Pork
Sous-B-Q: Smoked Pork Belly
Smoking fresh pork belly creates a versatile flavor profile quite different than that of the cured product commonly known as "bacon."
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65 recipes · Page 1 of 6
Poultry
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.
View recipeBeef
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: Beef Marrow Bones, 2020
Whether people-watching on the Champs-Élysées or just enjoying a little time in front of the fireplace, this potent snack is unique!
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Sous Vide: Pan Seared Breast of Magret Duck (Moulard)--2020
Fat duck breasts are finally appearing in American restaurants. Most people are still unfamiliar and surprised to see pink flesh.
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Sous Vide: Australian Rack of Lamb, 2021
Almost all land and air dwelling proteins benefit from sous vide processing. Lamb is no exception.
View recipeRubs, Seasoning Blends and Crusts
Umami Vice Seasoning--sinfully savory!
This blend fuses aromatic Caribbean spiciness with exotic Asian zest.
View recipeVegetables, Fruits and Starches
Sous Vide: Milles Feuille Potatoes, 2020
This whimsical dish mystifies diners, but sous vide reduces it to a series of simple steps.
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Sous-B-Q: Beef Strip Loin Roast, "Nerve End"--2020
While derived from an inherently tender primal cut, the New York nerve/vein end is extremely gristly and requires special treatment.
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Sous Vide: Beef Tendon "Chicharrones"--2020
A common ingredient in Asian cuisine, Dim Sum and Vietnamese "Pho," beef tendons are slowly becoming familiar to westerners.
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Sous Vide: Prime Rib Bones (dem bones, back bones, beef bones, etc.)--2020
Beef ribs are becoming a more popular application of sous vide processing, with minimized shrinkage and unique results.
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