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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vacuum recipes
170 recipes · Page 14 of 15
Beef
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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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 Crème Brûlée
Crème brûlée is typically cooked in the oven or on the stove top. Sous vide streamlines the process.
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Sous Vide: Stuffed Pork Loin, Cured Golden Beets
Entrées that feature stuffings evoke festive images of both comfort and style. The idea of an "all-in-one" main course has universal appeal.
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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.
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Sous Vide: Sous Jus Applications
It wasn’t so long ago that we just discarded the juices left in the bag after sous vide processing. Not any more!
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Sous Vide: Beef Brisket Rillettes
While shredded beef is a common ingredient in "Tex-Mex" cuisine, most ethnic repertoires include it in one form or another--even the French!
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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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