I use the term “osso buco” loosely; this is a non-traditional version in two ways: first, it has no tomato, and additionally it is cooked in a way that is not typical for osso buco.
I started with two veal shanks, and covered them with the following:
Kosher salt, freshly ground [...]
One of the things at which the technique of sous vide cooking particularly excels is making tough cuts of meat miraculously tender. In the case of flank steak, for example, a long stint in the SVS yields something even beyond filet-mignon tender. Here’s how I prepared mine:
I heated the [...]
Turkey, in any form, has always underwhelmed me; its tendency to be dry and bland has meant that once a year year, at Thanksgiving, has been enough. So it seemed a good test for the Sous Vide Supreme… Could it yield an evenly-cooked, yet moist and more flavorful turkey [...]