Predictable, packed with flavor, impossibly easy, and ready when you are—say hello to sous vide steak.
Predictable, packed with flavor, impossibly easy, and ready when you are—say hello to sous vide steak.
Are you tired of overcooked steaks and underwhelming veggies? Well, say hello to sous vide, the cooking method that will revolutionize your kitchen! No more dry chicken or mushy carrots. With sous vide, you'll be able to cook your food to perfection, every single time. And the best part? You don't even have to be a top chef to pull it off.
A complete guide to cooking sous vide chicken to include pasteurization times, cooking temperatures and more for white and dark meat!
Many recipes say to you need to boil meat before you sous vide it. The reason why is to prevent growth of lactobacillus bacteria that can grow at lower temperatures and smells bad.
Cornbread is my jam. I love it more than any other carb-tastic side dish. And the best time to make it is right now -- it's peak corn season, so you can toss fresh kernels into the batter for a burst of sweet, corny goodness. Plus, cornbread makes a perfect addition to a Labor Day cookout. (Or any cookout, for that matter.) Precision cooking this simple, one-bowl cornbread makes it easy to avoid turning on the oven (just say no to extra heat), and it keeps the final result moist, tender, and delicious. This recipe doubles easily; use 8 jars.
A complete guide to cooking sous vide chicken to include pasteurization times, cooking temperatures and more for white and dark meat!
Looking to cook the perfect medium-rare ribeye? Sous vide cooking is the fool-proof way. This recipe will walk you through seasoning, vacuum sealing, sous viding, and searing your ribeye. Say goodbye to tough, overcooked steaks and hello to juicy, flavorful ribeyes every time.
Cooking shrimp sous vide ensures they'll never be overcooked and rubbery, but it also gives you the opportunity to achieve textures that are otherwise impossible through traditional cooking methods.
These Sous Vide Asian Short Rib Tacos are fall-apart tender and flavored with the trifecta of Asian cuisine - garlic, ginger, and scallions.
This Sous Vide Hainanese Chicken is one of my most requested dishes by friends and family. It has the juiciest, most tender pieces of chicken served with two incredibly aromatic sauces. I kid you not, this is literally all my friends and family's favorite dish.
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One bite of these foolproof sous vide chicken breasts and you’ll never want to go back to traditional methods of cooking meat ever again. Smothered in a bright and refreshing chimichurri sauce, say hello to the dinner centerpiece that’s been missing all your life.
A few of you might say, you do not necessarily need Sous Vide to prepare a Schnitzel well. I say, it is a nice new twist on an old recipe, so why not give it a try. My recipe uses pork, since this is a German Schnitzel, yet if you would like to try the Wiener Schnitzel style, simply substitute the pork for veal.
Stay hydrated in style with our 500ml personalized smart vacuum water bottle. This innovative bottle features a sleek design and a built-in smart temperature display, allowing you to monitor the temperature of your beverage at a glance. The double-wall vacuum insulation keeps your drinks hot or cold for hours, making it perfect for any occasion—whether at home, in the office, or on the go. Customize the bottle with your own design to make it truly unique. The durable stainless steel construction ensures long-lasting use, while the eco-friendly materials make it a sustainable choice. Say goodbye to single-use plastics and hello to a stylish hydration solution that reflects your personality. Ideal as a gift or a personal treat, this smart water bottle is the perfect companion for your daily adventures.
One of my first thoughts upon owning an Anova precision cooker was to see what tomatoes were like sous vide. Here is the thing: I live in Norway and Norway is not exactly known for awesome tomatoes. Fish? Yes. Tomatoes…? Not so much. Our tomatoes come in mainly one average round size, very uniform in colour and firmness. Very… average and not naturally sumptuous in flavour. Passable, you could say. My hope was that the sous vide process might be just the ticket to draw out the umani in my very practical tomatoes by gently breaking down the cell structure and allowing the aromats (in this case lots of garlic and oregano) to infuse into the tomatoes. My hopes were realized! After one hour the warm tomatoes held their shape and yet were fragrant, garlicky, tender and delicious. My children were eating it by the spoonful right from the bag but we enjoyed it on French bread as a bruschetta topping as well. These sous vide garlic tomatoes would be great tossed with penne or even white beans for a great vegetarian side dish. I am so glad that I now have a way to turn a bland, average, passable tomato into a wildly luscious and delicious treat!
Sous vide filet mignon is sure to become a fast favorite for all meat lovers! This steak is super tender, juicy, and full of flavor and can be dressed up for a date night or served as the highlight of your holiday dinner. This particular sous vide filet mignon recipe has you cook the steak to medium-rare. If you want to cook it to a different temperature - say you want a rare or medium filet mignon, use the temperature chart below. Note - you do not have to adjust the cook time. Just the temperature.
If you’ve had the pleasure of participating in a proper tailgating experience, you know that sometimes the liquid pursuits at the tailgate can lead to, shall we say, “inattentiveness” at the grill. That’s never the case with sous vide: Because everything is already perfectly cooked, you show up and all you need to worry about is heating things up and learning how to humbly accept all the compliments that will be coming your way. Here, I’m sharing with you my favorite tailgating recipe: Sous Vide Peppercorn Crusted Flank Steak and Bacon Sandwiches — take that, overcooked burgers!
Ina Garten's killer make-ahead turkey recipe, right this way.
Introducing our cutting-edge Wireless Smart Meat Thermometer, the ultimate kitchen tool that elevates your cooking experience to new heights! Say goodbye to guesswork and overcooked meals, and hello to perfectly cooked meats, every single time. Direct Heat Grill up to 550°C. Now you can leave the probe in the meat over an open flame while cooking and searing. Wireless technology: equipped with Bluetooth 5.2 Coded PHY Long Range With Smart Temp™ Multisensor technology, MEATER 2 Plus finds the true lowest temperature of your meat, guiding you to the perfect meal. Waterproof: deep fry and sous vide cook, then clean it in the dishwasher. Fast Charging: by the time you finish exploring the MEATER app, you're charged for your first 2-hour cook. A short 15-minute charge is enough to last 12 hours. Accuracy: lab tested through a 3-point calibration process, the sensors are ±0.1°C, and each MEATER 2 Plus comes with a Certificate of Calibration. Alerts: get alerts when to remove your meat from heat, how long to rest, and when it's time to eat. Set your own custom alerts based on internal and ambient temperatures or time to fully tailor your own cooking experience. An app so friendly, you can leave it with your kids. Range Typical range 75m. Open air, direct line of sight. No RF interference. Using WiFi MEATER Link and Cloud: INFINITE RANGE (must have additional phone/tablet with internet connectivity) Probe Specifications Stainless steel construction Zirconia ceramic band Fast Charging - 5 minutes charge for a 2 hour cook. 24+ hours cooking in 30 minutes charge! 5 internal sensors and 1 ambient sensor Max internal temp. limit: 105°C Max ambient temp. limit: 550°C Accurate: ±0.3°C Bluetooth 5.2 Coded PHY Long Range 5mm diameter Sleek, thin design
