Sous Vide (45)
Pork Ribs come in two different cuts: Baby Backs and Spare Ribs. Baby Back Ribs are pork ribs that that are found near the spine. This meat is leaner and more tender. St Louis Ribs (also called Spare Ribs) are found nearer to the belly of the pig. They typically include more meat but they are also more fatty and the meat is more tough, requiring a longer cook time. These Ribs can be cooked in the Slow Cooker or a Sous Vide and then finished under a broiler.
The "whole brisket" can be divided into two sub-primal cuts: The "flat" brisket and the "point" brisket. A flat brisket is a more fatty cut. The point brisket is a lean, tough, cut that is ideal for a long cooking interval at a low temperature. While both cuts can be perfectly prepared in a Sous Vide, the higher fat content of the flat brisket sub-primal works better with a slightly higher temperature, to render the fat. The brisket is finished by slathering it with sauce, then baking it for 3 hours to produce the traditional "bark" that covers the meat. Serve with more sauce.
Commercially available lunch meat is full of preservatives. You can make tasty sliced roast beef lunch meat with none of the unhealthy additives. The perfect roast beef cold cut is obtained through a "low and slow" cook. Ensure that the meat is Pasteurized throughout the cooking process by cooking at 131° F.
The non-traditional orange/soy marinade results in a uniquely flavorful roast. This recipe is easy to make and has been a favorite in our home for many years.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
"Char Siu" (or "Chashu") is a Cantonese word meaning "fork roast". The meat is traditionally skewered with long forks and rotated over an open fire or in an oven. Char Sui Pork Roast is traditionally dyed red (as the color red symbolizes good luck) using a red bean paste or even red food coloring.
I recommend using a boneless Boston Butt, or another fatty pork cut, for this recipe. The Boston Butt, sometimes called just "Pork Butt", comes from the front shoulder of the pig and provides a juicy, flavorful roast. The Pork Tenderloin is too lean and will not give the same end result.
For a cheaper and easier marinade, simply add 1 Apple Cider Vinegar and Red Food Coloring to 2 Cups of a commercial Hoisin/Soy sauce mix.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
The Flanken Rib cut is typically about 1/4 inch thick, cut as a cross-section of the ribs so that you end up with a cut of meat that is embedded with medallion-shaped bones. "Flanken Ribs" can be cut from two VERY different cuts: the Chuck primal - which the top of the ribs near the shoulder or the Plate primal (typically called Flanken Cut Short Ribs) - located closer to the underside of the chest, usually ribs 6, 7, and 8. Chuck Ribs will typically require a much shorter cook time than their Plate counterparts, so make sure that you are using Chuck Ribs, NOT Short Ribs for this recipe. In my experience, the Sous Vide preparation results ribs that are much juicier and far more flavorful.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Chuck Roast is a less expensive cut of Beef that can be flavorful, but tough if not cooked properly. With this long slow preparation, the humble Chuck Roast can be elevated to compare with a much more expensive cut. If desired, use 3 or 4 lengths of Butcher's Twine to truss the roast. Although not necessary, this can provide a roast with a more uniform look and a better finished presentation.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Carnitas (meaning "little meat") is a traditional Latino pork dish made using a French cooking method called "confit", where the meat is slowly deep fried (over several hours) in seasoned hot oil (usually lard). Alternatively, you can make Carnitas by cutting the meat in to smaller pieces and then slowly stewing (or braising) the meat, then frying in lard. The Sous Vide produces a tender and juicy meat. And then frying the pork will provide the crispy crunch associated with traditional Carnitas. After the Carnitas have been fried, allow them to cool and then shred (pull) the pork. Lard can be refrigerated for a few weeks or frozen for 6 months and reused across multiple batches of Carnitas.
Ricotta "Cheese" is not technically a cheese, but actually a cheese byproduct. Fresh Ricotta is surprisingly easy to make, once you learn a few tricks. In less than an hour, you can go from Whole Milk to fresh Ricotta. And using a Sous Vide, makes this process even easier. Use only Whole Milk in this recipe. Milk containing less fat will result in a lower ricotta yield.
Risotto is easy to make, but it requires constant stirring. Cooking Risotto in the Sous Vide removes the need for such focused attention: Just prepare the ingredients, seal them in a heat safe bag, and drop it in the Sous Vide. 45 minutes later, you will have a perfect Risotto. Just watch the time so that you do not overcook it.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
The Holidays just aren't the same without a glass of Egg Nog. It is surprisingly easy to make at home, with ingredients that you probably already have. From-scratch G'Nog tastes better than the stuff you buy in the store, and it doesn't have all the high-fructose corn syrup and added thickening agents. Eating raw, unpasteurized eggs can pose a potential health risk of salmonella contamination, but you can easily pasteurize eggs using your Sous Vide.
