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.
Recipe: Sous Vide Rhubarb Jam
Jam has a short life span in our household - no matter your shade of marmalade or raspberry. A personal favourite has always been rhubarb jam. Strawberries add a delightful sweetness, but rhubarb on itself is rich and tart. Mix with yogurt for an impromptu grab and go yogurt cup!
By Jack Lawson
Recipe: Sous Vide Pot Roast
Roasts are a classic weekend to weekday meal - great on the day of and even better during the week for easy, thermos-ready lunches. Sous vide takes longer than a typical roast, but can be set up easily and left, mostly, unattended during the cook.
By Jack Lawson
Recipe: Sous Vide Peach Cobbler in a Jar
There's nothing quite like cobbler, no matter the weather. Summer, winter, fall, and spring are all perfect times to enjoy seasonal variations.
By Jack Lawson
Recipe: Sous Vide Swordfish
One of the best parts of sous vide is the thrill of trying something new. Swordfish is an unconventional dish, and pairs excellently with the an equally unusual cooking method. Don't be afraid to try your favourite white fish marinades!
By Jack Lawson
Recipe: Sous Vide Duck Breast
Duck breast is the defintion of luxurious, buttery flavour. Sous vide is the perfect pairing that makes for juicy duck and crisp skin with double searing.
By Jack Lawson