Beef
Sous Vide: How to process multiple steaks to different degrees of doneness in a single bath
Cooks struggle to cook more than one or two steaks at the same time--much less to different temperatures. Sous vide is here for …
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229 recipes · Page 18 of 20
From the kitchen
Veal Sweetbreads Sous Vide (thymus) with Chestnuts
Approximating the traditional approach, sweetbreads are started in 70 F/21 C and increased to 183 F/84 C.
View recipePoultry
Sous Vide: Pan-Fried Chicken--Dark Meat
Legs and thighs are unfairly discriminated against in favor of white meat and wings. Sous vide takes advantage of the competitive pricing.
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Sous Vide: Prime Rib au Jus
This is one of the most popular dishes in American restaurants.
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Potatosotto, Sous Vide
I saw this dish on a menu description years ago, and it was intriguing--until I saw how they actually made it, and how …
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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 …
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Cured Magret Breast, Sous Vide/Sous-B-Q™, Smokehouse Pizza
Almost ANYTHING can top a pizza. Cuochi di pizza are reluctant to put Canadian bacon and pineapple on the iconic Neopolitan staple, but …
View recipeVegetables, Fruits and Starches
Sous Vide: Mashed Potatoes, Sous Vide Chicken Stock
Sous vide need not be limited to the preparation of proteins. Many vegetables and starches benefit from the methodology.
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Sous Vide Onion Rings
You wouldn't think that sous vide would benefit something like the classic american diner item--onion rings. Read on!
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Sweet Onion Mustard
This sweet dressing is terrific with fruit salads raw vegetables.
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Sous Vide Watermelon/Strawberries
Watermelon, cantaloupe, strawberries and other soft fruits create interesting results when vacuumed--but not cooked!
View recipeVegetables, Fruits and Starches
Sous Vide Crème Brûlée
Crème brûlée is typically cooked in the oven or on the stove top. Sous vide streamlines the process.
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