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. The cabbage was brimming with flavor.
Sous Vide Baby Back Ribs with Balsamic Honey Barbecue Sauce are nothing short of amazing. The ultra slow cooking from the Sous Vide process produces unbelievably moist and tender ribs that melt in your mouth. The ribs are finished off over hot coals with a basting of delicious Balsamic Honey Barbecue Sauce.
Homemade Yogurt is super simple to make and beneficial to one’s heath. In addition to its probiotic benefits, yogurt contains calcium, protein, potassium, phosphorus, and magnesium along with vitamins B6 and B12. The fermentation of milk and yogurt with live and active cultures requires precise temperature control making Sous Vide the perfect technique for making…
Sous Vide Chicken Salad Véronique is probably the best chicken salad that you’ll ever have. What makes it so good is the perfectly cooked chicken and the addition of grapes and fresh tarragon to an otherwise so-so chicken salad. Once you taste it, you’ll never look back.
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.
Sous Vide Bacon and Gruyère Egg Cups are amazingly delicious, easy to make, and quite versatile. With their velvety texture, they’re perfect for an elegant breakfast, light brunch, or a take-along breakfast. In addition, they can be refrigerated and reheated with no loss of flavor.
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.
Sous vide is a French cooking technique whereby vacuum sealed food is cooked in a temperature controlled water bath for an extended period of time. This technique produces incredible Chicken Thighs that I finish off with Mushroom Cream Sauce.