Sous Vide Peppercorn Filet Mignon

Aug 02, 16 Sous Vide Peppercorn Filet Mignon

Posted by in Sous vide, Weeknight dinner

Sous Vide Peppercorn Filet Mignon recipe. Simple filet mignon, with a big hit of pepper, cooked perfectly in a sous vide water bath.

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Sous Vide Grilled Duck Legs

Jun 30, 16 Sous Vide Grilled Duck Legs

Posted by in Sous vide, Sunday dinner

Sous Vide Grilled Duck Legs recipe – Tender, shreddable duck legs sous vide, crisped up on the grill.

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Sous Vide Thick Cut Pork Chops with Rosemary Garlic Pan Sauce

Dec 29, 15 Sous Vide Thick Cut Pork Chops with Rosemary Garlic Pan Sauce

Posted by in Sous vide, Sunday dinner

Sous Vide Thick Cut Pork Chops with a simple pan sauce. Perfect medium pork – juicy with a hint of pink in the middle.

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Sous Vide Buttered Corn on the Cob

Aug 27, 15 Sous Vide Buttered Corn on the Cob

Posted by in Side dish, Sous vide

Sous Vide Corn on the Cob – the sweetest, most tender corn you’ll ever have, with the butter cooked in.

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Sous Vide Filet Mignon with Shallot-Rosemary butter

Aug 13, 15 Sous Vide Filet Mignon with Shallot-Rosemary butter

Posted by in Sous vide, Weeknight dinner

Sous vide filet mignon, with shallot-rosemary herb butter.

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Sous Vide Grilled Ribeye with Salsa Criolla

Jul 30, 15 Sous Vide Grilled Ribeye with Salsa Criolla

Posted by in Sous vide, Weeknight dinner

Sous Vide Grilled Ribeye with Salsa Criolla recipe, cooked to perfection sous vide, seared on the grill, and topped with Brazilian salsa criolla.

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Sous Vide 6 Hour Baby Back Ribs

Jun 11, 15 Sous Vide 6 Hour Baby Back Ribs

Posted by in Sous vide, Weeknight dinner

Sous Vide 6 Hour Baby Back Ribs – modernist cooking for a busy cook.

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Sous Vide 48 Hour Baby Back Ribs

Jun 10, 15 Sous Vide 48 Hour Baby Back Ribs

Posted by in Sous vide, Sunday dinner

Sous Vide 48 hour Baby Back Ribs – using modernist cooking techniques to make meltingly tender ribs.

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Sous Vide Baby Back Ribs Showdown – 48 Hour vs 6 Hour

Jun 09, 15 Sous Vide Baby Back Ribs Showdown – 48 Hour vs 6 Hour

Posted by in Ramblings, Sous vide

Taste test of 48 hour and 6 hour Sous Vide Baby Back Ribs

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Sous Vide Butter Basted Porterhouse (From the Freezer)

Feb 12, 15 Sous Vide Butter Basted Porterhouse (From the Freezer)

Posted by in Sous vide, Weeknight dinner

Sous vide porterhouse, seared in a cast iron pan and basted with butter.

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Sous Vide Carnitas

Jan 15, 15 Sous Vide Carnitas

Posted by in Sous vide, Sunday dinner

ChefSteps.com’s Cooking Sous Vide: Beyond the Basics class has a lot of great ideas. The one that grabbed me was Tough Cuts: Transformed, where the ChefSteps guys sous vide a whole pork shoulder for 24 hours, ice it down, slice it into steaks, and sear the steaks. The long, slow cooking results in pork shoulder steaks...

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Review: Anova Precision Cooker – Sous Vide Immersion Circulator

Jan 13, 15 Review: Anova Precision Cooker – Sous Vide Immersion Circulator

Posted by in Sous vide, Things I love

Anova’s Kickstarter for their second generation sous vide unit, the Anova Precision Cooker, was a roaring success. I was an early backer and got a great deal on the Anova Precision Cooker. It finally arrived last month. I had to wait longer because I wanted it in red. It was worth the wait. The Precision Cooker is light, compact,...

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Sous Vide Limoncello

Dec 11, 14 Sous Vide Limoncello

Posted by in Appetizers and Drinks, Sous vide

<…In the car, listening to america’s test kitchen podcast…>Wait…I can make my own limoncello?Phew! Christmas list solved. I’ll look up the recipe when I get home. <…At home, searching the web…>Darn…it has to rest for weeks, if not months. Christmas is too close. Hmm. <…adjusting search terms…>Aha! Sous Vide to the...

