A boneless, butterflied leg of lamb is the perfect candidate for sous vide because, just like steak, it can be easily undercooked or overcooked. This..
These herby, cheesy, peppery gougères made with choux pastry are the perfect canapé to serve warm alongside a glass of something cold and fizzy during..
Confit is the quintessentially classic French technique historically used to preserve slow-cooked meats, usually cured in salt and then bathed in fat. As well as..
Sous vide eggs are, in fact, slow-cooked eggs, as explained by chef and writer, J.Kenji López-Alt. So we have carried out extensive research on slow-cooking..
Delicate and briny, scallops are a delicacy that are tough to beat. Because they are so delicate, however, they’re easy to overcook. Follow our steps..
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