Sous Vide: Beef Brisket Flautas, 7 Layer Terrine
Sous vide guarantees us a consistent texture suitable for making numerous Tex-Mex dishes with shredded meat--this one especially so.
Sous Vide: Stracotto; Italian Style Shredded Beef Brisket
Literally "overcooked," Stracotto is a florid term for pot roast. This model is enhanced by fennel and capers; rich, fragrant and piquant.
Sous Vide: Preparing a Whole Beef Brisket for Sous Vide Processing at 129 F/54 C.
No longer do we need to "cook it to death" when we embark on our journey to Beef Brisketville. Sous vide renders this tough cut tender.
Sous Vide: Tonkatsumaki; Sushi Roll with Crispy Pork Cutlet
You wouldn't think sous vide had much in common with Japanese boutique cuisine, but the devotion to precision and freshness is mutual.
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: Smoked Pastrami
Pastrami combines the dense flavor and texture of beef brisket with the complex and vibrant sensation of a host of spices
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: Corned Beef (and Cabbage)
When people say corned beef, the phrase "with cabbage" is almost always attached to it. If you don't like cabbage, you still have options!
Sous Vide: Smoked Pork Shoulder Steaks and Slices; Breakfast, Lunch, and Dinner
Many pitmasters proceed directly from the raw product to the pulled pork result. Sous vide spotlights stops along the way.
Sous Vide: Pulled Pork, Indoor Style
Sous vide tenderization is more precise than a crock pot and reduces the time requirement of pulled pork from all day to two hours.
Sous Vide: Hot Smoked Pulled Pork
Sous vide creates pasteurized/preserved, tenderized, pre-smoked shoulder so that the creation of pulled pork only takes about 2 hours.
Sous Vide: Hot Smoked Pork Butt, Customized Rub; From Beginning to End
The term "pork butt" is confusing until we realize that "butts" are cask like barrels traditionally used to transport pork--and whisky.