Sauces
Sous Vide Celery Remoulade
Remoulade sauce and its uncle, Tartar sauce are typically served with deep fried fish or shellfish.
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121 recipes · Page 10 of 11
Sauces
Sous Vide: Hollandaise/Bearnaise Sauce
Sous vide was not the only twentieth century labor saving technology. Stick blenders have replaced elbow grease with the push of a button.
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Veal Sweetbreads Sous Vide (thymus) with Chestnuts
Approximating the traditional approach, sweetbreads are started in 70 F/21 C and increased to 183 F/84 C.
View recipeVegetables, Fruits and Starches
Potatosotto, Sous Vide
I saw this dish on a menu description years ago, and it was intriguing--until I saw how they actually made it, and how …
View recipePoultry
Cured Magret Breast, Sous Vide/Sous-B-Q™, Smokehouse Pizza
Almost ANYTHING can top a pizza. Cuochi di pizza are reluctant to put Canadian bacon and pineapple on the iconic Neopolitan staple, but …
View recipeVegetables, Fruits and Starches
Sous Vide: Mashed Potatoes, Sous Vide Chicken Stock
Sous vide need not be limited to the preparation of proteins. Many vegetables and starches benefit from the methodology.
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Sous Vide Watermelon/Strawberries
Watermelon, cantaloupe, strawberries and other soft fruits create interesting results when vacuumed--but not cooked!
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Sous Vide Rub #2, Vietnamese Fusion
a savory mix of dry ingredients that fuses Asian and Mediterranean flavor profiles. This unlikely but amazingly simple seasoning mix goes equally well …
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Rub #1, Crusty Sous Vide Surface Treatments
Is it a Crust? Is it a Rub? Is it a Breading Mix? Well, yes, yes, and almost! This colorful surface treatment features …
View recipePork
Sous Vide: Stuffed Pork Loin Paillard
The French word "paillard" has a literal meaning unrelated to the dish. The dish itself was coined after a 19th century restaurateur.
View recipeBeef
Sous Vide: Preparing a Seasoned Beef Brisket for Sous Vide Processing, Salt Study Part 2: 140 F/60 C.
This model differs from Part One: A higher temperature is used, the fat is not removed, and seasoning is applied in advance.
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Sous Vide, 2021: Herb Crusted Short Ribs, Roasted Vegetables
This recipe has a cross-regional feel--thyme, rosemary and sage identify with a multitude of cultures but co-exist peacefully.
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