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Tips, tricks, and secrets for using sous vide to make no-fail, mind-blowing barbeque Packed with professional tips, helpful photos and step-by-step tutorials, this book shows how to use your sous vide’s precision temperature control to cook moist, flavorful meats every time.Then it goes further.Author Greg Mrvich reveals his proven techniques and secret tricks for juicy, tender meat with a crispy, caramelized bark and perfect, smoky flavor. With options for finishing outside in your smoker or on the grill, the book’s 50 recipes cover everything from backyard classics to gourmet creations, including:•Barbecue Beef Brisket•Cedar-Plank Chicken Breast•Carne Asada Tacos•Mediterranean Lamb Kebabs•Turkey Skillet Stew•Seared Wasabi Ginger Crusted Tuna•Santa Maria Tri-Tip
Trim excess fat from the pork shoulder. Make the dry rub by combining all the dry rub ingredients in a small bowl or a spice shaker.
Total Time: 1 day 10 minutes. Servings ...
Utilized in professional kitchens for years, sous vide is a largely hands-off cooking method, based in incredibly precise temperature control, that many home cooks are beginning to embrace for seamless, simple meal prep.