Recipes tagged with #method
179 recipes
Potatosotto, Sous Vide
I saw this dish on a menu description years ago, and it was intriguing--until I saw how they actually made it, and how it came out. I don't know how they got the idea of calling it potato risotto, because it was really just diced potatoes boiled in cream until they fell apart. This is a classic case of contrivance outweighing accurate descriptions.
Sous Vide Hollandaise Sauce
Making Hollandaise Sauce is almost universally dreaded. The temperature and ingredient balancing requirements make the process daunting, and then comes the vigorous strain of whipping furiously so as to create the necessary emulsion. Sous vide can relieve a lot of the anxiety incumbent in this classic sauce, giving us more time to enjoy it!
Cured Magret Breast, Sous Vide/Sous-B-Q™, Smokehouse Pizza
Almost ANYTHING can top a pizza. Cuochi di pizza are reluctant to put Canadian bacon and pineapple on the iconic Neopolitan staple, but global chefs insist on spinning creative webs with round flatbread. Tomato sauce itself is occasionally shoved aside to make room for creamy and other sauces.
Sous Vide: Mashed Potatoes, Sous Vide Chicken Stock
Sous vide need not be limited to the preparation of proteins. Many vegetables and starches benefit from the methodology.
Sous Vide Onion Rings
You wouldn't think that sous vide would benefit something like the classic american diner item--onion rings. Read on!
Sous Vide Watermelon/Strawberries
Watermelon, cantaloupe, strawberries and other soft fruits create interesting results when vacuumed--but not cooked!