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"IDEAS IN FOOD" - 1 new article
Venison Shank & MarrowWe're working with venison and calamari to get ready for our workshop for the International Chef's Congress. Cervena was kind enough to donate some venison for us to test recipes with and we are having a great time playing with all of the possibilities. Here we have some beautiful shanks. When it comes to sous vide finding the right balance of time and temperature is everything and we are excited to see what particular combination works best for us. Years Past: More Recent Articles |
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