Spanish Style Short Ribs with Sweet Anise and Saffron
This recipe features ingredients characteristic of the Iberian peninsula. Anise and saffron unite to create a classic combination of flavors
Sous Vide: The Classic Ground Beef Patty/Hamburger
Sous vide assures a safe, juicy ground beef patty while giving you complete control over the level of doneness.
Sous Vide: Double Cut Lamb Chops
Lamb chops are another testimony to the beauty of simplicity. A minimal amount of effort goes a long way to create a beautiful entrée.
Sous Vide: Chateaubriand–Carved Beef Tenderloin
Big box stores have been offering whole beef tenderloins for a while. This saves money and gives the enthusiast options for sizing.
Sous Vide: Boneless Leg of Lamb
Leg of lamb benefits especially well from sous vide processing, as the low temperature treatment prevents the all too frequent scorching,
Sous Vide: Beef Short Ribs, Flanken Cut
Thin sliced "Flanken" ribs are frequently quick grilled for Korean "Kalbi," but sous vide creates a product that is more moist and tender.
Sous Vide: Boneless Prime Ribs of Beef
Few dishes are more desirable for special occasions that prime rib. Sous vide allows the home enthusiast to achieve professional results.
Sous-Vide: Mille-Feuilles Potatoes
Sous vide vacuum processing makes this elaborate preparation much simpler than the traditional method.
Smoked Sous Vide Pork Butt, Sous-B-Q™, how to design a rub
This classic barbecue specialty has applications that range from thick, steak-like slices to the so-called "Pulled Pork." In this recipe, we will describe the sous vide processing and smoking stages, to a degree of doneness best suited to service as a roast, and/or a grilled entrée. This article also explains how to design your own rub.
Sous Vide Smoked Sirloin Cap, Skewered Peppers and Mushrooms
This recipe utilizes the same cut of beef as the recently popularized Brazilian Rodizio steak called "Picanha."
Sous Vide: Buttermilk Fried Chicken
Never again will your home made fried chicken be pink on the bone. Never again will the white meat be dry.
Sous Vide: Baby Back Pork Ribs, BBQ Style
Sous vide simplifies tenderization of this iconic cut, giving enthusiasts the opportunity to explore their imagination and creativity.