Recipe: Sous Vide Cake
Sous vide cake batter is an easy way to prep an essential kitchen cornerstone, in particular when you're aiming for dense and moist rather than light and fluffy. Sous vide cake is a great base for bespoke designs and cute accompaniments to dinner. Using half-pint canning jars allows for thin pucks or thick slabs that can be arranged and decorated however you like!
As always, we would suggest some fresh fruit to go along with things - especially if you choose to go hard on the chocolate.
By Jack Lawson
Recipe: Sous Vide Meatballs
Meatballs are a family favourite no matter the season. Sous vide makes it easy to do large batches for the week, or as a Friday-night celebratory treat. Beef and pork are fast friends in this regard. With that said, if you're missing ground pork then sausages with the lining removed can do. Just make sure to remember that their flavor will impact the dish based on how they were seasoned (e.g. honey garlic, mild Italian, etc).
By Jack Lawson
Recipe: Sous Vide Tuna
Sushi-grade tuna is a perfect match for sous vide. The gentle application of heat all the way through produces firm and tender sashimi with ease. However, it's extremely important that your tuna is of a high quality. Due to the low cook times in this recipe pasteurization does not occur.
By Jack Lawson
Recipe: Sous Vide Pork Belly Porchetta
Porchetta is a Sardinian-Italian tradition stretching back centuries. Sous vide porchetta takes this dish in a tender and savory direction. Although sometimes translated as roasted pork, porchetta is much more about fresh herbs and making the best out of fatty, belly cuts of pork. The results are mouth-melting pieces or pork backed up by an array of traditional flavours like fennel, garlic and rosemary.
By Jack Lawson
Recipe: Sous Vide Fingerling Potatoes
Fingerling potatoes are a fun week-night treat that folks of all ages enjoy. Using sous vide elevates this staple with fluffy potatoes and crisp skins. Basting the potato skins with the cooking liquid imparts both color and flavour. If you're feeling adventurous then you can easily substitute tahini or shallot-yogurt with mint for an extra punch when dipping and serving.
By Jack Lawson
Recipe: Sous Vide Miso Salmon
Salmon has been a long standing staple in our household. Miso, however, is a new addition to what has, up until now, been a Teriyaki party. This magical paste has a long shelf-life and a deep history, not to mention flavour. It's extremely heat sensitive so a gentle touch is key.
By Jack Lawson
Recipe: Sous Vide Carnitas
There's something about citrus and meat that goes together. No more is this so in classic Mexican cooking - like with carnitas. A fan favorite at home and on the street, this is a fairly basic recipe to get you started. Some purists argue that carnitas aren't carnitas without the coco cola. Personally? We could never make that call.
By Jack Lawson
Recipe: Sous Vide Beef Stew
Beef stew has always benefited from low and slow cooking. Sous vide makes for tender chunks of beef in a rich sauce for both weeknights and weekends.
By Jack Lawson
Recipe: Sous Vide Buffalo Chicken Wings
Buffalo chicken wings are a comfort classic made better by sous vide. With less than a day's notice you can have restaurant-quality wings at home.
By Jack Lawson
Sous Vide Corned Beef
With sous vide, you can control the temperature to the perfect level, allowing you to obtain the traditional taste and texture you know and love, while also enabling easy sandwich slicing.