Recipe: Sous Vide Limoncello
Limoncello is an Italian classic at all times of the year, although we're fans of it as a refreshing summer pick-me-up.
For this recipe we've used a vacuum sealable bag, however mason jars work just as well. Keep in mind, however, that the jars will need to be gently warmed as the bath comes up to temperature in order to stop thermal shock, aka temperature-based breakages during cooking. This does change the recipe instructions slightly, but mostly by reordering them,
As always, we highly recommend serving your limoncello chilled or on ice to extract the most lemony goodness possible. Just try to keep it to a couple of glass as an aperitif or digestif (this may prove difficult, admittedly).
Photo credit: Gladius Stock/Shutterstock
By Jack Lawson
Recipe: Sous Vide Meatloaf
Meatloaf's biggest weakness is an inconsistent oven. We've all had the distressing, if not outright depressing, weeknight meal of dry meatloaf. Fortunately, sous vide is here to save the day with precise temperature control. Here, the only downside is that you need to shape the loaf carefully before vacuum sealing as we won't be using a traditional loaf tray.
With that said, here at Sous Vide Guy we very much prefer the sous vide method - to no one's surprise. Part of this is not only because of the more consistent cooking process, but also thanks to the quick-and-easy glazing process at the end.
By Jack Lawson
Recipe: Sous Vide Bread and Butter Pickles
Sous vide pickles are a perfect hybrid of traditional canning practices and modern technology. The highly customizable nature of pickles - bread and butter or otherwise - means that you can easily tune this recipe to your personal tastes. For instance, pretty much any type of onion will work depending on your palate and the same can be said for the vegetables. If you're not a fan of jalapenos then many other peppers will work great - although we do draw the line (personally) at Ghost peppers and Bird's eye chillis.
By Jack Lawson
Recipe: Sous Vide Deviled Eggs
Sous vide eggs are a creamy delight that pair perfectly with a deviled eggs, a firm culinary classic. Although slightly more labour intensive due to a double boil the results are well worth the extra minutes. Even better, deviled eggs are one of the most easily customizable dinner party staples, which means you can leave your mark whether with bacon or chives.
By Jack Lawson
Recipe: Sous Vide Veal Chop
Veal is considered a delicacy by many, and for good reason. The delicate, neutral flavor is the perfect bed for a sauce heavy on the umami. With this in mind we've tried to a traditional veal marinade with a more experimental miso-mushroom sauce. This doubles up on the tenderness factor while providing nuanced, earthy notes.
By Jack Lawson
Recipe: Sous Vide Char Siu
Char siu is a traditional chinese dish that excels in a sweet and savoury combination of spices. Interestingly, char siu may have originally been the name of the marinade not necessarily the dish itself. These days char siu is thought of as primarily a pork belly dish. However, the glaze is multi-faceted and could easily be applied to poultry or beef short ribs in a similar way.
By Jack Lawson
Recipe: Sous Vide Hamburger
Sous vide is a perfect paring with hamburgers, despite all appearances. Like with steak sous vide cuts down on the amount of shrinkage during cooking. As a result your burgers are going to be a lot juicier than normal, and bigger too. If you've never given sous vide hamburger a spin it's definitely worth a shot!
By Jack Lawson
Recipe: Sweet Sous Vide Balsamic Mushrooms
Mushrooms are one of the most versatile ingredients in a chef's cookbook. Sous vide is a great way to prepare mushrooms of types, whether served as an appetiser or worked into another dish. As always feel free to freestyle with some of your favourite herbs - like thyme and rosemary - during the sealing process or cooking. Garlic and chilli pepper flakes are also fantastic additions.
By Jack Lawson
Recipe: Sous Vide Chicken Piccata
Chicken piccata is an Italian staple that marries perfectly with sous vide. Slow cooking plus a reach sauce equal a great date night meal for any season.
By Jack Lawson
Recipe: Sous Vide Beef Wellington
Sous Vide Beef Wellington leads to perfectly cooked end-to-end beef tenderloin every time, not to mention golden puff pastry.
By Jack Lawson