Tagged Questions
4
votes
4answers
329 views
How should I prepare an excellent sauce from sous vide juices?
Reading the other posts on this, I realize I should have coagulated the myoglobin and removed it before attempting to make a sauce with what's left over. Anyone have a good trick to do that simply?
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3
votes
1answer
496 views
What type of sauce is appropriate for a dry-aged prime steak?
Yesterday I purchased some dry aged prime strip steaks from my beloved Wegmans. This will be the first time I will have the opportunity to eat (as far as I know) and cook prime beef. With that in ...
