recipe – Sous Vide Reviews

Using sous vide to make yummy vodka infusions

SousVide — Mon, 13 Feb 2017 05:44:47 +0000

Sous vide is an amazing technique to get you perfect proteins every time you cook. Want a perfectly cooked tomahawk rib-eye? Check! 4-inch pork chop? Check! Chicken breast that is tender and juicy every single time? Check! All of this is great when you’re hungry. But what if you’re thirsty? We recommend, vodka. In moderation, of course. But drinking lots of plain vodka can be boring...

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Sous Vide Rolled Pork Loin

SousVide — Wed, 20 Apr 2016 16:16:29 +0000

Today, we are going to cover a truly fantastic rolled pork loin recipe. The recipe requires some work up front but the payoff is totally worth it. Knife Cutting Board Roasting Pan / Cast Iron Pan Vacuum Sealer Sous vide machine Pork Loin Garlic Mushrooms Rosemary Dried Cranberries Salt & Pepper Brown Sugar & Maple Syrup for finishing glaze Prep roast by cutting and seasoning Vacuum seal...

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7-hour London Broil

SousVide — Tue, 19 Jan 2016 21:31:11 +0000

Definitive London Broil Sous Vide Guide

London broil (wiki) is a lean cut of beef that is traditionally known to be very tough. That is why it is typically cut in very thin slices against the grain to make chewing easier. Some people claim that London Broil is more a technique than a cut of meat, but here in the United States, grocery stores typically sell the lean top round cut as London Broil, so we’re going to keep it simple...

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How Sous Vide Cooking Can Elevate Cheap Cuts of Meat

SousVide — Tue, 10 Mar 2015 04:23:42 +0000

The thing I love about sous vide cooking is how dynamic it is. One thing it can do over and over again is turn a cheap steak into a memorable one. The trick is that you cook the meat low and slow and finish it off with a nice sear either with a BBQ in pan or with a torch. I call this the holy trinity of sous vide is low, slow, and seared. The other day I bought some cheap cheap cuts of meats at...

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