Vegetables, Fruits and Starches
Sous Vide: Corn on the Cob
Sous vide adds versatility and flexibility to the classic yellow vegetable.
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8 recipes
Beef
Sous Vide: Pasteurized Beef Carpaccio
Carpaccio is a raw beef dish named after an Italian artist enamored of vivid red shadings. Sous vide pasteurization adds a layer of …
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Sous Vide: Chateaubriand--Carved Beef Tenderloin
Big box stores have been offering whole beef tenderloins for a while. This saves money and gives the enthusiast options for sizing.
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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.
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Sous Vide Cob Corn: a slightly different approach
This recipe is controversial in that the kernels of corn are intentionally punctured before processing.
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Sous Vide: Bechamel (Classic Cream Sauce) with a Simple Application
The classic thickened cream is the most commonly used of Escoffier's mother sauces--everything from macaroni and cheese to Lasagne
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Concentrated Pear Butter (Membrillo)
If you’ve ever made applesauce…this is not at all like it. t starts out like it, but the process is continued to the …
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Sous Vide: Mashed Potatoes, Sous Vide Chicken Stock
Sous vide need not be limited to the preparation of proteins. Many vegetables and starches benefit from the methodology.
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