Poultry
Black Pepper Cured Magret Breast, Sous Vide/Sous-B-Q™, Part II/Gardemanger
Some of us remember the jello molds that our mothers made when we were children in the 50's. This is an updated version.
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166 recipes · Page 12 of 14
Beef
Sous Vide: Marrow Studded Smoked Meat Loaf, the Supermodel
While traditional meat loaf is made even more enjoyable as a result of sous vide processing, this dish can be further upgraded to …
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Sous Vide: Beef Brisket Point, Smoked
The tougher the cut, the greater the benefit of sous vide processing. Adding natural smoke to the profile only makes it more appealing!
View recipeVegetables, Fruits and Starches
Sous-B-Q™: Corn on the Cob with the Lipavi Rack/Jo-Joes
Sous vide processing in advance of the smoking process precludes the necessity to wrap the corn in foil. Jo-jo potatoes are an added …
View recipeBarbecue/Sous-B-Q
Sous-B-Q™: Tomatoes and Onions
The fusion of sous vide methodology and precisely temperature controlled natural smoke applied to common vegetables creates a uniquely hearty and satisfying salad.
View recipeVegetables, Fruits and Starches
Sous Vide White Beans; Ragout with Bacon and Celery
This is an example of the benefits of sous vide in unlikely applications. Sous vide processing prevents structural damage to the beans.
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Shredded Cabbage Salad with Sous Vide Carrot Ribbons
This salad stands on its own as a delicious and refreshing variation of the familiar Thai slaw without the heat.
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Sous Vide: Herb Crusted Rib Eye with Grilled White Asparagus and Compressed Tomatoes
The delicate white asparagus and the mild sweetness of the tomatoes allow the herbs to step to the front of the flavor profile.
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Sous Vide: Chicken Demi-Glace
you don't have to go to culinary academy to execute a restaurant style sauce.
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Sous Vide Sauces: Beurre Monté/Beurre Blanc
Sous vide products benefit from sauces just like any other! Here is an adaptation of the classic nouvelle contribution to modern cuisine! You …
View recipeVegetables, Fruits and Starches
Sous Vide Artichokes Saute, Crusty Rub #1, Aioli
An exciting departure for the most popular of edible thistles.
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Sous Vide: Beef Short Ribs, Variations: 2020
This hard working muscle was reluctant to render tender before sous vide. What was once a labor intensive effort now requires only patience.
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