For more info regarding temperatures and times, go to http://www.douglasbaldwin.com/sous-vide.html#Table_3.1
These lamb chops were tender and moist, and by far the best I have ever tasted.
Delicious, soft and flavoursome. You will be amazed.
Soft and flavoursome. Tails pop off easily.
The best crispy brussels sprouts that are sweet, spicy, savoury and oh, so addictive.
Fried chicken: everybody loves it. We want you relaxed and happy when you’re cooking up a big batch of the crispy stuff, so here it is: a fried chicken recipe that’s almost impossible to fail.
It takes years of practice for the best barbecuers around to hone their craft.(ask Myron Mixon) Sous-vide methods eliminate that unpredictability.
Perfectly moist and pink pork tenderloin medallions. Bacon, mustard sauce - simply excellent.
Ribs cooked this way are a success every time. No need to fire up the BBQ.
If this winter has you chilled to the bone, this is just the kind of hearty meal you need to warm you up. Using the sous vide method allows the meat to really absorb all those wonderful flavours.
This recipe is very tasty and very easy.
4 different flavours to satisfy all tastes. Serve straight from the water bath.
Match a vacuum sealer with a Sous-Vide bath and you have the makings of extraordinary cooking.
This is really the perfect way to make steaks. Cooked to perfection and finished off in a hot pan - done to your liking.
A delicious meat loaf that is moist and flavoursome.
Very tender and simply seasoned with garlic and smoked paprika for the perfect tapas. I’m a bit obsessed with octopus – how to prepare it so it is super tender.