This is a fascinating, beautiful cut of meat, but watch out — that maze-like pattern isn't fat, it's connective tissue. Extra time and care is needed to break it down and make this tender, otherwise you'll be chewing, cutting, and swearing your way through this steak. The marrow is an added
This prep keeps it simple with just rosemary, salt, and pepper — this cut of lamb is tender and flavorful enough that it doesn't need much help. A longer bath on this one is worth the wait. It's a great recipe for a weekend — just start the sous vide bath while
Wow... it's hard to get a good picture of cod! This post is lacking on pictures, but I just couldn't resist writing it up anyway because it turned out so good. I'm hoping to make it again and update this post with more appetizing pictures. Recipe Ingredients 1–2 Filets
The apple cider vinegar marinade and the apple-spiced BBQ glaze work come together to make some seriously delicious ribs. Since spare ribs are generally a little tougher than baby back ribs and have more fat, I went with a 36 hour bath (at a slightly lower temperature than what I
A steak this delicious deserve a simple preparation. I've made these twice, and both times they turned out to be the most tender, juicy, delicious steaks I've ever had. I can't wait for you to try them! Recipe Ingredients 2–4 Beef tenderloin steaks 3 tbsp olive oil 2 tbsp
Instead of searing the BBQ sauce on the chicken during grilling, I marinate it, cook it in the sous vide bath with the marinade, and then finish it on the grill dry (no sauce). Then I pour the BBQ sauce over the finished chicken breast, or have it on the