Vegetables, Fruits and Starches
Sous Vide Crème Brûlée
Crème brûlée is typically cooked in the oven or on the stove top. Sous vide streamlines the process.
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THE LIPAVI KITCHEN
method recipes
179 sous vide recipes tagged “method”, with ingredients and step-by-step methods from the LIPAVI kitchen.
A little inspiration.
A lot of possibility.
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method recipes
179 recipes · Page 15 of 15
Sauces
Sous Vide/Sous-B-Q™ Vegetable Marinade
While adding flavorings in the sous vide bag accomplishes little or nothing, surface treatments and rubs can contribute greatly to results.
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Sous Vide Rub #2, Vietnamese Fusion
a savory mix of dry ingredients that fuses Asian and Mediterranean flavor profiles. This unlikely but amazingly simple seasoning mix goes equally well …
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Rub #1, Crusty Sous Vide Surface Treatments
Is it a Crust? Is it a Rub? Is it a Breading Mix? Well, yes, yes, and almost! This colorful surface treatment features …
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Sous Vide: Stuffed Pork Loin, Cured Golden Beets
Entrées that feature stuffings evoke festive images of both comfort and style. The idea of an "all-in-one" main course has universal appeal.
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Sous Vide: Stuffed Pork Loin Paillard
The French word "paillard" has a literal meaning unrelated to the dish. The dish itself was coined after a 19th century restaurateur.
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Sous Vide: Beef Brisket Rillettes
While shredded beef is a common ingredient in "Tex-Mex" cuisine, most ethnic repertoires include it in one form or another--even the French!
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Sous Vide: Preparing a Seasoned Beef Brisket for Sous Vide Processing, Salt Study Part 2: 140 F/60 C.
This model differs from Part One: A higher temperature is used, the fat is not removed, and seasoning is applied in advance.
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Sous Vide, 2021: Herb Crusted Short Ribs, Roasted Vegetables
This recipe has a cross-regional feel--thyme, rosemary and sage identify with a multitude of cultures but co-exist peacefully.
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"Roasting" Peppers
If you are here, it is most likely because you are interested in finding a better or at least easier way to peel …
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Sous Vide: Renaissance Beet Salad--2020
This refreshing permutation of the famous raw beef dish invented at Harry's Bar in Venice evokes the splashy colors without the carnage.
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