From the kitchen
Sous Vide: Beef Top Round "London Broil"
Top round is deceptively marketed as being tender if seared quickly and sliced thin on the bias--sous vide processing validates the claim.
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Anova recipes
115 recipes · Page 1 of 10
Brown Sauces
Sous Vide: Chicken Thighs with Red Wine Sauce and Mushrooms
Relegating the unassuming dark meat to the kids' menu while adults eat "gourmet" entrées is a culinary paradox. Thighs have much to offer.
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Sous Vide: Grindhouse Top Sirloin Steak
Judicious sous vide tenderization improves the texture of this cut without sacrificing its rosy appearance of doneness.
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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.
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Sous Vide: Air-Roasted Chicken Breast (skin-on)
How can something so simple be so good? Sous vide adds an extra layer of safety to fresh chicken while preserving natural moisture.
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Sous Vide: "Air-Fried" Chicken Dark Meat
You don't need an air fryer to achieve air fryer results! More a method than a device, air circulation around an oiled surface …
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Sous Vide: Party (Chicken) Wings, Un-Fried!
Deep frying at home can be daunting, messy and wasteful. This alternative method liberates the enthusiast while satisfying the cravings.
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Sous Vide: STEAKS: Choosing, Preparing, Seasoning and Searing
Since filets, rib eyes and New York strips are inherently tender, sous vide preparation of these cuts is prompt and almost effortless.
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Sous Vide: Oregon Lamb Shanks, 2021
Oregon lamb are quite large compared to those from Australia and New Zealand--one shank is large enough to feed 4...
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Sous Vide: Beef Short Ribs, Flanken Cut
Thin sliced "Flanken" ribs are commonly quick grilled for Korean "Kalbi," but sous vide creates a product that is more moist and tender.
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Sous Vide: The Beef Chuck Roast Makeover 2021
Sous vide transforms the texture of a steer's shoulder to that of a high priced steak. It can also preserve the unique "rare" …
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Sous Vide: Beef Chuck Roast, Natural Pan Sauce 2021 and Forever After
Among the hardest working muscles on a steer/heifer, this collagen laden cut is no match for the tenderizing capabilities of sous vide.
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