Recipes – LIPAVI

Smoking fresh pork belly creates a versatile flavor profile quite different than that of the cured product commonly known as "bacon."

Bacon is always pork belly, but not all pork belly becomes bacon. This recipe shows how sous vide benefits the uncured version.

While beef/veal are the traditional proteins used to make brown stock, pork and even poultry can be utilized with excellent results.

This multi-purpose sauce is commonly made in quality dining establishments. Or at least it used to be.

This hard working muscle was always difficult to tenderize without turning into shred. Sous vide eliminates the risks.

Top round is deceptively marketed as being tender if seared quickly and sliced thin on the bias--sous vide processing validates the claim.

Relegating the unassuming dark meat to the kids' menu while adults eat "gourmet" entrées is a culinary paradox. Thighs have much to offer.

Sous vide gives us one more reason to take advantage of competitive pricing on the alternative to breasts and wings.

The laborious task of "rubbing" the ribs is supplanted by a simple but effective "sprinkle."

The combined flavors of chicken and buttermilk evoke fond memories. The introduction of sous vide processing makes things easier than ever.

Judicious sous vide tenderization improves the texture of this cut without sacrificing its rosy appearance of doneness.

This method facilitates application of a rub/crust/flavoring to sous vide processed proteins.