Sous Vide: Beef Top Sirloin Center Cut Roast, “Sous-B-Q”
"London Broil" never had it so good! Sous vide processing makes this otherwise "chewy" cut perfect for this popular application.
Sous Vide: Top Sirloin; Culotte/Picahna Roast/Steaks
This sub-primal muscle attached to the beef top sirloin has a dense texture and hearty flavor.
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: Pork Cutlet “Tonkatsu”
The humble cutlet is truly global. Unlike most Western dishes, the crispy crusted, coffee shop standby has infiltrated the Pacific Rim!
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: Octopus, Mediterranean Style
This recipe couples octopus with a Mediterranean style relish. We provide two adaptations, one with angel hair pasta and one as a canapé.
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.