Blog Archives

The Kingsford SteakAger: Is It Worth It?

I must admit that I have a love affair with steak, especially when it’s dry aged. I have been to some of the best steakhouses in NYC and I know that dinner in a quality steakhouse here can easily cost in excess of $200+ for two people. So I usually reserve a trip to this type of restaurant for special occasions only. The reason why these places are so expensive: dry aged steak. (plus, this is NYC) Read the rest of this entry

Interview with Hungry Squared Podcast

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Win a free copy of Mastering the Art of Sous Vide Cooking! Enter to find out how…

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Pan-Seared Duck Breast with Pomegranate Dressing

 

Take some of the uncertainty out of cooking perfect duck breasts with the sous vide method. Then dress your field salad up in pomegranate seeds and let the duck be the star of this simple plate. The tartness of the pomegranate dressing complements the rich flavor of the duck and crispy texture of the skin. Read the rest of this entry

Madras Curry-Spiced Lamb Chops (Sous Vide)

Lamb is one of those meats that you either love it, or you hate it. Folks that don’t like it usually suggest that the meat is too gamey for their taste. This can be true in some cases, but not all. Read the rest of this entry

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