Whether you’re slicing this into steaks or presenting as a pastry-encrusted Wellington, sous vide is your key to a flawless filet.
Sous vide may be best known for taking tough cuts of meat and turning them into tender, velvety morsels in 24 to 72 hours, but there’s one thing sous vide actually does faster than anything else in your kitchen: Infusions.
I started my experiments in infusions with the obvious choice: cocktails.
There’s only one way to cook a thick, juicy steak, and maintain the perfect temperature throughout the entire piece of…
This stuffed pork tenderloin is an impressive dish that can be accomplished with only a moderate amount of preparation. The…