Recipes tagged with #84C
31 recipes
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.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Corn on the Cob
Sous vide adds versatility and flexibility to the classic yellow vegetable.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Artichokes
Most people think of sous vide as being best applied to proteins, but starchy vegetables benefit greatly from sous vide processing.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Sodium Free Rub #1A, Tamarind-Ginger
Designed to complement proteins that have already been salted in the sous vide pouch @2 tsp/450 g. Tart and zesty!
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Chicken Stock--2020
As easy as chicken stock is to make by conventional means on the stove, the application of sous vide offers distinct advantages.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Trout, Whole
Traditional "truite" au bleu utilizes live trout, not usually available in the local market. This recipe evokes the original concept.
Prep: 0:30:00
Cook: 1:00:00
Medium