Pork
Sous-B-Q: Smoked Pork Belly
Smoking fresh pork belly creates a versatile flavor profile quite different than that of the cured product commonly known as "bacon."
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105 recipes · Page 1 of 9
Pork
Sous-B-Q: Pork Belly, Part Two--Double Smoked
Bacon is always pork belly, but not all pork belly becomes bacon. This recipe shows how sous vide benefits the uncured version.
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Brown Stock (Pork)
While beef/veal are the traditional proteins used to make brown stock, pork and even poultry can be utilized with excellent results.
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Stovetop Brown Stock (Vegetarian)
This multi-purpose sauce is commonly made in quality dining establishments. Or at least it used to be.
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Sous Vide: Beef Top Round "London Broil"
Top round is deceptively marketed as being tender if seared quickly and sliced thin on the bias--sous vide processing validates the claim.
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Sous Vide: Chicken Thighs with Red Wine Sauce and Mushrooms
Relegating the unassuming dark meat to the kids' menu while adults eat "gourmet" entrées is a culinary paradox. Thighs have much to offer.
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Buttermilk Fried Chicken Wings
The combined flavors of chicken and buttermilk evoke fond memories. The introduction of sous vide processing makes things easier than ever.
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Sous Vide: Grindhouse Top Sirloin Steak
Judicious sous vide tenderization improves the texture of this cut without sacrificing its rosy appearance of doneness.
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Sous Vide: Seasoning Proteins Effectively
This method facilitates application of a rub/crust/flavoring to sous vide processed proteins.
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Sous Vide: Air-Roasted Chicken Breast (skin-on)
How can something so simple be so good? Sous vide adds an extra layer of safety to fresh chicken while preserving natural moisture.
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Sous Vide: "Air-Fried" Chicken Dark Meat
You don't need an air fryer to achieve air fryer results! More a method than a device, air circulation around an oiled surface …
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Sous Vide: Party (Chicken) Wings, Un-Fried!
Deep frying at home can be daunting, messy and wasteful. This alternative method liberates the enthusiast while satisfying the cravings.
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