Recipes tagged with #60C
52 recipes
Sous Vide: Pork Spareribs, JerkiTerrAsian Cool Rub, Scorched Tomatoes, Hinode Rice
This is a utilization of two recipes already posted on this site--Stovetop Espagnole sauce and JerkiTerrAsian Cool Rub.
Prep: 0:30:00
Cook: 1:00:00
Medium
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.
Prep: 0:30:00
Cook: 1:00:00
Medium
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.
Prep: 0:30:00
Cook: 1:00:00
Medium
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!
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous-B-Q™: Pork Spareribs with Ginger Glaze
Synergizing the most popular cut of fresh pork with Asian influences.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: How to process multiple steaks to different degrees of doneness in a single bath
Cooks struggle to cook more than one or two steaks at the same time--much less to different temperatures. Sous vide is here for you!
Prep: 0:30:00
Cook: 1:00:00
Medium