Recipes tagged with #53C
30 recipes
Sous Vide: Grindhouse Top Sirloin Steak
Judicious sous vide tenderization improves the texture of this cut without sacrificing its rosy appearance of doneness.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: STEAKS: Choosing, Preparing, Seasoning and Searing
Since filets, rib eyes and New York strips are inherently tender, sous vide preparation of these cuts is prompt and almost effortless.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Double Cut Rib Eye Steak, Butterflied --2020
This novel presentation of the popular steak is festive yet simple.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Pasteurized Steak Tartare--2020
Sous vide pasteurization adds a reassuring layer of safety to this exotic dish whose popularity dates back to the 19th century.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous-B-Q: Center Cut Pork Loin Roast--2021
This cut benefits greatly from the moisture preserving characteristics of sous vide processing.
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