⅓ C kosher salt
¼ C brown sugar
1 clove garlic, crushed
1 bay leaf
1 Tbsp white pepper
½ tsp pink salt (sodium nitrate)
2 sprigs thyme, divided
2 lbs pork collar
2 onions, divided
1 ½ C cannellini beans
1 ½ C pork stock
2 sprigs thyme
4 cloves garlic, peeled
3 Tbsp butter
1 Tbsp mustard
Salt, to taste
White vinegar, to taste
1 rutabaga
1 tsp vegetable oil
Pinch xanthan gum
Salt, to taste
Sugar, to taste
White vinegar, to taste
2 Tbsp Attika
¼ C sugar
6 Tbsp water
½ rutabaga
1 Tbsp vegetable oil
½ medium white onion, sliced
2 C pork stock
½ Tbsp cornstarch
1 Tbsp water
1 oz lardo
Prepping time: 25 minutes / Cooking time: 2 hours (excludes sous vide cooking)
4
Chef Curtis Stone—the ambitious chef behind Beverly Hills restaurant Maude—shares his recipe for a less-fussy approach to serving a holiday bird.
Take your sous vide skills to the next level with this exotic, impressive sous vide octopus.
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