Sous Vide
Turkey roulade, salmon mi-cuit, and shrimp cocktail offer different sous vide preparations. Browse recipes that use controlled water-bath cooking, following their specific temperature, timing, finishing, and handling directions.
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In this collection
Shakshuka With Feta
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita…
Sous Vide Pears and Nutella Pastries
Puff pastries topped with pears cooked sous vide in vanilla, Amaretto and lemon zest syrup, then stuffed with Nutella and baked to golden perfection. As fancy as this…
Sous Vide Buttered Corn on the Cob
Equipment Sous vide water bath setup (I used a SousVide Supreme Demi) Vacuum sealer and gallon vacuum bags Ingredients Corn on the cob 1 tablespoon of butter for…
How to Make a Gooey Apple Pie
All fruits and vegetables, apples are held together by pectin, a carbohydrate glue that acts as the mortar between cells. Break down this pectin by heating it to…
Sous Vide Cook – Chill – Freeze – Reheat
One advantage of sous vide cooking is that you can have the food pre-cooked and frozen in sealed pouches in the freezer, ready to be reheated and served…
Enchilada Spaghetti and Meatballs
Ingredients 1 pound lean ground beef 3 Tanlespoons Taco Seasoning 1 small onion finely chopped 1 can 19 oz enchilada sauce 1 pound spiral pasta or regular spaghetti…
Melt-in-Your-Mouth Meat Loaf
Ingredients 2 eggs 3/4 cup milk 2/3 cup seasoned bread crumbs 2 teaspoons dried minced onion 1 teaspoon salt 1/2 teaspoon rubbed sage 1-1/2 pounds ground beef 1/4…
Smokerless Smoked Pork Shoulder
Ingredients 4000g Pork shoulder BBG Glaze House Rub Brine 8kg Cold water 240g Smoked salt 160g Brown sugar 120g Liquid smoke 20g Prague Powder No. 1 (Optional) Procedure…
Triple Threat Meatloaf Sous Vide
Ingredients 2 tablespoons (30 ml) olive oil 1/2 medium yellow onion, peeled and diced 1/4 yellow bell pepper, seeded and diced 1/4 green bell pepper, seeded and diced…
Pork Chimichanga
Ingredients 1/2 pound 68°C Sous Vide Pork 1 cup mozzarella cheese, shredded 1/2 cup onion confit 1 can Hatch Peppers 1 teaspoon ground cumin 1 teaspoon Ancho chili…
