Category: Prep

Poultry Brine

Brining improves flavor, reduces toughness, and adds moisture. Most meats benefit – but lean, tough meats (like game) benefit most of all.For wild birds brining opens up vast cooking options that otherwise may produce dry, tough meat.

Clarified Butter Sous Vide

Clarified butter is a common kitchen term for butterfat – which is what’s left after you remove the water and milk-solids from butter. Traditionally it’s made by heating butter to around 260°F and holding it there (stirring occasionally) until the last of the water is Read More …