Recipes – LIPAVI

Sirloin tip is marketed as beef knuckle, ball tip, round tip, and even "London Broil" on occasion. It is inexpensive, lean, and tough.

Thin sliced "Flanken" ribs are commonly quick grilled for Korean "Kalbi," but sous vide creates a product that is more moist and tender.

Sous vide transforms the texture of a steer's shoulder to that of a high priced steak. It can also preserve the unique "rare" appearance.

Among the hardest working muscles on a steer/heifer, this collagen laden cut is no match for the tenderizing capabilities of sous vide.

Sous vide can be used to create unique and interesting effects with winter squash. Butternut squash is favored for its uniform shape.

While sous vide's suitability for protein is well established, the process also brings a surprising vibrancy to winter squash.

This novel presentation of the popular steak is festive yet simple.

Sous vide pasteurization adds a reassuring layer of safety to this exotic dish whose popularity dates back to the 19th century.

Whether people-watching on the Champs-Élysées or just enjoying a little time in front of the fireplace, this potent snack is unique!

Buffering the brisket from the rib cage, this novel cut exhibits all the characteristics of the classic, braised, "pot roast" texture/effect

This article completes a 4 part series on sous vide beef brisket.

As the brisket proceeds from the the "flat" towards the "point," we see the muscle group's characteristics slowly change.