Sous-vide (/suːˈviːd/; French for “under vacuum”) – SUE-VEED – is a method of cooking in which food is vacuum-sealed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some…
Read More
There really isn’t anything better than a great steak. I must re-state that: There is nothing better than a great filet. Despite the “hard time” and teasing I tend to receive from certain family members regarding my food choices and requests, particularly at restaurants (think Meg Ryan at the diner from When Harry Met Sally –…
Read More
London Broil or New York Strip – have your pick. The trick is rapid, high heat. I chose the broiler. Only 2.5 minutes per side. Wow! This happened quickly. As I stood in front of the oven, watching my precious steaks, the high heat and flame struck a chord. This was going to be amazing….
Read More
