Pork Chops with Sherry Pan Sauce with Ras Al Hanout
Dry sherry lends an oxidized, nutty complexity to this pan sauce. Sweetened with fresh orange juice and dried fruit, it's perfect with pork chops or seared duck breasts. The technique in this recipe for making a pan sauce relies on rendering fat from the meat, setting it aside, and using that fat to bloom […]
Sous Vide Vanilla Ice Cream
Before the freezing happens, an ice cream base often needs to be cooked. This cooking process denatures dairy proteins, which then capture free-roaming water in the base, resulting in smoother and less icy ice cream. Precise temperature control is important when cooking the base, especially with custard-based ice creams that include egg yolks. If the […]