Sous Vide: Pork Tenderloin Persillé
This economically priced cut combined with a French inspired presentation adds an unexpected WOW factor to the overall experience.
Sous Vide: Australian Rack of Lamb, 2020
Almost all land and air dwelling proteins benefit from sous vide processing. Lamb is no exception.
Sous Vide: Pork Tenderloin–the Breaded Cutlet
Sous vide processing brings uniform tenderness, consistency, and even a bit of flair to this classic home style dish.
Umami Vice Seasoning–sinfully savory!
This blend fuses aromatic Caribbean spiciness with exotic Asian zest.
Sous vide: Rib Eye Steaks for 4 or MORE–Option #1, Immediate Service.
Serving sous vide steaks at your next party? Or do you just happen to be in possession of a large piece? Try this!
Sous vide: Rib Eye Steaks for 4 and MORE–Option #2, Deferred Service.
This technique offers the option of serving perfectly cooked steaks at a moment's notice--today, tomorrow, or two weeks from now.
Sous Vide: Milles Feuille Potatoes, 2020
This whimsical dish mystifies diners, but sous vide reduces it to a series of simple steps.
Sous Vide: Beef Strip Loin Roast, “Nerve End,” Sous-B-Q
While derived from an inherently tender primal cut, the New York nerve/vein end is extremely gristly and requires special treatment.
Sous Vide: New York Steak/Striploin
Less familiar than the neighboring filet mignon and leaner than the popular rib eye steak, market forces make the strip loin a bargain.
Sous Vide: Pork Shoulder Cutlets
Sous vide processing streamlines this classic old-fashioned dish by eliminating the necessity of "pounding" the meat to achieve tenderness.
Sous Vide: Beef Tendon “Chicharrones”
A common ingredient in Asian cuisine, Dim Sum and Vietnamese "Pho," beef tendons are slowly becoming familiar to westerners.
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.