Sous Vide: Pears Poached in Red Wine
Sous vide is not just about proteins and starches. It also lends its precision to poaching apples. and, in this case, pears.
Sous Vide: “Baked” Cinnamon Apple, 2021
Apples are never mentioned in conversations about sous vide. Meat. Poultry. The occasional vegetable. This recipe just might change that!
Sous Vide: Seared Butternut Squash Steak with Pt. Reyes Blue Cheese
Sous vide can be used to create unique and interesting effects with winter squash. Butternut squash is favored for its uniform shape.
Sous Vide: Butternut Squash Diversified
While sous vide's suitability for protein is well established, the process also brings a surprising vibrancy to winter squash.
Sous Vide: Milles Feuille Potatoes, 2020
This whimsical dish mystifies diners, but sous vide reduces it to a series of simple steps.
Sous Vide: Corn on the Cob
Sous vide adds versatility and flexibility to the classic yellow vegetable.
Sous Vide: Artichokes
Most people think of sous vide as being best applied to proteins, but starchy vegetables benefit greatly from sous vide processing.
Sous-Vide: Mille-Feuilles Potatoes, Method #2
Sous vide vacuum processing makes this elaborate preparation much simpler than the traditional method.
Sous Vide Cob Corn: a slightly different approach
This recipe is controversial in that the kernels of corn are intentionally punctured before processing.
Cold Cured Kale, Sous Vide
Sous vide is not only useful as a process involving the application of heat.
Mille-Feuille Potatoes, Sous Vide, Method #1
Sous vide vacuum processing makes this complex dish much easier than the traditional method.
