Sauces
Utilizing Beef Trim to Make Brown Sauces
Anyone who has purchased a sub-primal cut of beef wonders what to do with all that scrap. Here is how restaurant chefs make …
View recipe
Skip to recipes
Good food.
THE LIPAVI KITCHEN
Good food.
Made with precision.
Discover a new favourite. Explore sous vide recipes,
techniques and ideas for whatever’s on the menu.
A little inspiration.
A lot of possibility.
YOUR SELECTION
parsley recipes
121 recipes · Page 8 of 11
Beef
Sous Vide: Stall-proofed Smoked Beef Brisket; No Texas Crutch Required
During the smoking process, beef briskets' internal temperature can stall at approximately 150 F. Can sous vide replace the Texas Crutch?
View recipePoultry
Sous Vide: Fatty duck breast, Muffaletta relish
This recipe showcases the versatility of this flavorful and decidedly un-poultry-like poultry.
View recipePork
Sous Vide: Pork Spare Ribs, Star Anise Rub, Dark Side Butter
Anise, Ginger, Cinnamon, and Tamarind provide identity for this Asian/Tandoori influenced dish. An emulsified tamarind sauce westernizes!
View recipeBeef
Sous Vide: Beef Skirt Steak, Bacon, Dark Side BBQ Sauce
Calling this specialty cut a "steak" presumes extremely thin slicing to overcome the inherent toughness. Fortunately, sous vide is able to meet the …
View recipePork
Sous Vide: Pork Spareribs, JerkiTerrAsian Cool Rub, Scorched Tomatoes, Hinode Rice
This is a utilization of two recipes already posted on this site--Stovetop Espagnole sauce and JerkiTerrAsian Cool Rub.
View recipePork
Sous Vide/Sous-B-Q: What Every Pork Rib Lover Should Know
Sous vide serves to tenderize/preserve proteins before finalization and service--this opens up a host of creative possibilities.
View recipeVegetables, Fruits and Starches
Sous Vide Cob Corn: a slightly different approach
This recipe is controversial in that the kernels of corn are intentionally punctured before processing.
View recipeVegetables, Fruits and Starches
Mille-Feuille Potatoes, Sous Vide, Method #1
Sous vide vacuum processing makes this complex dish much easier than the traditional method.
View recipePoultry
Sous-B-Q: Citrus Glazed Chicken Wings
Entire restaurant chains devote themselves to the classic pub "snack." This recipe brings a Cajun/Asian twist to back yard smoking.
View recipeVegetables, Fruits and Starches
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 recipe