Beef
Sous Vide: Pasteurized Steak Tartare--2020
Sous vide pasteurization adds a reassuring layer of safety to this exotic dish whose popularity dates back to the 19th century.
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THE LIPAVI KITCHEN
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9 recipes
Vegetables, Fruits and Starches
Sous Vide: Corn on the Cob
Sous vide adds versatility and flexibility to the classic yellow vegetable.
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Sous Vide: Smoked Corned Beef, Pastrami Style, 2020
Pastrami combines the dense flavor and texture of beef brisket with the complex and vibrant sensation of a host of spices.
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Sous Vide: Buttermilk Fried Chicken--2020
Never again will your home made fried chicken be pink on the bone. Never again will the white meat be dry.
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Sous-B-Q™: Black Pepper Cured Magret Breast
Magret duck breasts have grown in popularity and can be treated similarly to beef or even pork--cured, for example.
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Dark Side BBQ Sauce
This recipe is for people that like Worcestershire sauce, Coca-Cola, and A-1 sauce, but don't know quite where that flavor comes from.
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Sous Vide Cob Corn: a slightly different approach
This recipe is controversial in that the kernels of corn are intentionally punctured before processing.
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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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Sous Vide: Mashed Potatoes, Sous Vide Chicken Stock
Sous vide need not be limited to the preparation of proteins. Many vegetables and starches benefit from the methodology.
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