Clik here to view.
Sous Vide Pork Spare Ribs
There are a lot of things that can go wrong when cooking pork spareribs “the old fashioned way.” Everyone is familiar with the disappointment of dryness, toughness, and, even “falling apartness.” The...
View ArticleClik here to view.
Sous Vide Corn Soubise
“Soubise” is one of those French culinary terms that bears little or no resemblance to its original incarnation. Modern versions indicate the presence of onions, and cream or “creaminess.” Even the...
View ArticleClik here to view.
Sous Vide Grilled Russet Potatoes
Boiling and/or steaming potatoes has to be considered one of the simplest, most basic preparations for the novice cook. Even so, things can go wrong–the potato can dissolve, or cook unevenly....
View ArticleClik here to view.
Streamlined, Sous Vide Demi-Glace
This is a very important Mother Sauce, and you will see it referred to frequently in the documents and tutorials in this site. Even though it is made from beef (and veal, long ago, now), Sous Vide...
View ArticleClik here to view.
Sous Vide Hollandaise
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 is essentially...
View ArticleClik here to view.
Chicken or Poultry, Sous Vide Hash
A Better Hash Our Sous Vide techniques and processing have enabled us to simplify the preparation steps and also preserve the flavor of our protein. These are very simple recipes but the result is an...
View ArticleThe Pinch Test | Tender To The Touch
The Pinch Test Sous Vide temperature guidelines are designed to be very precise. These guidelines are used to achieve food safety (pasteurization) and play a role in tenderness. Most conventional...
View ArticleClik here to view.
Hashed Brown Sous Vide Potatoes
Is Brown a Noun? The humble Hash Brown. Or is it Hashed Brown. Hashed Browns? No matter. This humble dish is taken for granted in just about every restaurant that serves breakfast. Entire 6’x4′...
View ArticleClik here to view.
Whole Chicken – Sous Vide Applied
Make the Most of Your Investment Chickens cannot be processed “whole” via Sous Vide, because there is no way to remove all of the air from the cavity. Consider the advantage of buying a whole chicken...
View ArticleClik here to view.
Sous Vide Flat Iron Steak – Fish Sauce Aged
What on Earth is a Flat Iron Steak? Flat Iron Steak hasn’t really been around all that long. Well, it’s been around as long as cattle have been around, but nobody recognized it as having potential as...
View ArticleClik here to view.
Kosher Salt Crusted Roasted Potatoes, Sous Vide
Nothing humble about it at all… If you’ve seen any of my posts mentioning potatoes, you’re quite aware of how much they benefit from Sous Vide processing. Sous Vide French Fries, Sous Vide Potato...
View ArticleClik here to view.
Mustard Sauce – Sous Vide (Special K Version)
Who Went First? Crabs or Mustard or Mustard Sauce? It’s pretty difficult to find Stone Crab served without Mustard Sauce. Besides lemons, this signature, sweet southern shellfish really has no better...
View ArticleClik here to view.
Norm King Bio + Background
The Chef First Encounters Sous Vide I started working in hotel/restaurant kitchens just prior to 1970, so the use of Sous Vide was actually evolving in parallel to the procession of my own culinary...
View ArticleClik here to view.
Sous Vide Processed Chicken
This post, on Sous Vide Processed Chicken 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,...
View ArticleClik here to view.
The Tale of the New York Mignon, SVR
What will they think of next? Almost everybody knows what a New York Steak is, and almost everybody knows what a Filet Mignon is. Both names are deceptive and idiomatic, but have become so ubiquitous...
View ArticleClik here to view.
One Man’s Leftovers, Another Man’s Epiphany
“Los Sobrantes” sounds so much more appealing… I’m a crusader, I’ve learned to live with it. I get on a subject, and I want to pursue it until all the little corners and angles are explored. It can...
View ArticleClik here to view.
Sous Vide Salmon, Chaud-Froid à la Façon du Chef
The French term “(salmon), chaud-froid” literally means “(salmon) hot-cold,” but it is at least half idiomatic. It actually refers to a large class of prepared foods, which are always be served cold....
View ArticleClik here to view.
Sous Vide Trout – The Old School Version
We know that a lot of the fish in the store is farmed, and we’ve heard all the horror stories about how awful that is, and I imagine those stories to be mostly true, albeit a wee bit Chicken...
View ArticleClik here to view.
Warm Steak Aging – Heat, Salt + Fish Sauce
I had this wild and crazy idea for another experiment. In search of the wild and crazy I came across an unusual technique called Warm Aging. The technique uses a Sous Vide Immersion Circulator to...
View ArticleClik here to view.
Potato Gnocchi – Sous Vide – Well, Why Not?
As recently as the 1970’s (it seems recent to me), Gnocchi were rarely seen on menus in the States. They have always been widely served in Italy, but, here, they were so unfamiliar, we couldn’t even...
View Article