Recipes – Page 3

Using sous vide to prepare duck confit may create an uproar among traditionalists. Smoking it will serve only to intensify the controversy.

Modernizing this rustic French culinary workhorse is bound to raise purists' eyebrows. Order is usually restored once results are compared.

Sirloin tip is marketed as beef knuckle, ball tip, round tip, and even "London Broil" on occasion. It is inexpensive, lean, and tough.

Thin sliced "Flanken" ribs are commonly quick grilled for Korean "Kalbi," but sous vide creates a product that is more moist and tender.

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Sous vide transforms the texture of a steer's shoulder to that of a high priced steak. It can also preserve the unique "rare" appearance.

Among the hardest working muscles on a steer/heifer, this collagen laden cut is no match for the tenderizing capabilities of sous vide.

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Sous vide can be used to create unique and interesting effects with winter squash. Butternut squash is favored for its uniform shape.

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While sous vide's suitability for protein is well established, the process also brings a surprising vibrancy to winter squash.

This novel presentation of the popular steak is festive yet simple.

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Sous vide pasteurization adds a reassuring layer of safety to this exotic dish whose popularity dates back to the 19th century.

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Whether people-watching on the Champs-Élysées or just enjoying a little time in front of the fireplace, this potent snack is unique!

Boneless short ribs have become more common in markets. Deceptively cut into steak-like strips, this tough cut NEEDS sous vide.