Sous Vide: Post Process Seasonings and Rubs: Lipavi Rub #1
Sous vide processing provides perfectly cooked food--this quick and simple rub/seasoning blend adds flavor and eye appeal.
Sous Vide: Herbs and Spices
Utilizing sous vide methodology to introduce the flavors of herbs and spices brings precision and predictability to the artistry.
Sous Vide: Dry Rub Pork Spare Ribs
Pork spare ribs have become one of the most popular synergies of sous vide processing and traditional rustic culinary styles.
Sous Vide: Bone-in Rib Eye Steak
The decline in popularity of steak has been predicted and even asserted in recent years. This offering belies all the trends.
Sous Vide: Australian Rack of Lamb
Almost all land and air dwelling proteins benefit from sous vide processing. Domestic/imported lamb is no exception.
Sous Vide: Stuffed Chicken Legs/Thighs
Usually confined to festive holiday meals like Thanksgiving, stuffings can actually bring excitement to entrees that are otherwise routine.
Sous Vide: Dashi-Nori Seared Pork Belly
Bacon is called "bacon" to insulate us from the squeamishness caused by the term "pork belly." Anatomically, the two items are identical!
Sous Vide: Sous-B-Q Chicken Breasts “Noridashitaki”
The combination of sous vide technology and outdoor smoking makes the most of each method's many benefits.
Sous Vide: Pacific Halibut
Fin and flat fish are sous vide processed less frequently than other proteins. Even so, sous vide processing of fish has benefits.
Sous Vide: Octopus, Mediterranean Style
This recipe couples octopus with a Mediterranean style relish. We provide two adaptations, one with angel hair pasta and one as a canapé.
Sous Vide: Yankee Style BBQ Pork Spare Ribs (Indoor or Outdoor)
Pitmasters are usually skeptical about synergizing sous vide with "low and slow" smoking models. Let the results tell the story.
Sous Vide: The Well Trimmed Beef Brisket, 2019
As sous vide's popularity grows, so does the number of traditional items that benefit from the technology.