
Pork
Sous-B-Q™: Pork Spareribs with Ginger Glaze
Synergizing the most popular cut of fresh pork with Asian influences.
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60 recipes · Page 5 of 5

Pork
Synergizing the most popular cut of fresh pork with Asian influences.
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Beef
Extremely flavorful but also very high in collagen, short ribs are the classic example of how sous vide can make perfection easier!
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Pork
A simple, yet colorful and tasty variation on an old standby.
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Vegetables, Fruits and Starches
Crispy Asparagus Zest is a novelty garnish used to add altitude and pop to almost any presentation.
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Vegetables, Fruits and Starches
I love making dishes like this--because I don't have to. Making a few is fun. Making hundreds for a banquet is a different …
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From the kitchen
Approximating the traditional approach, sweetbreads are started in 70 F/21 C and increased to 183 F/84 C.
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Poultry
Almost ANYTHING can top a pizza. Cuochi di pizza are reluctant to put Canadian bacon and pineapple on the iconic Neopolitan staple, but …
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Sauces
a savory mix of dry ingredients that fuses Asian and Mediterranean flavor profiles. This unlikely but amazingly simple seasoning mix goes equally well …
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Sauces
Is it a Crust? Is it a Rub? Is it a Breading Mix? Well, yes, yes, and almost! This colorful surface treatment features …
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Pork
The French word "paillard" has a literal meaning unrelated to the dish. The dish itself was coined after a 19th century restaurateur.
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Beef
This model differs from Part One: A higher temperature is used, the fat is not removed, and seasoning is applied in advance.
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Beef
This recipe has a cross-regional feel--thyme, rosemary and sage identify with a multitude of cultures but co-exist peacefully.
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