The perfect Crème Caramel is silky smooth with a velvety texture. Sous vide is the way to achieve this perfection. It allows for precise temperature control which is the key to producing the perfect crème caramel.
A long, slow cook is a key to a good, fall-apart pulled pork. The sous vide method ensures not only the long, slow cook, but also a consistent temperature. It produces an incredibly moist and tender pork. You have a winning combination when paired with my balsamic sauce and homemade hamburger buns.
Corned beef and cabbage is traditional fare for St. Patrick’s Day. For a nontraditional twist, I made Sous Vide Corned Beef with Irish Fried Cabbage. The corned beef was moist, flavorful, and fork tender, and the cabbage was brimming with flavor.