For this recipe I was inspired by the flavours you would find in a porchetta: fennel, oranges, chilli flakes, and some herbs. When it comes time to serve, I like to use those same flavours in a fresh, tangy chimichurri.
Halibut cooks more like a thick steak: well-browned on the outside with a juicy, tender center. Cooking sous vide can help you nail that medium-rare center every time.
By cooking the meat sous vide, you get the juiciest sandwich-worthy chicken salad, flavored with tarragon, garlic, serrano chile and lemon juice.
Simply blend, bag, bath and chill for foolproof, silky, creamy, flavourful Sous Vide Yuzu Lemon Curd to satisfy all your citrus cravings.
Perfectly cooked braised short ribs in a hearty sauce.
Cooking cabbage in large wedges adds elegance to the otherwise ordinary winter vegetable; however, it can be difficult to get the cabbage cooked through to the core while also getting a gorgeous golden sear on the outside. Enter Sous Vide. In the Anova Precision cooker, it is as simple as sealing the cabbage with a little bit of butter and salt and letting the water bath become active. Once the cabbage is perfectly tender, it only needs a quick sear in butter before it is ready to serve.
The sous vide cooking method is simply fantastic for pork chops. It keeps them moist and juicy and tender. The Vietnamese marinade and glaze takes them over the top with umami, sweet, salty flavors. So good.
This sous vide flank steak is tender, succulent, juicy and just medium rare perfection served with a creamy peppercorn sauce.
Sausages have a reputation for being easy. They've got the right ratio of fat to meat built in, and even a convenient skin to ensure that all those juices stay inside. But there's a difference between "yeah, that's a good sausage" sausages and "holy crap, how did they fit an entire pig's worth of flavor and juices into this single five-inch tube" sausages. It's the latter we're after, and the latter that sous vide cooking can help produce.
The perfect Crème Caramel is silky smooth with a velvety texture. Sous vide is the way to achieve this perfection. It allows for precise temperature control which is the key to producing the perfect crème caramel.
Got A Sweet Tooth? These 12 Incredible Sous Vide Dessert Recipes Are Easy To Make And Will Impress Your Friends!
These key lime pie jars are silky smooth, perfectly tangy and foolproof!
This sous vide flank steak is tender, succulent, juicy and just medium rare perfection served with a creamy peppercorn sauce.
These Instant Pot sous vide recipes are the perfect way to make use of the sous vide program on your Instant Pot!
Foolproof cheesecake, cooked sous vide? Yes, please! The best part of this dessert is that you can make it ahead of time, chill it in the fridge, and have individual servings of cheesecake at your disposal.
Prepare to be wowed with this tender, moist sous vide brisket in a delicious maple, soy and apricot sauce. The cooking time is long but worth it. And it's a great make-ahead recipe for holiday season or anytime.
Chicken marinated in a Greek style sauce, then cooked sous vide to be incredibly tender. This Sous Vide Greek Chicken is easy to make, and full of wonderful flavor!
Opskrift Lækker og cremet kartoffelmos med smag af rosmarin! Det er nemt at lave sous vide kartoffelmos, og den bliver helt perfekt i konsistensen hver eneste gang. Spis den som tilbehør til kødretter eller fisk eller med løg og bacon og brændende kærlighed.
Making pastrami at home is easy with this Sous Vide Pastrami recipe! It's tender and juicy and doesn't require a smoker!
Seriously, making Sous Vide Limoncello couldn't be easier. You also only need 4 ingredients. AND it's delicious!
Inspired by the beloved butterscotch pot de creme at Neighborhood Services, this decadent, rich dessert is a caramel-y brown sugar butterscotch dream!
Tebasaki Sauce courtesy of Chika Machida Serves 8 to 10 INGREDIENTS For the chicken wings 5 pounds (2 kg) chicken wings, split into flats and drumettes 1 tablespoon (15 ml) kosher salt 4 cups high smoke point oil, such as peanut or sesame oil for deep frying 1 tablespoon (15 ml) lightly toasted sesame seeds, […]
A sous vide fried chicken recipe that makes it easy to achieve perfectly cooked meat and a crispy brown crust.
A super easy authentic duck ramen anyone can make - as long as you can find the ingredients
This sous vide flank steak is tender, succulent, juicy and just medium rare perfection served with a creamy peppercorn sauce.
Do you sous vide? This sous vide bread pudding is a must. A rich, creamy dessert from a mason jar. Who would have known it could be so easy?
Wait…I can make my own limoncello? Phew! Christmas list solved. I’ll look up the recipe when I get home. Darn…it has to
Learn how The Food Lab's J. Kenji Lopez-Alt went about his search for the best way to sous vide sausage, and find his recipe to try it at home.
Want to learn how to make Sous Vide Pork Chops? This easy to follow recipe yields juicy, flavorful pork chops that the whole family will love.
Learn how to make juicy and flavorful Santa Maria Tri-Tip in this recipe. You'll need just a few hours in a sous vide machine for an amazing result!
Learn how to Sous Vide and Pan sear Chilean Sea Bass then plate it on an island of mashed potatoes and sautéed spinach surrounded with creamy roasted red pepper sauce!
This sous vide salted caramel pot de creme is the perfect mix of salty and sweet! It's what the chocolate pudding of your childhood should've been -- perfectly balanced flavors and unbelievably silky smooth.
How to sous vide perfectly tender boneless leg of lamb at home! This leg of lamb recipe is a wonderful main dish for special occasions, but simple and effortless enough—with the help of sous vide equipment—to enjoy as a nice Sunday dinner. For best results, use boneless leg of lamb that is butterflied.
“What are we going to have on the menu for the dinner party? We don’t have to go too crazy……………..” Thats right. I don’t know any other way. If …
We decided to develop a hands-off method for steel-cut oats that would be ready to go right when you wake up. The traditional way of cooking steel-cut oats isn't hard, per se. But those hearty oats do need to simmer on the stove for some time, requiring a bit of babysitting. Even so-called overnight oats need 10 minutes of cooking in the morning. We decided to develop a hands-off method for steel-cut oats that would be ready to go right when you wake up. We knew we wanted to circulate the oats in individual 8-ounce wide-mouth Mason jars—because, hello, breakfast on the go! Circulating the oats with water alone in a moderate-temperature water bath sufficiently hydrated the grains, but we found these oats to be a little mushy. Why? Oats are abundant in pentosans, a group of naturally occurring gums that love water. These gums are responsible for the creaminess of hot cereal, but when overhydrated, the result is a mushy texture. Decreasing the amount of water helped. Adding a bit of salt resulted in oats with a pleasing bite. Like pentosans, salt loves water too. The salt competed with the gums for the water, and the result was a more toothsome cereal. In the end, all that science means you can have perfect oats, no mess and no babysitting required.
Got A Sweet Tooth? These 12 Incredible Sous Vide Dessert Recipes Are Easy To Make And Will Impress Your Friends!
