Recipes

Recipe: Sous Vide Shredded Beef

Shredded beef is a comfort food classic. To spice things up, we suggest going the traditiona cuban route with cumin, green chiles and bell pepper.

  By Jack Lawson

Recipe: Sous Vide Pastrami

Pastrami is a deli classic that's hard to get right at home. Yet, by using a basic smoker and sous vide you can have this rich treat right at home.

  By Jack Lawson

Recipe: Sous Vide Fried Chicken

Fried chicken is a winner no matter the season. Although oil and water don't usually mix, sous vide preps the chicken so it fries in half the usual time.

 

 

  By Jack Lawson

Recipe: Sous Vide Baby Back Ribs

Looking for a mouth watering recipe for Sous Vide Baby Back Ribs? Look no further. Check out our easy sous vide recipe here.

  By Jack Lawson

Recipe: Sous Vide Prime Rib

Prime rib one of the great jewels of cooking, made better through sous vide. A rich, red-wine sauce only heightens the magic of low and slow sous vide rib.

  By Jack Lawson

Recipe: Sous Vide Cannabis Butter

As legalization rolls out across the country more and more people are experimenting with cannabis in cooking. Our recipe will walk you through all the steps, including prepping your favourite herb for maximize THC extraction through a method called decarboxilation.

  By Jack Lawson

Recipe: Sous Vide Chuck Roast

Chuck roasts are a low-cost kitchen staple that blossoms under sous vide. Sous vide leads to a melt-in-your-mouth roast that'll have seconds in high demand.

  By Jack Lawson

Recipe: Sous Vide Baked Potato

Sous vide baked potatos are a classic comfort food with a twist. Fluffy, light baked potatos, skin-on or skin-off, are only a few steps away.

  By Jack Lawson

Recipe: Sous Vide Sesame Chicken

Sesame chicken is the counterpoint to salmon in our household. Tired of one? Then try the other. We suggest playing around with different types of vinegar for the marinade until you find something you like best. Personally, we're quite fond of both rice wine vinegar and Japanese mirin.

We recommend serving over a bed of soft white rice and garnishing with finely sliced scallions for a dash of colour.

  By Jack Lawson

Recipe: Sous Vide Octopus

When cooked well octopus is a buttery, delivious meal that absorbs flavour like nothing else. These days a lot of attention is paid to 'umami' - or richness. Octopus, and seafood in general, are the original umamiĀ  ambassadors. In sushi restaurants new hires often have to massauge the octopus before cooking in order to make it tastier down the line. Using sous vide allows for nailing this difficult balance 100% of the time, every time - and without hurting your wrists to boot.

Although not for the squeamish we would strongly suggest you give octopus a go, whether as an appetizer or main dish. There's a lot of flexibility to be had here, but for now we're pursuing a classic combination of spanish flavours like smoked paprika, rosemary and olives.

 

  By Jack Lawson