Recipes tagged with #60C
52 recipes
Sous Vide: Australian Rack of Lamb, 2021
Almost all land and air dwelling proteins benefit from sous vide processing. Lamb is no exception.
Sous Vide: Turkey Breast, 2020
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.
Sous Vide: Pork Shoulder Cutlets--2021
Sous vide processing streamlines this classic old-fashioned dish by eliminating the necessity of "pounding" the meat to achieve tenderness.
Sous Vide: Prime Rib Bones (dem bones, back bones, beef bones, etc.)--2020
Beef ribs are becoming a more popular application of sous vide processing, with minimized shrinkage and unique results.
The Three Brisketeers: Sous Vide+Hot Smoke=The Sous-B-Q™ Solution
This comparison study shows three ways to prepare a whole beef brisket by synergizing sous vide processing with "low and slow" smoking.
Sous Vide: Breast of Chicken Parmesan (alla Parmigiana)
The debatable origin of this popular dish falls by the wayside as sous vide makes the perfection of its preparation simple.