Delicious dish that not only shows how to stretch your ingredients into a larger and inexpensive meal, but also helps you tackle your leftovers. Granted, most people probably don’t have an unused steak just lying around, but there’s a solution for that too. I often cook my steaks sous vide and frequently prepare more than … Read more
WAGYU EXTRAVAGANZA: Chilean Wagyu from Mollendo. Teres Major has always been a favorite at home alongside New York Strip, and as a Wagyu version, it’s just even better. Is it worth the money? Yes. I think so. If you love Teres Major and want to impress your guests, give it a shot. It’s Teres Major … Read more
The delightful and delicious teres major cut prepared sous vide. The meat is gourmet salted (8-10 g per kilo) for 6-8 hours. Vacuum-packed with pepper and optionally other spices. Cooked sous vide at 55 degrees for 2-2.5 hours. Read much more here about teres major sous vide. The delightful and delicious teres major cut prepared … Read more
Teres Major is an American cut that is somewhat unknown in Denmark. As the meat is located around the shoulder, it is one of the muscles the cattle use very little, making the meat incredibly tender. We use the sous vide cooking method to ensure that this thin and fine cut achieves the right tenderness … Read more
Beef Wellington is loved by many and super delicious. Unfortunately, beef tenderloin is expensive, and the fear of overcooking the dish scares most people. We use the much cheaper cut Teres Major, which costs only a third of the tenderloin and is still super delicious. The Sous Vide cooking method helps us ensure the dish … Read more