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Almost ANYTHING can top a pizza. Cuochi di pizza are reluctant to put Canadian bacon and pineapple on the iconic Neopolitan staple, but global chefs insist on spinning creative webs with round flatbread. Tomato sauce itself is occasionally shoved aside to make room for creamy and other sauces.
Sous vide need not be limited to the preparation of proteins. Many vegetables and starches benefit from the methodology.
You wouldn't think that sous vide would benefit something like the classic american diner item--onion rings. Read on!
This sweet dressing is terrific with fruit salads raw vegetables.
Watermelon, cantaloupe, strawberries and other soft fruits create interesting results when vacuumed--but not cooked!
Crème brûlée is typically cooked in the oven or on the stove top. Sous vide streamlines the process.