recipes – 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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Why thick cut steaks love to be cooked sous vide

SousVide — Wed, 20 Apr 2016 16:44:51 +0000

If you’ve ever had a thick cut steak (1-2 inches thick) in a restaurant you’ve probably wondered, how did they get this steak perfectly cooked? Well, like anything, there are many ways to get a consistently cooked perfect medium rare steak. You can let the steak reach room temp, sear the outside and finish it in the oven or you can sous vide the steak and finish it with a nice sear.

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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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Sous Vide Lobster – Over the top and totally worth it

SousVide — Tue, 16 Feb 2016 23:11:13 +0000

There is nothing worse than overcooked lobster. Lobster is one of the most expensive ingredients and nothing feels worse than wasting 5 Lbs of lobster @ $15.99lb when you overcook it into rubbery oblivion. But fear not, with some front-loaded prep work and a sous vide machine, you can make perfect lobster everytime and overcome lobster-phobia!* *lobster phobia is refusing to cook lobster for fear...

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Cooking the perfect Scallop: sous vide vs pan searing

SousVide — Thu, 15 Oct 2015 18:33:17 +0000

Scallops(wiki) are one of my favorite foods, they are also one of the most delicate, expensive, and easy to overcook. Given how fool proof and consistent sous vide cooking is, I wanted to see how a more traditional pan sear method stood up against a sous vide preparation of scallops. Both methods produce a great result, scroll down for more information and the winner. The two recipes I used are as...

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