Poultry
Sous Vide: Skillet Chicken with Tomatoes, Olives, Mushrooms and Saffron
This Mediterranean influenced dish utilizes ingredients characteristic of the region--garlic, anchovies and saffron among them.
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166 recipes · Page 7 of 14
Chicken
Sous Vide: Ketogenic Fried Chicken, Grilled Romaine
This dietary model is oil friendly/carbo hostile. That does not mean that deep fried food MUST be "greasy" to comply with the philosophy.
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Stovetop Espagnole Sauce Base (Sofrito)
This is a streamlined version of a classic sauce. More common in restaurants than in homes, it is now found in the packaged …
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Sous Vide: Boneless Prime Ribs of Beef
Few dishes are more desirable for special occasions than prime rib. Sous vide allows the home enthusiast to achieve professional results.
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Sous-B-Q: Smoked Beef Tri Tip
This popular cut trades competitive pricing for the tendency to be "chewy." Sous vide tenderization creates amazing value and quality.
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Sous Vide: Beef Tenderloin Roast; How To Coordinate Multiple Sous Vide Projects
An alternative to processing individual steaks; we also explain how to utilize multiple temperatures in a single sous vide project.
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Sous Vide: Chicken Cacciatore
Chicken Cacciatore is a familiar and easily identifiable dish. It appears anywhere from fine restaurants to Sunday dinner at home.
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Sous Vide: Filet Mignon, Mille-Feuille Potatoes
This steak is usually the most favored in restaurants . The application of sous vide creates amazing, restaurant eclipsing results!
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Sous Vide: Trout, Whole
Traditional "truite" au bleu utilizes live trout, not usually available in the local market. This recipe evokes the original concept.
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Sous Vide: Pasteurized Beef Carpaccio
Carpaccio is a raw beef dish named after an Italian artist enamored of vivid red shadings. Sous vide pasteurization adds a layer of …
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Sous Vide: Tournedos of beef à la façon du chef
There is a lot to like about beef tenderloin. The tenderest of all cuts has myriad applications in haute cuisine and casual stylings …
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Sous Vide: Chicken Piccata
Sous vide eliminates the challenges of poultry perishability and the complexities of preparation that plague this popular restaurant dish.
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