Ginger Ale can be easy and fun to make at home. Using Lime Simple Syrup or even a splash of grenadine can personalize your Ginger Ale recipe.
Gyro (pronounced /yee-ro/) is a traditional Mediterranean dish made with a Beef/Lamb mixture. Due to the high cost of lamb, pork can be used as a good substitute. The meat is traditionally put on a large vertical rotisserie and cooked over a flame. This recipe provides a simple process to re-create tasty Gyro meat without the expensive and time consuming equipment. For a Keto version of this recipe, just leave out the Pita Bread.
This is another flavorful recipe that is easy to make.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This spicy/sweet nectar is the perfect finishing sauce. Use a silicone basting brush to paint liberally around the edge of your Pizza, across the top of your bread loaf, or on chicken before putting it in the oven. If you are unable to find Aleppo Pepper, any other Ground Hot Peppers or Hot Pepper Flakes can be substituted in a pinch. Optionally, you could also replace the Pepper with 1 Tablespoon Tabasco Sauce or 1 Tablespoon Franks Hot Sauce, and reduce the Vinegar by half.
Sous Vide (pronounced /Soo·Vee/) is a cooking process that involves placing the food in a hermetically sealed bag and submersing it in water. The water can be heated to a specific temperature for long periods, resulting in a final product that is juicy and tender. This article provides general guidelines on using a Sous Vide to prepare various cuts of meat. The Cooking Temperature will determine the "doneness" of the meat. To ensure food safety, never use a cooking time/temperature that is lower than the value on the Pasteurization Chart listed below. Any whole fowl should be spatchcocked or quartered before cooking by Sous Vide. The recommendations listed here are based on my own experiences. Your mileage may vary.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze uncooked in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later. For a Keto recipe, use an Italian dressing with a low carb count (less than 3 carbs per serving) and serve with a Keto approved vegetable medley.
This is an easy recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Commercially available lunch meat is full of preservatives. You can make tasty sliced pork lunch meat with none of the unhealthy additives. Sliced pork can be chopped and added to pasta or it is perfect for homemade deli sandwiches. Add swiss cheese, yellow mustard, and a slice of ham for the perfect Cuban.
Pork Loin is a flavorful meat, but it can easily become too dry while roasting. Sous Vide is the perfect solution. The roast is cooked in a juicy environment, ensuring that the meat does not dry out. If you do not have a Sous Vide available, you can also accomplish good results using the "En Cocotte" (meaning: "in a casserole dish") method instead.
This is an easy recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Pulled pork is usually quite dry, requiring a high quantity of BBQ sauce to make it edible. Cooking the pork in a Sous Vide will produce a tender and juicy pulled pork that is full of flavor and fall-apart tender. If you don't have a Sous Vide, you can roast the pork in a Dutch Oven for similar results. Pulled pork can be used in a variety of dishes, from tacos, to nachos, or pulled pork sandwiches.
These Sous Vide Eggplants can be cooked ahead of time and then refrigerated (unopened) up to 1 week, or frozen up to 6 months. For the final preparation, just toss the bag back in the Sous Vide at a lower temperature (while preparing a meat dish) and heat for 30 minutes to 1 hour.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Using the Sous Vide to prepare Corn can save time. The Corn can be prepared before-hand, then easily re-heated when it is time to serve.
(Pronounced /brä-chē-ˈō-lə/) - The "Pork Loin" is not the same cut of meat as a "Pork Tenderloin." This pork loin recipe is easy to make and provides a lot of flavor. The Pork Stuffing will help give the Pork Loin a more mature flavor, so that you don't end up with a dry, tasteless Loin Roast. Serve with a side of roasted potatoes or over a bed of Basmati Rice. When cooking any type of roast, you should use a Meat Thermometer or an Instant Read Thermometer to ensure doneness. Slice the finished Brachiola into Pinwheels and serve with rice or potatoes.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
The name of this dish has nothing to do with the spice level of the meat. As the legend goes, a tiger finished eating this tasty meal, and cried when he realized that it was gone and he would not be able to eat any more. This meat will go well with rice, with noodles, or on a Thai Steak Salad called Yum Nua. This recipe includes instructions for grilling or for using the Sous Vide. Either recipe requires about 20 minutes preparation the day before.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Commercially available lunch meat is full of preservatives. You can make tasty sliced roast turkey lunch meat with none of the unhealthy additives.
Pork Tenderloin is not the same as Pork Loin. The Tenderloin is a tender cut of meat, taken from the lower back of the pig. The Sous Vide will produce a juicy roast. Marinading the Tenderloin, then slathering with a finishing sauce will produce a flavorful roast.
Although potatoes cooked in the Sous Vide take about 30 minutes longer than baking in the oven, using the Sous Vide to cook potatoes is an easy option that ensures that the oven is available to prepare other parts of the meal. And if you set the Sous Vide to the correct time and temperature, you will end up with perfect potatoes, every time.
