Lamb
Sous Vide: Old Fashioned Lamb Stew
Comfort food with a sous vide twist.
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68 recipes · Page 6 of 6
Sauces
Sous Vide Celery Remoulade
Remoulade sauce and its uncle, Tartar sauce are typically served with deep fried fish or shellfish.
View recipePoultry
Sous Vide: Pan-Fried Chicken--Dark Meat
Legs and thighs are unfairly discriminated against in favor of white meat and wings. Sous vide takes advantage of the competitive pricing.
View recipeVegetables, Fruits and Starches
Sous Vide Onion Rings
You wouldn't think that sous vide would benefit something like the classic american diner item--onion rings. Read on!
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Rub #1, Crusty Sous Vide Surface Treatments
Is it a Crust? Is it a Rub? Is it a Breading Mix? Well, yes, yes, and almost! This colorful surface treatment features …
View recipePork
Sous Vide: Stuffed Pork Loin, Cured Golden Beets
Entrées that feature stuffings evoke festive images of both comfort and style. The idea of an "all-in-one" main course has universal appeal.
View recipeBeef
Sous Vide: Preparing a Seasoned Beef Brisket for Sous Vide Processing, Salt Study Part 2: 140 F/60 C.
This model differs from Part One: A higher temperature is used, the fat is not removed, and seasoning is applied in advance.
View recipeVegetables, Fruits and Starches
Sous Vide: Renaissance Beet Salad--2020
This refreshing permutation of the famous raw beef dish invented at Harry's Bar in Venice evokes the splashy colors without the carnage.
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