Beef
Sous Vide: Utilizing Beef Tenderloin--2020
Big box stores proved that people will butcher their own meat in order to take advantage of reduced pricing. Here's a way to …
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72 recipes · Page 3 of 6
Pork
Sous-B-Q: Dry Rub Pork Spare Ribs
Pork spare ribs have become one of the most popular synergies of sous vide processing and traditional rustic culinary styles.
View recipeRubs, Seasoning Blends and Crusts
Sous Vide: Post Process Crusts: The Umami Trifecta
The synergy of Japanese seaweed (Nori), Miso Base (Hondashi) and Shiitake mushrooms create an umami rich flavor sensation!
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Sous Vide: Octopus, Mediterranean Style
This recipe couples octopus with a Mediterranean style relish. We provide two adaptations, one with angel hair pasta and one as a canapé.
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Sous-B-Q: Yankee Style BBQ Pork Spare Ribs (Indoor or Outdoor)
Pitmasters are usually skeptical about synergizing sous vide with "low and slow" smoking models. Let the results tell the story.
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Sous Vide: The Well Trimmed Beef Brisket, 2020
As sous vide's popularity grows, so does the number of traditional items that benefit from the technology.
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Sous Vide: Beef Tri-Tip as a Steak
Designed with simplicity in mind, this recipe can be useful to even the most experienced sous vide practitioners.
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Sous-B-Q: Beef Top Sirloin Center Cut Roast
London Broil" never had it so good! Sous vide processing makes this otherwise "chewy" cut perfect for this popular application.
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Sous Vide: Beef Pot Roast
The tougher the cut, the more eagerly we apply sous vide. Enter Beef Eye of Round--lean, devoid of marble and cost-effective.
View recipeLamb
Sous Vide: Oregon Rack of Lamb 2020
Oregon lamb is highly regarded for its quality and larger than the more common varieties imported from New Zealand and Australia.
View recipeRubs, Seasoning Blends and Crusts
Sous Vide: Sodium Free Rub #1A, Tamarind-Ginger
Designed to complement proteins that have already been salted in the sous vide pouch @2 tsp/450 g. Tart and zesty!
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Sous Vide: Preparing a Whole Beef Brisket for Sous Vide Processing at 129 F/54 C.
No longer do we need to "cook it to death" when we embark on our journey to Beef Brisketville. Sous vide renders this …
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