PC Farmer has some play in this
Salt pepper and Woshie sauce
155F for 36 hrs sous vide ...
hotter than a boiling kettle
thicken left over meat juice with salt and pepper ...
then thicken with a flour slurry
then cool and add horse raddish
couple of different platings
Thanks Bearcarver
Farmer ... your turn!

Salt pepper and Woshie sauce
155F for 36 hrs sous vide ...







hotter than a boiling kettle




thicken left over meat juice with salt and pepper ...
then thicken with a flour slurry
then cool and add horse raddish


couple of different platings



Thanks Bearcarver
Farmer ... your turn!
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