Vegetables, Fruits and Starches
Mille-Feuille Potatoes, Sous Vide, Method #1
Sous vide vacuum processing makes this complex dish much easier than the traditional method.
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sans vide recipes
40 recipes · Page 3 of 4
Vegetables, Fruits and Starches
Sous Vide Green Beans, French Cut, Sans-Vide
Green beans emit soluble gasses during the process of cooking. If not allowed to escape, these gasses can cause the vegetable to discolor.
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Sous Vide: Bechamel (Classic Cream Sauce) with a Simple Application
The classic thickened cream is the most commonly used of Escoffier's mother sauces--everything from macaroni and cheese to Lasagne
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Sous Vide: Classic Velouté Sauce
Veloute is no longer in as widespread use as it was decades ago. Modern chefs have moved away somewhat from starch thickened sauces, …
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Sous-B-Q™: Sous Vide Carrots
Grilling or smoking carrots tends to yield a result that is overly charred while still quite raw. Sous vide eliminates this occurrence.
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Sous Vide: Beef Brisket Point, Smoked
The tougher the cut, the greater the benefit of sous vide processing. Adding natural smoke to the profile only makes it more appealing!
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Sous Vide Sauces: Beurre Monté/Beurre Blanc
Sous vide products benefit from sauces just like any other! Here is an adaptation of the classic nouvelle contribution to modern cuisine! You …
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Sous Vide Artichokes Saute, Crusty Rub #1, Aioli
An exciting departure for the most popular of edible thistles.
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Sous Vide: Old Fashioned Lamb Stew
Comfort food with a sous vide twist.
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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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Veal Sweetbreads Sous Vide (thymus) with Chestnuts
Approximating the traditional approach, sweetbreads are started in 70 F/21 C and increased to 183 F/84 C.
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Sous Vide Hollandaise Sauce
Making Hollandaise Sauce is almost universally dreaded. The temperature and ingredient balancing requirements make the process daunting, and then comes the vigorous strain …
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