Sauces
Sous Vide/Sous-B-Q™ Vegetable Marinade
While adding flavorings in the sous vide bag accomplishes little or nothing, surface treatments and rubs can contribute greatly to results.
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229 recipes · Page 19 of 20
Sauces
Sous Vide Rub #2, Vietnamese Fusion
a savory mix of dry ingredients that fuses Asian and Mediterranean flavor profiles. This unlikely but amazingly simple seasoning mix goes equally well …
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Rub #1, Crusty Sous Vide Surface Treatments
Is it a Crust? Is it a Rub? Is it a Breading Mix? Well, yes, yes, and almost! This colorful surface treatment features …
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Sous Vide: Stuffed Pork Loin, Cured Golden Beets
Entrées that feature stuffings evoke festive images of both comfort and style. The idea of an "all-in-one" main course has universal appeal.
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Sous Vide: Stuffed Pork Loin Paillard
The French word "paillard" has a literal meaning unrelated to the dish. The dish itself was coined after a 19th century restaurateur.
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Sous Vide: Sous Jus Applications
It wasn’t so long ago that we just discarded the juices left in the bag after sous vide processing. Not any more!
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Sous Vide: Beef Brisket Rillettes
While shredded beef is a common ingredient in "Tex-Mex" cuisine, most ethnic repertoires include it in one form or another--even the French!
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Sous Vide: Preparing a Seasoned Beef Brisket for Sous Vide Processing, Salt Study Part 2: 140 F/60 C.
This model differs from Part One: A higher temperature is used, the fat is not removed, and seasoning is applied in advance.
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The Sous Vide Water Displacement Method (Archimedes principle)
This explains how to remove air from a Ziploc freezer bag (or other heavy duty Zippered bag).
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Sous Vide, 2021: Herb Crusted Short Ribs, Roasted Vegetables
This recipe has a cross-regional feel--thyme, rosemary and sage identify with a multitude of cultures but co-exist peacefully.
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Cannelini Bean Ragu for Shortibs
While this recipe requires more time an effort than some others, none of the steps require more than a little extra patience.
View recipeVegetables, Fruits and Starches
"Roasting" Peppers
If you are here, it is most likely because you are interested in finding a better or at least easier way to peel …
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