Poultry
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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94 recipes · Page 6 of 8
Pork
Sous-B-Q: Smoked Pulled Pork and Then Some
Using sous vide to pre-pasteurize/preserve/tenderize the shoulder simplifies the smoking process.
View recipeBeef
Sous Vide: Beef Cheeks, Braised
Arguably the strongest muscle on a steer/heifer, the cheeks get a lot of work as a result of the constant chewing habits of …
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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.
View recipeLamb
Sous Vide: Stuffed Rack of Oregon Lamb with Phyllo Crust
Lamb from Australia/New Zealand dominates the American retail market, but lamb from Oregon, Colorado and elsewhere is also high in quality.
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Sous Vide: Fatty duck breast, Muffaletta relish
This recipe showcases the versatility of this flavorful and decidedly un-poultry-like poultry.
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Sous Vide: Pork Spare Ribs, Star Anise Rub, Dark Side Butter
Anise, Ginger, Cinnamon, and Tamarind provide identity for this Asian/Tandoori influenced dish. An emulsified tamarind sauce westernizes!
View recipeBeef
Sous Vide Cheeseburgers in the Pellet Grill!
In our first burger recipe installment, we showed how ground beef patties cooked sous vide made perfection easily achievable. Determination of safety becomes …
View recipeVegetables, Fruits and Starches
Sous Vide Cob Corn: a slightly different approach
This recipe is controversial in that the kernels of corn are intentionally punctured before processing.
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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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Sous Vide Pastrami Hash, Saucy Poached Eggs
Shredded homemade pastrami without the overly familiar potato filler fulfills the urge to splurge at breakfast, brunch, or even après ski . Poached …
View recipeVegetables, 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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