Poultry
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 .
View recipe
Skip to recipes
Good food.
THE LIPAVI KITCHEN
Good food.
Made with precision.
Discover a new favourite. Explore sous vide recipes,
techniques and ideas for whatever’s on the menu.
A little inspiration.
A lot of possibility.
YOUR SELECTION
racks recipes
142 recipes · Page 9 of 12
Beef
Sous Vide: Pot-Au-Feu with Beef Shanks, Root Vegetables, Sofrito Broth
Shanks are tough, hard working muscles--sous vide processing makes tenderization predictable and measurable, insuring successful results.
View recipePork
Sous Vide: Pan Seared Pork Chops
For the home cook, timing is frequently an obstacle. This recipe shows how sous vide can help you to avoid last minute scurrying.
View recipePoultry
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.
View recipeBeef
Sous-B-Q: Smoked Beef Top Round, Shredded
This recipe specifies beef "top round." With minor adjustments, it can be applied to any "tough" cut like brisket, bottom round, chuck, etc.
View recipePoultry
Sous-B-Q™: Smoked Half Chickens
This simple preparation demonstrates the superiority and versatility of vacuum processed chicken. Smoking will enhance the experience.
View recipePork
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 Tri-Tip en Croute--the Anti-Wellington
Sous vide gives smoker-challenged enthusiasts an alternative to waiting for invitation to the neighbors' back yard event.
View recipeBeef
Sous Vide: Stall-proofed Smoked Beef Brisket; No Texas Crutch Required
During the smoking process, beef briskets' internal temperature can stall at approximately 150 F. Can sous vide replace the Texas Crutch?
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.
View recipePork
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 recipePork
Sous Vide: Boar spare ribs, spaetzle, celery gratin, tamarind butter
Feral pigs are smaller and leaner than domesticated ones. Even so, we process using the same time/temperature formula we use for pork.
View recipe