Pork
Sous Vide: Pork Tenderloin Persillé--2020
This economically priced cut combined with a French inspired presentation adds an unexpected WOW factor to the overall experience.
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105 recipes · Page 4 of 9
Lamb
Sous Vide: Australian Rack of Lamb, 2021
Almost all land and air dwelling proteins benefit from sous vide processing. Lamb is no exception.
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Sous Vide: Pork Tenderloin--the Breaded Cutlet--2020
Sous vide processing brings uniform tenderness, consistency, and even a bit of flair to this classic home style dish.
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Sous Vide: Preparing a Whole Pork Loin for Sous Vide Processing--2020
Big box stores offer discounted primal cuts of meat, among them whole pork loins. This article explains how to make the most of …
View recipePoultry
Sous Vide: Turkey Breast, 2020
Cooked turkey is more common in the market than raw. Most people don't know that almost all retail/deli turkey has been processed sous …
View recipeRubs, Seasoning Blends and Crusts
Umami Vice Seasoning--sinfully savory!
This blend fuses aromatic Caribbean spiciness with exotic Asian zest.
View recipeBeef
Sous vide: Rib Eye Steaks for 4 or MORE--Option #1, Immediate Service--2020
Serving sous vide steaks at your next party? Or do you just happen to be in possession of a large piece? Try this!
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Sous vide: Rib Eye Steaks for 4 and MORE--Option #2, Deferred Service--2020
This technique offers the option of serving perfectly cooked steaks at a moment's notice--today, tomorrow, or two weeks from now.
View recipeVegetables, Fruits and Starches
Sous Vide: Milles Feuille Potatoes, 2020
This whimsical dish mystifies diners, but sous vide reduces it to a series of simple steps.
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Sous-B-Q: Beef Strip Loin Roast, "Nerve End"--2020
While derived from an inherently tender primal cut, the New York nerve/vein end is extremely gristly and requires special treatment.
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Sous Vide: Pork Shoulder Cutlets--2021
Sous vide processing streamlines this classic old-fashioned dish by eliminating the necessity of "pounding" the meat to achieve tenderness.
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Sous Vide: Beef Tendon "Chicharrones"--2020
A common ingredient in Asian cuisine, Dim Sum and Vietnamese "Pho," beef tendons are slowly becoming familiar to westerners.
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