2. Peel Carrots and onions, then place in pot with drained beans, peeled garlic, bacon, and clove studded onion. Cover with vegetable stock or chicken stock. Bring to a boil, then slowly simmer for 2 ...

Williams Sonoma sous vide set simplifies vacuum sealing with a compact hand pump and heat-safe bags. Easy-to-use, affordable, and ideal for small kitchens or sous vide beginners. Improves meal prep by ...

Never store garlic confit at room temperature, as this can promote the growth of Clostridium botulinum, a bacterium that produces potentially deadly neurotoxins. To minimize the risk of botulism, ...

Rich, tender, and irresistibly flavorful, Duck Confit is a timeless French delicacy that showcases the art of slow cooking at its finest. The duck is gently cured and then slowly cooked in its own fat ...

What Is Sous Vide Cooking? The sous vide cooking process starts with sealing raw or partially cooked foods in a food-safe plastic bag. The bag is placed in a water bath that’s heated between 65 to 95 ...

The defining dish for any French restaurant is duck confit. It’s the epitome of what separates French cuisine from all the rest. Duck leg, slow-roasted until it’s falling off the bone and then ...

There are dozens of duck hunting loads on the market today, all with a variety of shot sizes, pellet materials, payloads, velocities, and wad designs. Overwhelmed with options, I think many duck ...

Porchetta is perfect. Crackling crisp skin, self-basting pork roast and a magical mélange of fennel, pepper and lemon. It’s no surprise that at some point, someone thought to try and turn turkey (one ...

With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like something you'd order at a fancy French bistro, but with these simple ...

Ever tried to read through a menu, only to discover you have no idea what half the words mean? You’re not alone. A recent study has revealed there are more than a few colloquial culinary conundrums ...