Beef
Sous Vide: Beef Tri-Tip as a Steak
Designed with simplicity in mind, this recipe can be useful to even the most experienced sous vide practitioners.
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229 recipes · Page 8 of 20
Beef
Sous Vide: Bacon Wrapped Top Sirloin
Beef top sirloin requires more tenderization than premium cuts and sous vide is the best way to do it!
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Sous-B-Q: Beef Top Sirloin Center Cut Roast
London Broil" never had it so good! Sous vide processing makes this otherwise "chewy" cut perfect for this popular application.
View recipeBeef Top Sirloin
Sous Vide: Culotte/Picanha 2021
This sub-primal muscle attached to the beef top sirloin has a dense texture and hearty flavor.
View recipeVegetables, Fruits and Starches
Sous Vide: Corn on the Cob
Sous vide adds versatility and flexibility to the classic yellow vegetable.
View recipeVegetables, Fruits and Starches
Sous Vide: Artichokes
Most people think of sous vide as being best applied to proteins, but starchy vegetables benefit greatly from sous vide processing.
View recipeBeef
Sous Vide: Beef Pot Roast
The tougher the cut, the more eagerly we apply sous vide. Enter Beef Eye of Round--lean, devoid of marble and cost-effective.
View recipePoultry
Sous Vide: Stuffed Chicken Breasts, Caponata
Air pockets in stuffed items create structural and aesthetic problems in the end result. Vacuum packaging can be used to remove that air.
View recipePork
Sous Vide: Pork Cutlet "Tonkatsu"
The humble cutlet is truly global. Unlike most Western dishes, the crispy crusted, coffee shop standby has infiltrated the Pacific Rim!
View recipeLamb
Sous Vide: Oregon Rack of Lamb 2020
Oregon lamb is highly regarded for its quality and larger than the more common varieties imported from New Zealand and Australia.
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Sous Vide: Beef Flank Steak, London Broil Style
Many believe that this lean cut can be tenderized by marinating. Impossible to prove or disprove, sous vide renders the debate unnecessary.
View recipeRubs, Seasoning Blends and Crusts
Sous Vide: Sodium Free Rub #1A, Tamarind-Ginger
Designed to complement proteins that have already been salted in the sous vide pouch @2 tsp/450 g. Tart and zesty!
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