Poultry
Sous Vide: Skillet Chicken with Tomatoes, Olives, Mushrooms and Saffron
This Mediterranean influenced dish utilizes ingredients characteristic of the region--garlic, anchovies and saffron among them.
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55 recipes · Page 3 of 5
Chicken
Sous Vide: Ketogenic Fried Chicken, Grilled Romaine
This dietary model is oil friendly/carbo hostile. That does not mean that deep fried food MUST be "greasy" to comply with the philosophy.
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Sous Vide: Beef Tenderloin Roast; How To Coordinate Multiple Sous Vide Projects
An alternative to processing individual steaks; we also explain how to utilize multiple temperatures in a single sous vide project.
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Sous Vide: Filet Mignon, Mille-Feuille Potatoes
This steak is usually the most favored in restaurants . The application of sous vide creates amazing, restaurant eclipsing results!
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Sous Vide: Double Cut Lamb Chops 2020
Lamb chops are another testimony to the beauty of simplicity. Festive and novel, a little style goes a long way.
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Sous Vide: Beef Flank Steak, Alternatives
We know that sous vide can tenderize even the toughest of cuts. We no longer need special equipment just to carve some meat.
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Sous Vide: Beef Brisket Flautas, 7 Layer Terrine
Sous vide guarantees us a consistent texture suitable for making numerous Tex-Mex dishes with shredded meat--this one especially so.
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Sous Vide Short Ribs with Pumpkin Seed Romesco, Fennel Bulb and Saffron Rice
This recipe features ingredients characteristic of the Iberian peninsula. Fennel and saffron unite, creating a classic marriage of flavors
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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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Utilizing Beef Trim to Make Brown Sauces
Anyone who has purchased a sub-primal cut of beef wonders what to do with all that scrap. Here is how restaurant chefs make …
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Sous Vide Skirt Steak (bavette d'aloyau), 3 Applications
This is beef "inside" skirt. It is also called "Bavette," but even the French have more than one steak called "Bavette."
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