Sauces
Sous Vide: Bechamel (Classic Cream Sauce) with a Simple Application
The classic thickened cream is the most commonly used of Escoffier's mother sauces--everything from macaroni and cheese to Lasagne
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48 recipes · Page 3 of 4
Sauces
Sous Vide: Classic Velouté Sauce
Veloute is no longer in as widespread use as it was decades ago. Modern chefs have moved away somewhat from starch thickened sauces, …
View recipeVegetables, Fruits and Starches
Sous-B-Q™: Sous Vide Carrots
Grilling or smoking carrots tends to yield a result that is overly charred while still quite raw. Sous vide eliminates this occurrence.
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Sous Vide: Hot Smoked Onions
There's a lot to like about sous vide processed onions. For one thing, there are no tears. his recipe create a full flavored …
View recipePoultry
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.
View recipeBeef
Smoky Studded Meatloaf with White Wine Espagnole Sauce and Roasted Corn
The combination of the rich depth of the meat loaf's flavor with corn and white wine belies the simplicity of the ingredients and …
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.
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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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Sous Vide: Chicken Demi-Glace
you don't have to go to culinary academy to execute a restaurant style sauce.
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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