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SousVide Supreme® has partnered with the Seattle-based Bill the Butcher to offer you this informative video
series from which you can learn inside tips from head chef and butcher Michael LaRoche as he walks you through
a range of top cuts of meat and poultry. Bill the Butcher is a chain of specialty neighborhood butcher shops
selling locally and sustainable sourced ethically raised natural meat, free range poultry, pork and lamb. Their
motto is "the only meat to eat”, and one of the best sure-fire ways to showcase top cuts of meat is sous vide cooking.
Know your pork! In this episode of the Bill the Butcher video series, Chef Michael LaRoche gives us a crash
course on pork and its most popular cuts, including the pork belly (bacon). The tenderloin cut is featured and
cooked beautifully sous vide for a perfect mid-rare at 135F/57C for four hours. Finished with a cast iron sear,
this anytime dish is served with carrots, zucchini noodles and buttered German new potatoes. Click here for
the full recipe.
Head Chef and Seasoned Butcher Michael LaRoche shows us how to prepare a whole duck from scratch
for the perfect duck confit dish. The sous vide technique takes this traditional slow-cooked dish to another
level at 165F/74C for 12 to 14 hours, accompanied with low temperature pan-fried crispy duck skin, lentilles
du puy and a mustard velouté. Click here for the full recipe.
Chef Michael LaRoche talks about beef and its most popular cuts including the rib-eye, t-bone, tenderloin
and porterhouse. Featured is the strip loin, better known as the New York steak, cooked to sous vide
perfection for eight hours at 130F/54.5C accompanied with butter garlic broccolette and crème herb
fettuccini with compound butter. Click here for the full recipe.
Chef Michael LaRoche talks about lamb and shows us how to prepare the perfect rack of lamb for
sous vide cooking. Cooked with spices for four hours at 130F/54.5C, this dish fit for royalty is presented
with a red wine demi-glace, parsley potatoes and garlic-fried kale. Click here for the full recipe
Chef Michael LaRoche features the pork rack cut, specifically the bone-in pork chops, cooked to sous
vide perfection at 135F/57C for six hours. This classic comfort dish is presented with buttered gnocchi with
parsley, thyme and sous vide baby beets (168F/75.5C for 2 hrs) and topped with a velouté. Click here for
the full recipe.
In this episode of the Bill the Butcher video series, Chef and Butcher Michael LaRoche talks about an
economical cut of beef, the center section of the bottom round. The Western Griller is featured and cooked
sous vide at 130F/54.5C for four hours, served with a mushroom demi glace, potatoes and lightly grilled
wild ramps (leeks). Click here for the full recipe.
Bill the Butcher is bringing back the neighborhood butcher shop in the Greater Seattle area and expansion plans that
include an e-commerce site. They work with local farmers & ranchers who raise their animals naturally with no GMO’s
or added antibiotics to create a whole new supply chain for ethically raised natural meat, free range poultry, pork and
lamb. Step into one of their shops and you will find a meat case with sub-primal cuts of beef, pork, lamb, whole chickens,
house-smoked bacon and fresh sausage. The butchers are there to guide you in making a selection, perhaps
introducing you to a new cut along with talking cooking and preparation.
For more information, visit www.billthebutcher.com
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Have questions or need help? Call us at 1-877-787-6836 8am to 4pm MST, Monday to FridayEmail us at firstname.lastname@example.org
Included with your purchase worth over $50.00 from SousVideSupreme.com is 1 year of Food & Wine magazine (12 issues - stated value $12). Offer valid in the U.S. for new subscribers only. Limit one subscription per household. Please allow 6-8 weeks for delivery of your first issue. After your purchase is complete, your name and address will be forwarded to the publisher to fulfill your subscription and you will receive a Welcome Letter from Food & Wine in the mail. If you do not wish to receive the magazine and would like a refund of the stated value, please mark "refund" on the letter and mail it back to:
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