Sous Vide: Corned Short Ribs of Beef
"Corned Beef" is cured like ham and bacon. The term "corn" is an ancient English euphemism that refers to the seeds in the traditional cure.
Sous Vide: The Classic Ground Beef Patty/Hamburger
Sous vide assures a safe, juicy ground beef patty while giving you complete control over the level of doneness.
Sous Vide: Double Cut Lamb Chops
Lamb chops are another testimony to the beauty of simplicity. A minimal amount of effort goes a long way to create a beautiful entrée.
Sous Vide: Chateaubriand–Carved Beef Tenderloin
Big box stores have been offering whole beef tenderloins for a while. This saves money and gives the enthusiast options for sizing.
Sous Vide: Rack of Lamb
American, New Zealand, and Australian lamb differs in size, species and age. Sous vide allows us to use the same parameters for all three.
Sous Vide: Flat Iron Steak
The tenderness of the infraspinatus was discovered in the late 20th century. Prior to that it was just another piece of the primal chuck.
Sous Vide: Beef Tenderloin/Filet Mignon
This steak is usually the most favored in restaurants . The application of sous vide creates amazing, restaurant eclipsing results!
Sous Vide: Beef Short Ribs, Flanken Cut
Thin sliced "Flanken" ribs are frequently quick grilled for Korean "Kalbi," but sous vide creates a product that is more moist and tender.
Sous Vide: Boneless Leg of Lamb
Leg of lamb benefits especially well from sous vide processing, as the low temperature treatment prevents the all too frequent scorching,
Sous Vide: Boneless Prime Ribs of Beef
Few dishes are more desirable for special occasions that prime rib. Sous vide allows the home enthusiast to achieve professional results.
Sous-Vide: Mille-Feuilles Potatoes
Sous vide vacuum processing makes this elaborate preparation much simpler than the traditional method.
Sous Vide: Breast of Chicken alla Parmigiana
Although the actual origin of this popular dish is debatable, sous vide simplifies its preparation and preservation.