Recipes tagged with #recipe
140 recipes
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?
Sous Vide: Stuffed Rack of Oregon Lamb with Phyllo Crust
Lamb from Australia/New Zealand dominates the American retail market, but lamb from Oregon, Colorado and elsewhere is also high in quality.
Sous Vide: Fatty duck breast, Muffaletta relish
This recipe showcases the versatility of this flavorful and decidedly un-poultry-like poultry.
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!
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 challenge.
Sous Vide Cheeseburgers in the Pellet Grill!
In our first burger recipe installment, we showed how ground beef patties cooked sous vide made perfection easily achievable. Determination of safety becomes a foregone conclusion. The patty comes out of the tank cooked to a precise appearance of doneness. This subsequent treatment demonstrates how to introduce natural smoke into the equation.