LIPAVI - Professional Sous Vide Equipment

Sous Vide: Beef Brisket in Four Parts--Part 2: the Point End--2020

This recipe highlights the uniquely textured "front end" of the brisket, which is actually two muscles separated by a thick layer of fat.

Prep: 0:30:00 Cook: 1:00:00 Medium

This recipe focuses specifically on the section of the brisket that is highest in collagen and lowest in moisture.

Prep: 0:30:00 Cook: 1:00:00 Medium

Sous vide facilitates uniform tenderization of this extremely lean, tough cut from the largest member of the deer family.

Prep: 0:30:00 Cook: 1:00:00 Medium

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

Cooked turkey is more common in the market than raw. Most people don't know that almost all retail/deli turkey has been processed sous vide.

Prep: 0:30:00 Cook: 1:00:00 Medium

Less familiar than the neighboring filet mignon and leaner than the popular rib eye steak, market forces make the strip loin a bargain.

Prep: 0:30:00 Cook: 1:00:00 Medium