Concentrated Pear Butter (Membrillo)
If you’ve ever made applesauce…this is not at all like it. t starts out like it, but the process is continued to the "spreadable" stage.
Sous Vide: Hollandaise/Bearnaise Sauce
Sous vide was not the only twentieth century labor saving technology. Stick blenders have replaced elbow grease with the push of a button.
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!
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.
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 with meats, vegetables, and even pasta dishes.
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 simplicity.
Sous Vide: Sous Jus Applications
It wasn’t so long ago that we just discarded the juices left in the bag after sous vide processing. Not any more!