Beef short ribs are often used as an example of what can be achieved with sous vide cooking and a couple of days ago, I actually understood why. Last Saturday I picked up a couple of short ribs at my butcher. Usually I braise them at low heat for a rather long time in my [...]
PLEASE THINK ABOUT CASTING YOUR VOTE ON THE VOTE PANEL SITUATED ON THE SIDEBAR. This is a sticky post check bellow for more recent posts. I’m starting a poll. I wanted to have an idea of what cooking equipment is the most used by you guys. Check it out on the right sidebar. You can [...]
Some of you might have heard about it, the Editions BPI, french publishing company dedicated to the hospitality industry, released a suite of great DVDs. Including one exclusively talking about sous vide cooking. this DVD is hosted by Bruno Goussault, the sous vide guru. It covers a vast array of subject from the chemistry of [...]
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