Sous Vide: Almond Crusted Rack of Venison–2020
Venison offers sizing similar to lamb, but is leaner and lower in cholesterol.
Sous Vide: Smoked Turkey Breast, Sous-B-Q, 2020
The synergy of sous vide processing and hot smoking creates results unachievable by any other method.
Sous Vide: Bacon Wrapped Pork Tournedos–2020
This perpetual popularity of bacon cannot be underestimated--it can be successfully combined with almost anything.
Sous Vide: Pork Tenderloin Persillé–2020
This economically priced cut combined with a French inspired presentation adds an unexpected WOW factor to the overall experience.
Sous Vide: Australian Rack of Lamb, 2020
Almost all land and air dwelling proteins benefit from sous vide processing. Lamb is no exception.
Sous Vide: Pork Tenderloin–the Breaded Cutlet–2020
Sous vide processing brings uniform tenderness, consistency, and even a bit of flair to this classic home style dish.
Sous Vide: Preparing a Whole Pork Loin for Sous Vide Processing–2020
Big box stores offer discounted primal cuts of meat, among them whole pork loins. This article explains how to make the most of the savings.
Sous Vide: Turkey Breast, 2020
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.
Umami Vice Seasoning–sinfully savory!
This blend fuses aromatic Caribbean spiciness with exotic Asian zest.
Sous vide: Rib Eye Steaks for 4 or MORE–Option #1, Immediate Service–2020
Serving sous vide steaks at your next party? Or do you just happen to be in possession of a large piece? Try this!
Sous vide: Rib Eye Steaks for 4 and MORE–Option #2, Deferred Service–2020
This technique offers the option of serving perfectly cooked steaks at a moment's notice--today, tomorrow, or two weeks from now.
Sous Vide: Milles Feuille Potatoes, 2020
This whimsical dish mystifies diners, but sous vide reduces it to a series of simple steps.