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.
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
recipe recipes
140 recipes · Page 9 of 12
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 …
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 recipePoultry
Sous Vide: Brick chicken "al mattone"
There is no actual need to Italianize this dish…the name “Brick Chicken†has its own alliterative cachet.
View recipeSauces
Utilizing Beef Trim to Make Brown Sauces
Anyone who has purchased a sub-primal cut of beef wonders what to do with all that scrap. Here is how restaurant chefs make …
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 recipePoultry
Sous Vide: Fatty duck breast, Muffaletta relish
This recipe showcases the versatility of this flavorful and decidedly un-poultry-like poultry.
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 recipeBeef
Sous Vide: Beef Skirt Steak, Bacon, Dark Side BBQ Sauce
Calling this specialty cut a "steak" presumes extremely thin slicing to overcome the inherent toughness. Fortunately, sous vide is able to meet the …
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 recipe