How to Make Smoky Sous Vide Pulled Pork Shoulder | The Food Lab
Don't get me wrong. I like a good slow-smoked, true barbecue pork shoulder just as much as the next guy. In fact, I probably like the process way more than the next guy. Still, there are times when we want things a little more streamlined, a little more hands-off, a little more reliable. Not only that, but using a sous vide cooker to cook pork shoulder can allow you to achieve textures you can't get with traditional cooking methods.
Sous Vide Pork Tenderloin Recipe
Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, pork tenderloin is the kind of dish to pull out when you're feeling extra fancy on a weeknight. Sous vide is the most foolproof way to get it on the table with consistently great flavor and a buttery, ultra-tender texture.
Deep-Fried Sous Vide Turkey Porchetta (You Want This on Your Thanksgiving Table) | The Food Lab
Turkey porchetta—deboned turkey breast cured with garlic, fennel, sage, and red pepper and wrapped in its own skin before roasting—might be the best way to cook turkey using a conventional oven, but if you want to really break out the big guns, cooking it sous vide—followed by a stint in a hot oil bath, Peking duck–style—is the way to go.
Sous Vide Turkey Breast Recipe on Food52
Roasting a whole turkey is fraught with compromise. Dark meat is best at one temperature, while white meat is best at another. Whole turkeys are heavy and hard to negotiate out of the oven, and in a moment’s inattention, they overcook and become dry. Using the Sansaire, you can cook the most flavorful, succulent turkey you’ve ever tasted. Carving is a snap, since you buy your turkey in pieces instead of whole. Does your family prefer more white meat than dark? If so, go ahead and cook an…
Sous Vide Fried Chicken Chick-Fil-A Style
By this time you've all heard about sous vide. If you're not sure what is, very simply, it's the process of cooking food in a water bath at low temperatures. No, you're not poaching the food. The food doesn't touch the water, you either need to vacuum seal the food or put it in a
Sous Vide Beef Wellington
One of my first few foodie experiences was eating at Gordon Ramsay’s STEAK restaurant in Las Vegas back in 2012. He is famous for his Beef Wellington, served medium rare with some mashed potatoes. It was delicious! I wanted to remake it and on our first attempt, using the oven, it was completely brown inside. FAIL! But Anova saves the day! Total success and no guessing game anymore. This once intimidating recipe is dead simple with Anova.
Sous Vide Smoked Brisket
Depending on the temperature you set your water bath to and the amount of time you leave the meat in it, you can achieve a wide range of textures in the finished brisket.At 135°F / 57°C, brisket will never achieve the fall-apart texture of a traditionally barbecued brisket. Instead, it will soften while still retaining its structure. At 12 hours it's still quite tough. At 24, it it as tender as a New York strip steak. At 36 hours, it's even more tender, and by 72 hours, you'll have brisket…
How to Make Sous Vide Burgers | The Food Lab
You might ask, why sous-vide a hamburger? It's one of the simplest foods to make using traditional methods, so does precision cooking really have anything to bring to the table? For larger burgers, of the six- to eight-ounce range, the answer is yes: Sous-vide precision cooking is a wonderful method of ensuring that your burgers come out with an unparalleled level of juiciness every single time.
Sous Vide Steak Guide | The Food Lab
Steak is one of the most popular foods for first-time sous vide enthusiasts to cook, and with good reason. It takes all of the guesswork out of the process, delivering steaks that are cooked perfectly to precisely the temperature you like, each and every time. This complete guide will show you how to get there.
Sous Vide Sticky Toffee Pudding
This is one of my favorite British desserts (side note: dessert is known as pudding in the UK). The fruits make the cake part of this moist and dark and delicious. I’ve tweaked the traditional a bit here by adding figs, which I am partial to over dates, which are the more common ingredient. I will admit to trying this first in a vacuum seal, but the reaction of the baking powder and soda is to make a cake RISE. The cakes exploded out of their ramekins and the results were not pretty…
Getting Smart with Sous Vide for Your Desserts - Sous Vide Answers
We may earn money or products from the companies mentioned in this post.When people think of the benefits of Sous vide and the ability to cook food to just the right the right temperature they often think of meats, however Sous vide can also be a great tool for cooking desserts. Below are some of […]
Breads, Rolls, Buns
Sous Vide Cinnamon Rolls
Every '90s kid remembers those Pillsbury pop-can cinnamon rolls with extra sugary icing to spread at the table. I always knew it was a special day when my parents would let us indulge in those crazy-sweet breakfast treats. Even better were the days where we got to eat the extra-special
Infused oils, Vinegars and Alcohols
Sous Vide Homemade Limoncello Recipe
Homemade limoncello can take weeks to fully develop the flavors of the meyer lemons. This easy recipe for sous vide limoncello will give you a delicious liquor in less time. If you are looking for a quick limoncello recipe for gift giving, put your sous vide to work and make this homemade limoncello recipe in hours.
On the Side Yummies
Sous Vide Sweet Potato Fries
I'll admit I've never been a big sweet potato guy; that is, until I had them cooked to precision. This recipe is absolutely amazing and is the perfect accompaniment to a main dish for a quick dinner. To make compound butter, combine 4 tablespoons softened unsalted butter and 1 tablespoon maple syrup in a small bowl. Mash with a fork until the maple syrup is evenly mixed into the butter. Season to taste with salt.
Sous Vide Butter-Tarragon Lobster Tails
Lobster tail dipped in butter is delicious. Lobster tail poached in butter and fresh tarragon — a perfect match for lobster — with the Anova Sous Vide Precision Cooker is even better. We recommend serving it with the melted tarragon-butter from the bag and lemon wedges.