A Few Words About Sous Vide (In General)
The Catch-All, all method, no discussion, Kool-Aid drinker’s guide to SV Processing This method can be used for Beef, Veal, Chicken, Pork, and almost any other land or air dwelling prey. It does not...
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Making The Perfect Blini To Accompany Your Caviar
What are Blini? I don’t think we have enough time to fully answer that question here. That would be like answering the question “how do you cook an egg?” There are hundreds of answers, and, strangely,...
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Shock Values
Everybody values delicious, beautiful, perfectly cooked food. But, even for restaurants, flavor and appearance of quality is not the most important criterion for product for sale. FOOD SAFETY is,...
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Hollandaise Sauce Sous Vide, the Easy Way
Honestly, sometimes I wonder if Hollandaise wasn’t created by some sadistic Chef looking for yet another way to torment apprentices, home cooks, and anyone else who dared to desire it. Even though it...
View ArticleFresh Garlic in SV
C. botulinum is a spore-forming bacterium. It is common in soil and other everyday substances, including garlic. It is an obligate anaerobe, meaning that oxygen is poisonous to the cells. However, C....
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Temperature and Time – The Basics
Sous Vide is not magic. It is among the SIMPLEST methods of cooking. It is used to make food MORE safe for consumption than it was before. This is probably how cooking became popular in the first...
View ArticleIt’s Crunch Time – Crust, Bark and Pellicle
So there you are. You’ve followed all of the directions in your favorite Sous Vide recipe. Your protein has been in the bath for something between 4 and 72 hours. You pinched it. You pulled it. You...
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Sous Vide Onion Rings, and Why
Ah, the lowly Onion Ring; the humble signature dish of greasy spoons, bowling alleys, and chain restaurants. Such a mundane, mindless dish, barely more than an excuse to eat vast quantities of ketchup....
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Food Safety – What everyone should know… already
Food Safety Food safety is no more important in SV than it is in any other manner of food handling, and it is no more difficult, either. The difference between SV and other methods of food handling is...
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Grilled, Sous Vide Beets with Minted Daikon and Pecorino Romano
Beets. This often maligned, casually disregarded component of bargain buffets and canned food aisles is finally working it’s way back into recipes and menus. Practically the signature vegetable of the...
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Sous Vide Chuck Roast in the Pink
Beef Chuck Roast is part of a much larger, subprimal cut generically referred to as the “Chuck,” which comprises about 30% of the total weight of a steer’s carcass. A steer’s carcass usually weighs...
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Sous Vide Indoor BBQ Beef Back Ribs
We’re going to get right down to cooking some BBQ Beef Back Ribs here, but I strongly urge readers to take a look at the article about “syzygizing” Sous Vide and BBQ at some point. Those of you who are...
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Don’t Call It London Broil
London Broil – The part of the steer not on any map. You can get French Toast in Paris, if you can find a restaurant that caters specifically to American travelers. The “Chinese” food we get in this...
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“Prime Rib” Hash – The Revitalized Sous Vide Version
Many Baby Boomers remember a canned substance called “Hash” from our childhoods — and the memories are not particularly fond. The variants that included Corned Beef, Turkey, and even Roast Beef had...
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Sous Vide Mashed Potates
I didn’t used to make Mashed Potatoes via Sous Vide, for the simple reason that it didn’t seem necessary. But, using SV to make mashed potatoes works, and it has at least one major benefit. Other than...
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Crispy Corn on the Cob, Sous Vide
Ingredients: 1 ear fresh corn–I prefer the “sweet white,” but they all work 2 Tablspoons flour 1 egg WHITE 3 Tablespoons fresh chopped parsley 2 Tablespoons Montreal Seasoning, Cajun Seasoning, or your...
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lamb shank persillé
Ingredients: 1 Lamb Shank, 16-24 oz. 1 egg, separated S+P, as desired Mint Pesto, enough to coat–approx 2 Tablespoons (see recipe below) Dijon mustard, 2 Tablespoons, enough to coat Fresh Parsley, 1/2...
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Sous Vide Lamb Shanks
Lamb Shanks pose a number of challenges for restaurants, not to mention home cooks. Among the toughest cuts of lamb, they always seem to come out just not quite tender enough, or so tender as to no...
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Sous Vide Processed Chicken
This post is a root article for Sous Vide Resources. All root articles feature a specific Sous Vide preparation of beef, pork, other meats, chicken, fish, shellfish, vegetable or other food that will...
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Fennel Crusted Beef with Blue Cheese, Sauce Foyot, Spinach Saute
Once you’ve successfully processed beef chuck or top round as described on this site, you are ready to apply your product to more novel preparations. This dish requires some effort and patience, and...
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