Beef
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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68 recipes · Page 4 of 6
Vegetables, Fruits and Starches
Sous-Vide: Mille-Feuilles Potatoes, Method #2
Sous vide vacuum processing makes this elaborate preparation much simpler than the traditional method.
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Sous Vide: Smokey Roast Chicken
Sous vide racks help us keep our processing containers organized and efficient, but these racks are oven/smoker proof as well!
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Sous Vide: Spicy Crispy Wings!
Avoiding the disappointing extremes between dried out meat and not quite done at the bone is made easy by sous vide processing.
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Sous Vide: Coq au Vin 2021
This iconic dish is one of the most familiar examples of French country cuisine.
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Sous Vide: Bone-in Chicken, Indexed
The benefits of pasteurization, preservation, and moisture retention combine to remove the inconvenience and risk of this popular poultry .
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Sous Vide: Skinless Boneless Chicken Breast, Lemon Seared
Sous vide pasteurization eliminates the risks associated with under-cooked poultry while maximizing moisture retention and overall quality.
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Sous Vide: Chuck Eye Chicken Fried Steak
This variation of a classic breaded veal cutlet was always plagued by the risk of toughness. Sous vide tenderization eliminates the threat.
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Sous-B-Q: Flat Iron London Broil, Long Branch Potatoes 2021
Flat iron steak is "tender," at least compared to the hard working muscles surrounding it. Sous vide bridges the gap.
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Sous Vide: Buttermilk Fried Chicken--2020
Never again will your home made fried chicken be pink on the bone. Never again will the white meat be dry.
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Sous Vide: Chicken Legs and Thighs al Mattone
Also called "Brick Chicken," al Mattone is an internationally popular country style dish.
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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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