LIPAVI - Professional Sous Vide Equipment

Sous Vide: Duck Leg Confit

Modernizing this rustic French culinary workhorse is bound to raise purists' eyebrows. Order is usually restored once results are compared.

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

Sirloin tip is marketed as beef knuckle, ball tip, round tip, and even "London Broil" on occasion. It is inexpensive, lean, and tough.

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

Among the hardest working muscles on a steer/heifer, this collagen laden cut is no match for the tenderizing capabilities of sous vide.

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

Sous vide can be used to create unique and interesting effects with winter squash. Butternut squash is favored for its uniform shape.

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