Recipes – LIPAVI

Top round is deceptively marketed as being tender if seared quickly and sliced thin on the bias--sous vide processing validates the claim.

Relegating the unassuming dark meat to the kids' menu while adults eat "gourmet" entrées is a culinary paradox. Thighs have much to offer.

Sous vide gives us one more reason to take advantage of competitive pricing on the alternative to breasts and wings.

The laborious task of "rubbing" the ribs is supplanted by a simple but effective "sprinkle."

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

Judicious sous vide tenderization improves the texture of this cut without sacrificing its rosy appearance of doneness.

This method facilitates application of a rub/crust/flavoring to sous vide processed proteins.

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

Sous vide is not just about proteins and starches. It also lends its precision to poaching apples. and, in this case, pears.

Somewhat less unwieldy than its neighboring brisket, Sous-B-Q chuck roast rivals pitmasters' signature cut in characteristic.

Apples are never mentioned in conversations about sous vide. Meat. Poultry. The occasional vegetable. This recipe just might change that!

Thanks to sous vide, almost any roast from any cut of beef can be tenderized enough to be served as London Broil.