Recipes tagged with #sous vide
200 recipes
Sous Vide: Bone-in Chicken, Indexed
The benefits of pasteurization, preservation, and moisture retention combine to remove the inconvenience and risk of this popular poultry .
Sous Vide: Pot-Au-Feu with Beef Shanks, Root Vegetables, Sofrito Broth
Shanks are tough, hard working muscles--sous vide processing makes tenderization predictable and measurable, insuring successful results.
Sous Vide: Skinless Boneless Chicken Breast, Lemon Seared
Sous vide pasteurization eliminates the risks associated with under-cooked poultry while maximizing moisture retention and overall quality.
Sous Vide: Chuck Eye Chicken Fried Steak
This variation of a classic breaded veal cutlet was always plagued by the risk of toughness. Sous vide tenderization eliminates the threat.
Sous-B-Q: Flat Iron London Broil, Long Branch Potatoes 2021
Flat iron steak is "tender," at least compared to the hard working muscles surrounding it. Sous vide bridges the gap.
Sous-B-Q: Smoked Beef Top Round, Shredded
This recipe specifies beef "top round." With minor adjustments, it can be applied to any "tough" cut like brisket, bottom round, chuck, etc.