LIPAVI - Professional Sous Vide Equipment

Sous-B-Q: Smoked Pork Belly

Smoking fresh pork belly creates a versatile flavor profile quite different than that of the cured product commonly known as "bacon."

Prep: 0:30:00 Cook: 1:00:00 Medium

Bacon is always pork belly, but not all pork belly becomes bacon. This recipe shows how sous vide benefits the uncured version.

Prep: 0:30:00 Cook: 1:00:00 Medium

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

Oregon lamb are quite large compared to those from Australia and New Zealand--one shank is large enough to feed 4...

Prep: 0:30:00 Cook: 1:00:00 Medium

Thin sliced "Flanken" ribs are commonly quick grilled for Korean "Kalbi," but sous vide creates a product that is more moist and tender.

Prep: 0:30:00 Cook: 1:00:00 Medium

Sous vide transforms the texture of a steer's shoulder to that of a high priced steak. It can also preserve the unique "rare" appearance.

Prep: 0:30:00 Cook: 1:00:00 Medium