Protein is essential for energy, strength, and overall health, but it doesn’t have to come with a hefty price tag. From pantry staples to budget-friendly meats, these foods deliver plenty of protein while keeping your grocery bill in check. 1. Canned Tuna – 27g protein per 3 oz Tuna is one of the cheapest protein … Read more
Delicious and flavorful ribeye steak, cut from a marbled beef fillet. The steak is prepared sous vide, so it retains its juices and strength, and the cooking is spot-on every time. Ribeye is considered by many to be the ultimate steak, as it has plenty of flavor from the fat and great tenderness. If you … Read more
Txuleton rib eye. It sounds Russian/Finnish or completely foreign, but it is a cattle breed from the Basque Country in northern Spain. In the city of San Sebastian (which boasts a plethora of Michelin-starred restaurants and a proud culinary culture), this cut of meat is one of the finest experiences you can sink your teeth … Read more
Tagliata di manzo is a very beautiful and classic Italian dish consisting of a large steak that is sliced and served on a platter with arugula, among other things. A simple yet very delicious dish. It comes highly recommended! Optimally, you should use a piece of meat weighing 300 – 500 grams. I used two … Read more
In my eternal quest for “perfect” meat preparations, I had to try and see if using sous vide might improve this recipe. It turned out really delicious and yummy, but I must admit it didn’t turn out better than the original 🙂 Pork Belly sous vide recipe Tender and juicy pork belly prepared with duck … Read more
This is my take on a delicious homemade BBQ sauce. It is perfect for coating / spreading on tender meat, such as spare ribs or hot wings – or as a side dish for the barbecue party. It wraps around the meat and makes it spicy and tasty! East Texas Barbecue Sauce Recipe A delicious … Read more
Beef rump cap is a classic choice when you want something a bit more special, for example, when you have guests over for dinner. Here, I have served the beef rump cap with roasted root vegetables and a roux-based gravy made from the stock of the root vegetables and the meat. Simple, classic, and incredibly … Read more
One of the reasons I love going to a good butcher is that you don’t always get what you initially expected. Basically, I felt like trying something new in terms of making Spaghetti Carbonara. A friend of mine told me that Italians use guanciale (bacon made from pork cheeks) as the crispy element in their … Read more
Traditional roast beef is the classic preparation of the beef shoulder clod. And roast beef is typically braised – but can it be done sous vide? The answer is a resounding “Yes.” With sous vide, the roast beef becomes incredibly tender and delicious! Here, I’ll show you how to prepare the perfect roast beef sous … Read more
This 60-day aged beauty was purchased at none other than the Treasure Room. Yes, this is not how you are typically introduced to veal filet in the refrigerated section! This is a veal filet before it has been deboned. This veal filet had been dry-aged for two months before I got my hands on it, … Read more