Sous Vide: Turkey Breast
Cooked turkey is more common in the market than raw. Most people don't know that almost all retail/deli turkey has been processed sous vide.
Sous Vide: Corn on the Cob
For some, 30 minutes is long enough to sous vide process corn. Sous vide's flexibility permits even 12 hours at 183 F/84 C for great results
Sous Vide: Artichokes
Most people think of sous vide as being best applied to proteins, but starchy vegetables benefit greatly from sous vide processing.
Sous Vide: Beef Eye of Round–Applications
This cut's deceptively steak-like appearance conceals its either dry toughness or mealy crumbliness. Sous vide finds middle ground.
Sous Vide: Stuffed Chicken Breasts, Caponata
Air pockets in stuffed items create structural and aesthetic problems in the end result. Vacuum packaging can be used to remove that air.
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: Double Cut Lamb Chops
With Easter upon us, lamb chops are another testimony to the beauty of simplicity. Festive and novel, a little style goes a long way.
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: Beef Flank Steak, Alternatives
We know that sous vide can tenderize even the toughest of cuts. We no longer need special equipment just to carve some meat.
Sous Vide: Beef Flank Steak, London Broil Style
Many believe that this lean cut can be tenderized by marinating. Impossible to prove or disprove, sous vide renders the debate unnecessary.
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: Barbecue Beef Brisket Sandwich, Deli Style
Difficult to create without sous vide tenderization, this recipe utilizes sous vide brisket sliced thin and then grilled.