Recipes – Page 2

The combination of sous vide technology and outdoor smoking makes the most of each method's many benefits.

This recipe couples octopus with a Mediterranean style relish. We provide two adaptations, one with angel hair pasta and one as a canapé.

Pitmasters are usually skeptical about synergizing sous vide with "low and slow" smoking models. Let the results tell the story.

Sous vide processing provides perfectly cooked food--this quick and simple rub/seasoning blend adds flavor and eye appeal.

As sous vide's popularity grows, so does the number of traditional items that benefit from the technology.

While designed with simplicity in mind, this recipe can be useful to even the most experienced sous vide practitioners.

"London Broil" never had it so good! Sous vide processing makes this otherwise "chewy" cut perfect for this popular application.

This sub-primal muscle attached to the beef top sirloin has a dense texture and hearty flavor.

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.

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

Most people think of sous vide as being best applied to proteins, but starchy vegetables benefit greatly from sous vide processing.

This cut's deceptively steak-like appearance conceals its either dry toughness or mealy crumbliness. Sous vide finds middle ground.