Lately, I’ve been on a bit of a sous-vide kick and am working my way through the kitchen to figure out which ingredients genuinely benefit from the precision of a water bath and which ones are just an over-engineered waste of time. Today’s subject: king prawns. The main goal here was to test how controlledContinue reading “Sous-Vide King Prawns with Brown Butter Beurre Blanc and Silky Potato Purée”