Recipe: Sous Vide Bacon
It's hard to mess with perfection, but sous vide bacon straddles the line between crisp and melt-in-your-mouth ably. What's more, you can take advantage of sealing the bacon yourself by throwing in a few favourite herbs. After all, in the kitchen creativity is king.
By Jack Lawson
Recipe: Sous Vide Turkey Breast
Sous vide turkey breasts are a healthy, light alternative to their poultry cousins. Using sous vide allows for fine-tuned temperature control and beautiful, juicy results.
By Jack Lawson
Sous Vide Squash Recipe
Acorn squash is a once in a season treat that, for many, represents fall to a 'T.' It also happens to be a prime candidate for the sous vide tradition.
Although typically baked, acorn squash responds tremendously well to the gentle application of continuous heat. This allows the squash to not only keep its vibrant color, but also allows the cook to control precisely how firm the acorn squash turns out.
By Jack Lawson
Recipe: Whole Sous Vide Turkey
Cooking a whole turkey doesn't have to be an all day affair. With sous vide and careful timing you can cut out a lot of the work.
By Jack Lawson
Recipe: Sous Vide Honey Garlic Pork Chops
Dry pork chops, barbecued or otherwise, are an unfortunate childhood memory for many of us. Using sous vide as a starting point lets you cook your chops perfectly before searing to lock in all that flavour.
By Jack Lawson
Sous Vide Fennel Recipe
Cooking fennel, that wily vegetable oft ignored in grocery stores, is made simple when cooking with sous vide.
Fennel has a distinctive licorice scent to it which can be off-putting for some. When cooked, however, fennel takes on a light, crisp flavor with hints of anise. Fennel can be used in much the same way as celery. Although great cooked, it can also be eaten raw and used in salads. Unfortunately, thanks to fennel’s many layers cooking it evenly can be a challenge. With the precise application of heat through sous vide cooking, however, fennel can be prepared perfectly every time.
By Jack Lawson
Sous Vide Pumpkin Recipe
If you’re planning on making pumpkin pie or pumpkin soup this year consider preparing it with sous vide.
Traditionally pumpkin is roasted at a high temperature prior to being used in soups, pies or the like. As any chef will tell you, high temperatures and uneven heat can lead to both flavor and color loss. Visually a meal is a success when the colors of the raw vegetable are preserved after cooking. Preparing pumpkin via sous vide is a great way to prime it for being used in pies, soups or even just eaten on its own.
By Jack Lawson
Recipe: Sous Vide Teriyaki Salmon
Teriyaki salmon is a favourite for many, and can only be improved through sous vide's precise application of heat. To counteract the richness of the sauce we recommend garnishing with toasted sesame seeds and freshly sliced green onion.
By Jack Lawson
How to Make the Perfect Sous Vide Steak
Cooking steak with sous vide is more about the thickness of the meat than the fat content or cut. This means that regardless of whether you like rib-eye, porterhouse, flank or skirt your steak will turn out that perfect medium-rare every time.
By Jack Lawson
How to Sous Vide a Whole Chicken
There's nothing worse than dry chicken. Fortunately, sous vide allows you to cook anything from chicken breasts right up to a whole bird perfectly every time. Make sure to have a probe thermometer on hand before beginning cooking. Alternatively, use a sharp knife to cut into the thorax. If the juice runs clear without any pink your bird is done!
By Jack Lawson