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: 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: Oregon Rack of Lamb
Domestic lamb is larger than imported varieties, but the time and temperature parameters do not vary. This recipe utilizes Oregon Lamb
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: 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: Barbecue Beef Brisket Sandwich, Deli Style
Difficult to create without sous vide tenderization, this recipe utilizes sous vide brisket sliced thin and then grilled.
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.