Sous Vide Venison French Dip... and... Just What is Sous Vide Anyways?
b'I\\u2019ve taken the classic French Dip sandwich and updated it with some venison backstrap. The signs of a well-made French dip are easily distinguishable from the bad ones. The bread-to-meat ratio must be correct. The cheese must be melted, the bun toasted, and the meat a beautiful medium rare. The au jus must be flavorful and complement the meat as well. I believe I hit all those marks here for this sandwich.\\nRead the written version of this recipe as prepared by Gunnar Emberg\\nRate this Podcast\\xa0\\nListen to our other podcasts here\\nBuy our Small Batch Wild Food Spice Blends\\xa0\\nAbout Sous Vide\\nSous vide is French for under vacuum and points to a low-temperature-long-time cooking method that employs a gentle water bath to bring food up to temperature.\\nThe under vacuum name comes from the fact that for sous vide, food usually gets vacuum sealed in plastic bags before being immersed in a tightly controlled heated water bath to cook.\\nThis results in a perfectly cooked item, controlled to the very degree you want it to be.\\nAbout Adam Berkelmans:\\nAdam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.\\nFollow Adam on Instagram\\nVisit the Intrepid Eater website \\nLearn more about your ad choices. Visit megaphone.fm/adchoices'