Recipes tagged with #129F
40 recipes
Sous Vide: Pan Seared Breast of Magret Duck (Moulard)--2020
Fat duck breasts are finally appearing in American restaurants. Most people are still unfamiliar and surprised to see pink flesh.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Almond Crusted Rack of Venison--2020
Venison offers sizing similar to lamb, but is leaner and lower in cholesterol.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Australian Rack of Lamb, 2021
Almost all land and air dwelling proteins benefit from sous vide processing. Lamb is no exception.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Preparing a Whole Pork Loin for Sous Vide Processing--2020
Big box stores offer discounted primal cuts of meat, among them whole pork loins. This article explains how to make the most of the savings.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous vide: Rib Eye Steaks for 4 or MORE--Option #1, Immediate Service--2020
Serving sous vide steaks at your next party? Or do you just happen to be in possession of a large piece? Try this!
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous vide: Rib Eye Steaks for 4 and MORE--Option #2, Deferred Service--2020
This technique offers the option of serving perfectly cooked steaks at a moment's notice--today, tomorrow, or two weeks from now.
Prep: 0:30:00
Cook: 1:00:00
Medium