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Sous Vide Flat Iron Steak with Baby Kale Salad

Nov 06, 14 Sous Vide Flat Iron Steak with Baby Kale Salad

Posted by in Sous vide

FCC Notice: PolyScience Culinary gave me a Sous Vide immersion circulator to use in my blog posts; this is one of the recipes I used to test it for my review. Earlier this year, I had a geeky food talk with David Pietranczyk, PolyScience Culinary’s chef. He was manning the PolyScience booth at the IACP Food conference in Chicago,...

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Review: PolyScience Professional Creative Sous Vide Immersion Circulator

Nov 04, 14 Review: PolyScience Professional Creative Sous Vide Immersion Circulator

Posted by in Sous vide

FCC Notice: PolyScience Culinary gave me a Sous Vide immersion circulator to use in my blog posts and for this review. PolyScience is the godfather of culinary sous vide circulators. They introduced their first immersion circulator, the Model 73, back in 1973. Did PolyScience know about sous vide cooking back in the ’70s? No....

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Simple Sous Vide Carrots

Oct 16, 14 Simple Sous Vide Carrots

Posted by in Side dish, Sous vide

Why do I cook sous vide? Because I can trade time for effort. Sous vide carrots are a perfect example. They’re easy – peel the carrots, seal the carrots, drop them in a water bath. When they’re done, cut the bag open and serve. But, they’re also slow; the carrots need an hour in a (very hot) water bath. I don’t mind the...

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Sous Vide Strip Steaks with Maitre d’Hotel Butter

Sep 18, 14 Sous Vide Strip Steaks with Maitre d’Hotel Butter

Posted by in Sous vide, Weeknight dinner

Did you make a roll of Maitre d’Hotel butter from my recipe earlier this week? Great! Now, I’m sure you’re asking yourself “What do I use it with?” You didn’t make it? Oh. Um…that’s OK, it’s easy. Head back to the compound butter post. I’ll wait here for you. … Got your butter made? Great, let’s move on. So, what do we...

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Mellow Hot-Cold Sous Vide Water Bath

Sep 09, 14 Mellow Hot-Cold Sous Vide Water Bath

Posted by in Sous vide, Things I love

Photo courtesy of Mellow I’m a geek. I admit it. I love technology and cooking. Cooking technology? I’m all over it. (That’s why I’m fascinated by sous vide cooking.) The Mellow is the coolest new cooking technology I’ve heard of since sous vide was introduced.As you’ll see, “coolest” is a pun. Sorry. I heard about the Mellow in...

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Sous Vide Jalapeno Infused Tequila

Jul 22, 14 Sous Vide Jalapeno Infused Tequila

Posted by in Appetizers and Drinks, Sous vide

I know how to make hot pepper infused tequila – why should I get all modernist and cook it sous vide? Because, when I want spicy tequila, I want it as soon as possible. Regular infused tequila needs to steep overnight; by adding gentle heat, I can have spicy tequila ready in under an hour. And, it’s easier to vary the amount...

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Sous Vide Duck Two Ways – Duck Breast and Duck Leg Confit

Jul 17, 14 Sous Vide Duck Two Ways – Duck Breast and Duck Leg Confit

Posted by in Sous vide

Cooking duck is a trade off. Duck breast is a tender red meat, and I want it cooked to a rosy pink medium. Duck legs are full of tough connective tissue, and should be cooked past well done, until they are tender and shreddable. This is impossible on a whole duck. When I roast a duck, I aim to cook the legs and crisp up the skin,...

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Grilled Sous Vide Filet Mignon with Parmesan Gremolata

May 29, 14 Grilled Sous Vide Filet Mignon with Parmesan Gremolata

Posted by in Sous vide

I’m falling in love with sous vide all over again. Not because it cooks meat so well (and it does), but because it’s so convenient. I used to wonder why people would buy large sides of meat and freeze them. Now I have a stack of filet mignons and New York strips in my freezer. Whenever I feel the need for some beef, I pull out a...

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Sous Vide Rack of Lamb with Dijon Bread Crumb Crust

May 27, 14 Sous Vide Rack of Lamb with Dijon Bread Crumb Crust

Posted by in Sous vide

I love the way sous vide cooks meat to medium-rare. If I want to cook to a warm pink interior, sous vide is now my default technique. This is a big deal for me; a few years ago, I thought of sous vide as crazy molecular gastronomy, something a mad scientist chef would use. It was out of the range of home chefs, even ones as...

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