Recipes – Page 2

This hearty cut is a perfect candidate for minimal sous vide tenderization while retaining its rosy appearance of doneness.

Sous vide is not just about proteins and starches. It also lends its precision to poaching apples. and, in this case, pears.

Somewhat less unwieldy than its neighboring brisket, Sous-B-Q chuck roast rivals pitmasters' signature cut in characteristic.

Apples are never mentioned in conversations about sous vide. Meat. Poultry. The occasional vegetable. This recipe just might change that!

Thanks to sous vide, almost any roast from any cut of beef can be tenderized enough to be served as London Broil.

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...