Recipes tagged with #140F
54 recipes
Sous Vide/Sous-B-Q: What Every Pork Rib Lover Should Know
Sous vide serves to tenderize/preserve proteins before finalization and service--this opens up a host of creative possibilities.
Sous Vide Pastrami Hash, Saucy Poached Eggs
Shredded homemade pastrami without the overly familiar potato filler fulfills the urge to splurge at breakfast, brunch, or even après ski . Poached eggs are a necessity, and the addition of a special Hollandaise-like sauce complements the overall smoky spiciness.
Black Pepper Cured Magret Breast, Sous Vide/Sous-B-Q™, Part II/Gardemanger
Some of us remember the jello molds that our mothers made when we were children in the 50's. This is an updated version.
Smoky Studded Meatloaf with White Wine Espagnole Sauce and Roasted Corn
The combination of the rich depth of the meat loaf's flavor with corn and white wine belies the simplicity of the ingredients and procedure.
Sous Vide: Beef Brisket Point, Smoked
The tougher the cut, the greater the benefit of sous vide processing. Adding natural smoke to the profile only makes it more appealing!
Sous Vide: Beef Short Ribs, Variations: 2020
This hard working muscle was reluctant to render tender before sous vide. What was once a labor intensive effort now requires only patience.