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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Sous Vide Chocolate Chip Cookies
I bet you didn’t think you could make cookies using the Anova Precision Cooker. Sous vide cookies might look a little different than the typical oven recipe —…
Dulce de Leche – Sous Vide Version
Ingredients 6 half-pint jars and lids, sterilized in boiling water for 15 minutes 3 (14-ounce) cans sweetened condensed milk Preparation Set the Anova Sous Vide Precision Cooker to…
Doce de Bananaji
Favors meld together beautifully (not mushy) when you make this popular Brazilian desert with your sous vide machine. Ingredients 5 small bananas, firm but ripe, peeled and cut…
Sous Vide Sausage Patties
Ingredients Breakfast Sausage Rolls Procedure Set the Sous Vide cooker to 158°F ( 70°C) Place the sausage roll into the water bath and set the timer to 3…
Country Ribs Sous Vide
Ingredients Country Ribs 2 Tablespoons black pepper 2 Tablespoons salt 2 Tablespoons brown sugar 1 Tablespoons on paprika 1 Tablespoon cumin 1 Tablespoon garlic powder 1 teaspoon red…
Sous Vide Crème Fraîche
Crème Fraîche, a soured cream that’s slightly less sour than store-bought sour cream, is easy to make at home with the Anova Sous Vide Precision Cooker. You just need…
Sous-Vide City Ham With Balsamic Brown Sugar Glaze
Ham is not for everyone, but if you’re a ham lover, lucky you, because ham is one meat that’s darn difficult to mess up. Want to make it…
Coffee-Peach Glazed Pork Belly
Ingredients 1 pound pork belly, skin removed 1/3 cup good quality peach preserves 1/2 cup strong coffee 2 tablespoons honey 2 tablespoons balsamic vinegar 1 teaspoon Worcestershire sauce…
Florentine Scramble Sous Vide
Ingredients 1 tablespoon (15 ml) olive oil 2 tablespoons (30 g) diced onion 1 clove garlic, minced 4 or 5 large eggs ½ package (10 ounces//280 g) frozen…
Egg and Asparagus
This dish is based on simple flavours. A classic pairing of a poached egg and asparagus, served with croutons and balsamic vinegar. However this dish has been cooked…
