Sous Vide: Double Cut Rib Eye Steak, Butterflied –2020
This novel presentation of the popular steak is festive yet simple.
There’s nothing like beef!
Sous Vide: Pasteurized Steak Tartare–2020
Sous vide pasteurization adds a reassuring layer of safety to this exotic dish whose popularity dates back to the 19th century.
Sous Vide: Beef Marrow Bones, 2020
Whether people-watching on the Champs-Élysées or just enjoying a little time in front of the fireplace, this potent snack is unique!
Sous-B-Q: Boneless Beef Short Ribs
Boneless short ribs have become more common in markets. Deceptively cut into steak-like strips, this tough cut NEEDS sous vide.
Sous Vide: Beef Brisket in Four Parts–Part 4: The Aftermath, 2020
This article completes a 4 part series on sous vide beef brisket.
Sous Vide: Beef Brisket in Four Parts–Part 3: Smoked Flat/Point Hybrid–2020
As the brisket proceeds from the the "flat" towards the "point," we see the muscle group's characteristics slowly change.
Sous Vide: Beef Brisket in Four Parts–Part 2: the Point End–2020
This recipe highlights the uniquely textured "front end" of the brisket, which is actually two muscles separated by a thick layer of fat.
Sous Vide: Beef Brisket in Four Parts–Part 1: Sous-B-Q Flat Tip, 2020
This recipe focuses specifically on the section of the brisket that is highest in collagen and lowest in moisture.
Sous Vide: Elk Shanks “Osso Buco”–2020
Sous vide facilitates uniform tenderization of this extremely lean, tough cut from the largest member of the deer family.
Sous vide: Rib Eye Steaks for 4 or MORE–Option #1, Immediate Service–2020
Serving sous vide steaks at your next party? Or do you just happen to be in possession of a large piece? Try this!
Sous vide: Rib Eye Steaks for 4 and MORE–Option #2, Deferred Service–2020
This technique offers the option of serving perfectly cooked steaks at a moment's notice--today, tomorrow, or two weeks from now.
Sous-B-Q: Beef Strip Loin Roast, “Nerve End”–2020
While derived from an inherently tender primal cut, the New York nerve/vein end is extremely gristly and requires special treatment.