Topped with pasta sauce and parmesan cheese, these hearty, savory sous vide meatballs will satisfy your comfort food cravings any day of the week.
Sous Vide Carnitas are tender and juicy pieces of shredded pork with crispy edges and a delicious blend of spicy and savory seasonings!
Sous Vide Shrimp - 40 Aprons
Firm-fleshed halibut is effortlessly softened through sous vide cooking. The result is a perfectly cooked piece of fish that flakes easily and melts in your mouth.
Learn how to make perfectly cooked sausage, every time, with a sous vide! Juicy meat with a crisp casing, this is THE way to make sausage. #SousVide #Sausage #EasyDinner
You think chicken breasts are delicate? Salmon has it beat by a mile. With practice, you can get to the point of nailing a perfect medium-rare center on a piece of poached or pan-seared salmon. But practicing on salmon can get pricey, and sous vide guarantees perfectly moist, tender results each time. Sous vide also allows you to achieve textures you never knew were possible, from buttery-soft to meltingly tender and flaky-yet-moist.
Predictable, packed with flavor, impossibly easy, and ready when you are—say hello to sous vide steak.
Find out all you need to know about sous vide cooking, from a basic 101 course with video to general tips and tricks when cooking sous vide.
Unlock sous vide perfection with this sous vide temperature chart! Cook beef, poultry, fish, veggies and desserts to perfection every time.
With traditionally cooked burgers, it is very difficult to gauge doneness. Low density means rapid overcooking and a relatively thin profile means that it's difficult to judge where to stick a thermometer. With precision cooking, you can nail that perfect pink interior time after time.Very Rare to Rare: 115°F / 46°C to 123°F / 51°C, 40 minute to 2 1/2 hoursMedium-Rare: 124°F / 51°C to 129°F / 54°C, 40 minutes to 2 1/2 hoursMedium: 130°F / 54°C to 137°F / 58°C, 40 minutes to 4 hours (2 1/2 hours max if under 130°F / 57°C)Medium-Well: 138°F / 59°C to 144°F / 62°C, 40 minutes to 4 hoursWell-Done: 145°F / 63°C to 155°F / 68°C, 40 minutes to 3 1/2 hours
Learn how to make the most tender Mongolian Sous Vide Flank Steak using one of our favorite kitchen gadgets, the Sous Vide!
With a bit of experimenting and research, we've come up with some great tips for making a sous vide hamburger. We're aiming for juicy, great texture and the medium to medium-rare temperature we like. Nailed it!
Making pastrami at home is easy with this Sous Vide Pastrami recipe! It's tender and juicy and doesn't require a smoker!
A modern rendition on a hearty classic. Cooking the components sous vide at different temperatures results in tender meat and firm vegetables.
Learn how to make Sous Vide Beef Cheeks and all there is to know about this cooking technique. You'll never cook meat any other way. Click here!
OK, someone in an earlier thread asked me to post photos of this effort to make insulated, evap-resistant bathtubs for my new Anova ciculator. I decided to make two. The first was to just use my medium-sized Coleman PolyLite 40Q cooler. This is my Go-To grocery cooler, so I didn't want to sacrifi...
Cheesecake is by far my favorite dessert. However, in the past, I would rather go out to a restaurant than pull my hair out trying to make some at home in the oven. That is, until I discovered that you can make perfect Sous Vide Cheesecakes in 2 hours. And the best part? You can…
Cooking shrimp is incredibly simple, but there's nothing worse than overcooked shrimp. Take the guesswork out of cooking and improve the flavor by cooking your shrimp sous vide directly in your favorite marinade.
Who said that vegetarians can't enjoy a good steak? it doesn't need to be based on meat and it sure is delicious and nutritious with other ingredients and a dipping sauce.Sous Vide cooking helps keep the cauliflower crispy and not mushy, preserve its shape and its vitamins.Ingredients • Cauliflower head - large as possible • Olive oil • Salt • Black pepper • Lemon juice • Garlic powder • Chili pepper (optional) • Paprika powderPreppingCut the cauliflower lengthwise through the core to thin slice
Recipe: sous vide ribs We are into our second week without Neva while she is studying hard at doggy training camp. We miss her terribly. I catch myself scrolling through puppy pictures on Instagram because I'm not sure how to deal with life without a dog, even though I know she's coming home soon.
