Michael Ruhlman Cooks Sous Vide
A guest post by Michael Ruhlman About ten years ago, sous vide cooking, cooking food at low precise temperatures, entered the professional kitchen in America. …
Michael Ruhlman’s Homemade Sous Vide Yogurt
Courtesy of Michael Ruhlman (www.ruhlman.com) Yield: About 3 cups/ 0.75 liter I always have this on hand and eat some most every day. The bacteria …
Michael Ruhlman’s BBQ Sous Vide Beef Short Ribs
Courtesy of Michael Ruhlman (www.ruhlman.com) INGREDIENTS 8 meaty beef short ribs (or however many you’re serving) Salt and pepper to taste Barbecue sauce of your …
Michael Ruhlman’s Eggs Soft-Boiled Sous Vide
Courtesy of Michael Ruhlman INGREDIENTS 1 egg per person (you can make as many as will fit into the machine) INSTRUCTIONS Fill and preheat …