Recipes tagged with #lipavi
195 recipes
Sous Vide: Beef Brisket in Four Parts--Part 3: Smoked Flat/Point Hybrid--2020
As the brisket proceeds from the the "flat" towards the "point," we see the muscle group's characteristics slowly change.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Beef Brisket in Four Parts--Part 2: the Point End--2020
This recipe highlights the uniquely textured "front end" of the brisket, which is actually two muscles separated by a thick layer of fat.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Beef Brisket in Four Parts--Part 1: Sous-B-Q Flat Tip, 2020
This recipe focuses specifically on the section of the brisket that is highest in collagen and lowest in moisture.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Pan Seared Breast of Magret Duck (Moulard)--2020
Fat duck breasts are finally appearing in American restaurants. Most people are still unfamiliar and surprised to see pink flesh.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Buttermilk Fried Chicken Breast Strips--2021
Chicken breasts benefit greatly from sous vide pasteurization/preservation, making them easily adapted to numerous applications.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous-B-Q: Center Cut Pork Loin Roast--2021
This cut benefits greatly from the moisture preserving characteristics of sous vide processing.
Prep: 0:30:00
Cook: 1:00:00
Medium