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Podcast: The Culinary Institute of America
Episode: Soy and Whiskey Rib Eye with Grilled Asian Pears and Bacon Bread Pudding
Description: Try this soy and whiskey veal rib eye with grilled Asian pears, bacon bread pudding, and ginger honey -roasted carrots to you’re your guests a meal they won’t find elsewhere. The tender veal rib eye is gently cooked sous vide in soy sauce, whiskey, and pineapple juice before getting seared in butter for service. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.
Get the Soy and Whiskey Rib Eye recipe here!