptations, one with angel hair pasta and one as a canapé.
Sous Vide: The Well Trimmed Beef Brisket, 2020
As sous vide's popularity grows, so does the number of traditional items that benefit from the technology.
Sous Vide: Pot-Au-Feu with Beef Shanks, Root Vegetables, Sofrito Broth
Shanks are tough, hard working muscles--sous vide processing makes tenderization predictable and measurable, insuring successful results.