Sauces
Dark Side BBQ Sauce
This recipe is for people that like Worcestershire sauce, Coca-Cola, and A-1 sauce, but don't know quite where that flavor comes from.
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140 recipes · Page 10 of 12
Pork
Sous Vide/Sous-B-Q: What Every Pork Rib Lover Should Know
Sous vide serves to tenderize/preserve proteins before finalization and service--this opens up a host of creative possibilities.
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Sous Vide Cob Corn: a slightly different approach
This recipe is controversial in that the kernels of corn are intentionally punctured before processing.
View recipeBeef
Sous Vide Skirt Steak (bavette d'aloyau), 3 Applications
This is beef "inside" skirt. It is also called "Bavette," but even the French have more than one steak called "Bavette."
View recipeVegetables, Fruits and Starches
Cold Cured Kale, Sous Vide
Sous vide is not only useful as a process involving the application of heat.
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Sous Vide Pastrami Hash, Saucy Poached Eggs
Shredded homemade pastrami without the overly familiar potato filler fulfills the urge to splurge at breakfast, brunch, or even après ski . Poached …
View recipeVegetables, Fruits and Starches
Mille-Feuille Potatoes, Sous Vide, Method #1
Sous vide vacuum processing makes this complex dish much easier than the traditional method.
View recipePoultry
Sous-B-Q: Citrus Glazed Chicken Wings
Entire restaurant chains devote themselves to the classic pub "snack." This recipe brings a Cajun/Asian twist to back yard smoking.
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Sous Vide Green Beans, French Cut, Sans-Vide
Green beans emit soluble gasses during the process of cooking. If not allowed to escape, these gasses can cause the vegetable to discolor.
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Sous Vide: Bechamel (Classic Cream Sauce) with a Simple Application
The classic thickened cream is the most commonly used of Escoffier's mother sauces--everything from macaroni and cheese to Lasagne
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Sous Vide: Classic Velouté Sauce
Veloute is no longer in as widespread use as it was decades ago. Modern chefs have moved away somewhat from starch thickened sauces, …
View recipeVegetables, Fruits and Starches
Sous-B-Q™: Sous Vide Carrots
Grilling or smoking carrots tends to yield a result that is overly charred while still quite raw. Sous vide eliminates this occurrence.
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