Sous Vide: Beef Chuck Roast “Steak”
What was once relegated to the pot roast/stew heap can now achieve the color and texture of the high priced entrees.
Sous Vide: Prime Rib Bones (dem bones, back bones, beef bones, etc.)
Beef ribs are becoming a more popular application of sous vide processing, with minimized shrinkage and unique results.
Sous Vide: “Green Machine” Seasoning
Sous vide processing provides perfectly cooked food--this vibrant seasoning creates a flavorful, aromatic punch.
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: 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: 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: 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: Post Process Crusts: The Umami Trifecta
The synergy of Japanese seaweed (Nori), Miso Base (Hondashi) and Shiitake mushrooms create an umami rich flavor sensation!
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: Sodium Free Rub #2A, East Meats East
This unique blend of aromas marries elements of Indian Garam Masala with the umami rich flavor profiles common to Japan and China.
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: Post Process Seasonings and Rubs: Lipavi Rub #2–“The Night Tripper”
A custom assortment of complementary/contrasting aromas adds flavor and eye appeal to your perfectly cooked sous vide proteins.