Recipes – Page 2

Only sous vide processing can create hotel quality "Prime Rib" for one person at a time!

How can something so simple be so good? Sous vide adds an extra layer of safety to fresh chicken while preserving natural moisture.

You don't need an air fryer to achieve air fryer results! More a method than a device, air circulation around an oiled surface is the key!

Deep frying at home can be daunting, messy and wasteful. This alternative method liberates the enthusiast while satisfying the cravings.

Admittedly, "Hickory Smoked" and "Osso Buco" rarely appear in the same sentence. Sous vide makes the unlikely possible!

Since filets, rib eyes and New York strips are inherently tender, sous vide preparation of these cuts is prompt and almost effortless.

Oregon lamb are quite large compared to those from Australia and New Zealand--one shank is large enough to feed 4...

Using sous vide to prepare duck confit may create an uproar among traditionalists. Smoking it will serve only to intensify the controversy.

Modernizing this rustic French culinary workhorse is bound to raise purists' eyebrows. Order is usually restored once results are compared.

Sirloin tip is marketed as beef knuckle, ball tip, round tip, and even "London Broil" on occasion. It is inexpensive, lean, and tough.

Thin sliced "Flanken" ribs are commonly quick grilled for Korean "Kalbi," but sous vide creates a product that is more moist and tender.

Sous vide transforms the texture of a steer's shoulder to that of a high priced steak. It can also preserve the unique "rare" appearance.