Index: Cooking Methods

Our Secret to Sumptuous Meat: Sous Vide Cooking

By admin | Published: May 3, 2010
Cooking in a Vacuum at a Constant Low Temperature Gives Consistent Results Although a cooking process that has been used for decades, sous vide has really only made into the American restaurant kitchen in the last ten years. The problem is, it really requires specialized equipment to do it, and up until recently, this equipment [...]
Also posted in Chef's Blog, Recipes | Tagged | Comments closed

How to Prepare Perfect Meat Every Time

By admin | Published: February 8, 2010
Use the Vacuum/Water Method for Flawless Results Place vacuum bag in 138° water for about an hour*, or until the internal temperature reaches 138° (the beef will hold in the water for an additional hour until needed). At Vernona we use a thermal regulated water bath that maintains the same digital temperature constantly. At home, you [...]
Also posted in Chef's Blog, News | Comments closed

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