Brown Stock (Pork)

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

Buttermilk Fried Chicken Wings

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

Sous-B-Q: Beef Coulotte Roast

This hearty cut is a perfect candidate for minimal sous vide tenderization while retaining its rosy appearance of doneness.