I usually cook my salmon in the sous vide “naked” but recently I tried cooking with a marinade in the pouch. First was with a teriyaki sauce (soy, mirin, sweetener, ginger and garlic). Then while searing the salmon I reduced the sauce to be thick
I placed an online meat order a few weeks back, which can be fraught with issues. The minimum order for frozen beef cheeks was 7kg, which I was happy to buy, but I expected them to be in small packages. But no, the 7kg was
This pork was prepared over 36 hours. First it was brined for 6 hours, then set to dry in the fridge for a few hours. It was bagged and cooked in the sous vide, drained and pressed in the fridge, before cutting and frying. I