Sous Vide: Pork Chops, Pan Fried
Sous vide pasteurizes and tenderizes your chops during the day so you can finalize your entree quickly and at your leisure in the evening.
Sous Vide: Baby Back Pork Ribs, BBQ Style
Sous vide simplifies tenderization of this iconic cut, giving enthusiasts the opportunity to explore their imagination and creativity.
Sous Vide: Pot-Au-Feu with Beef Shanks, Root Vegetables, Sofrito Broth
Shanks are tough, hard working muscles--sous vide processing makes tenderization predictable and measurable, insuring successful results.
Sous Vide: Pan Seared Pork Chops
For the home cook, timing is frequently an obstacle. This recipe shows how sous vide can help you to avoid last minute scurrying.
Sous Vide: Skinless Boneless Chicken Breast, Lemon Seared
Sous vide pasteurization eliminates the risks associated with under-cooked poultry while maximizing moisture retention and overall quality.
Sous Vide: Stuffed Rack of Oregon Lamb with Phyllo Crust
Lamb from Australia/New Zealand dominates the American retail market, but lamb from Oregon, Colorado and elsewhere is also high in quality.
Sous Vide: Chuck Eye Chicken Fried Steak
This breaded cutlet improves a classic, rustic dish by eliminating the risk of occasional toughness that plagues the common diner version
Sous Vide Flat Iron Steaks, Creamed Corn, Shoestring Potatoes
This recipe features a cut that is surprisingly tender even though it comes for the shoulder area of a steer/heifer
Sous Vide Smoked Sirloin Cap, Skewered Peppers and Mushrooms
This recipe utilizes the same cut of beef as the recently popularized Brazilian Rodizio steak called "Picanha."
Sous Vide: Beef Cheeks, Braised Once, Braised Again, and Country Style
Arguably the strongest muscle on a steer/heifer, the cheeks get a lot of work as a result of the constant chewing habits of bovine cattle.
Sous Vide Beef Tri-Tip, Yeast Dough Crust (en Croute)
Beloved by dedicated pitmasters, does anyone ever cook a tri-tip indoors? Sous vide gives smoker-challenged enthusiasts an alternative to waiting for an invitation to the neighbors' back yard event.
Sous Vide: Brick chicken (al mattone)
You can call it “al mattone” if you like, but there is no need to Italianize this dish…I have seen it done by any number of cooks who had no idea what “al mattone” even referred to. For that matter, the name “Brick chicken” has its own alliterative cachet…