Pork
Sous-B-Q™: Pork Spareribs with Ginger Glaze
Synergizing the most popular cut of fresh pork with Asian influences.
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166 recipes · Page 13 of 14
Vegetables, Fruits and Starches
Sous Vide Quinoa Burger with Walnuts and Ginger
A sous vide treatment of the popular animal protein substitute. Not only does this version provide complete protein, it's texture closely resembles that …
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Herb Crusted Pork Chop, Potato Fritters
Traditional and modern elements are brought together to form a vibrant but comforting dish.
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Concentrated Pear Butter (Membrillo)
If you’ve ever made applesauce…this is not at all like it. t starts out like it, but the process is continued to the …
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Pommes Galettes/Pommes Maxim (Wafer Potatoes)
I love making dishes like this--because I don't have to. Making a few is fun. Making hundreds for a banquet is a different …
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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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Sous Vide: How to process multiple steaks to different degrees of doneness in a single bath
Cooks struggle to cook more than one or two steaks at the same time--much less to different temperatures. Sous vide is here for …
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Sous Vide: Pan-Fried Chicken--Dark Meat
Legs and thighs are unfairly discriminated against in favor of white meat and wings. Sous vide takes advantage of the competitive pricing.
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Sous Vide: Prime Rib au Jus
This is one of the most popular dishes in American restaurants.
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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 …
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Sous Vide Hollandaise Sauce
Making Hollandaise Sauce is almost universally dreaded. The temperature and ingredient balancing requirements make the process daunting, and then comes the vigorous strain …
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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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