Beef
Sous Vide: Chateaubriand--Carved Beef Tenderloin
Big box stores have been offering whole beef tenderloins for a while. This saves money and gives the enthusiast options for sizing.
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sans vide recipes
40 recipes · Page 2 of 4
Lamb
Sous Vide: Boneless Leg of Australian Lamb, 2021
Leg of lamb benefits especially just as well from sous vide processing as your favorite roast or steak.
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Sous Vide: Chicken Fricassée
Fricassée" is frequently taken to mean that the chicken itself is not browned at all. Fortunately, this is not accurate.
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Sous Vide: Coq au Vin 2021
This iconic dish is one of the most familiar examples of French country cuisine.
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Sous Vide: Bone-in Chicken, Indexed
The benefits of pasteurization, preservation, and moisture retention combine to remove the inconvenience and risk of this popular poultry .
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Sous-B-Q: Flat Iron London Broil, Long Branch Potatoes 2021
Flat iron steak is "tender," at least compared to the hard working muscles surrounding it. Sous vide bridges the gap.
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Sous Vide: Buttermilk Fried Chicken--2020
Never again will your home made fried chicken be pink on the bone. Never again will the white meat be dry.
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Sous-B-Q: Smoked Pulled Pork and Then Some
Using sous vide to pre-pasteurize/preserve/tenderize the shoulder simplifies the smoking process.
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Sous Vide: Beef Cheeks, Braised
Arguably the strongest muscle on a steer/heifer, the cheeks get a lot of work as a result of the constant chewing habits of …
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Sous Vide: Brick chicken "al mattone"
There is no actual need to Italianize this dish…the name “Brick Chicken†has its own alliterative cachet.
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Sous Vide: Stall-proofed Smoked Beef Brisket; No Texas Crutch Required
During the smoking process, beef briskets' internal temperature can stall at approximately 150 F. Can sous vide replace the Texas Crutch?
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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.
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