Beef
Sous Vide: Advance Seared Beef Short Ribs
Pre-searing renders a small amount of surface fat and flavors the juices, which can then be used to create a lacquer for the …
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Norm King recipes
124 recipes · Page 6 of 11
Beef
Sous Vide: Utilizing Beef Tenderloin--2020
Big box stores proved that people will butcher their own meat in order to take advantage of reduced pricing. Here's a way to …
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Sous Vide: Indoor BBQ Short Ribs.
I'm not sure if short ribs popularized sous vide or sous vide popularized short ribs. Does it matter?
View recipePork
Sous-B-Q: Dry Rub Pork Spare Ribs
Pork spare ribs have become one of the most popular synergies of sous vide processing and traditional rustic culinary styles.
View recipeSeafood and Fish
Sous Vide: Pacific Halibut
Fin and flat fish are sous vide processed less frequently than other proteins. Even so, sous vide processing of fish has benefits.
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Sous Vide: Bone-in Rib Eye Steak
The decline in popularity of steak has been predicted and even asserted in recent years. This offering belies all the trends.
View recipeRubs, Seasoning Blends and Crusts
Sous Vide: Post Process Crusts: The Umami Trifecta
The synergy of Japanese seaweed (Nori), Miso Base (Hondashi) and Shiitake mushrooms create an umami rich flavor sensation!
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Sous Vide: Dashi-Nori Seared Pork Belly
Bacon is called "bacon" to insulate us from the squeamishness caused by the term "pork belly." Anatomically, the two items are identical!
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Sous Vide: Sodium Free Rub #2A, East Meats East
This unique blend of aromas marries elements of Indian Garam Masala with the umami rich flavor profiles common to Japan and China.
View recipePoultry
Sous Vide: Stuffed Chicken Thighs
Stuffed entrees are festive and visually appealing, but tend to be labor intensive. Vacuum processing can be used to ease the burden.
View recipeRubs, Seasoning Blends and Crusts
Sous Vide: Post Process Seasonings and Rubs: Lipavi Rub #2--"The Night Tripper"
A custom assortment of complementary/contrasting aromas adds flavor and eye appeal to your perfectly cooked sous vide proteins.
View recipePoultry
Sous-B-Q: Chicken Breasts "Noridashitaki"
The combination of sous vide technology and outdoor smoking makes the most of each method's many benefits.
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