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Shanks are tough, hard working muscles--sous vide processing makes tenderization predictable and measurable, insuring successful results.
For the home cook, timing is frequently an obstacle. This recipe shows how sous vide can help you to avoid last minute scurrying.
Sous vide pasteurization eliminates the risks associated with under-cooked poultry while maximizing moisture retention and overall quality.
This variation of a classic breaded veal cutlet was always plagued by the risk of toughness. Sous vide tenderization eliminates the threat.
Flat iron steak is "tender," at least compared to the hard working muscles surrounding it. Sous vide bridges the gap.
This recipe specifies beef "top round." With minor adjustments, it can be applied to any "tough" cut like brisket, bottom round, chuck, etc.