Sous Vide Pork Belly
Mmmm bacon. What's better than bacon? Huge slabs of it. Pork belly cooked sous vide results in unbelievable tenderness (but not mushy) with butter-like rendered fat.
Sous Vide Cold Brew Coffee
Trends often come and go, but I think cold brew coffee is here to stay due its amazing smoothness, concentrated caffeine, and low acidity levels. And thanks to sous vide, cold brew coffee no longer needs to take 24 hours to make!
Sous Vide Honey Glazed Carrots
Cooking carrots sous vide captures all of the intense carrot flavor within the bag while also retaining much more of the nutritional value.
Sous Vide Chicken Breast
Sous vide chicken breast is unbelievably easy to make. The first time you eat it, you will be shocked at just how juicy chicken can really be.
Sous Vide Bone-In Pork Chops
Whether you’re in the mood for something with a bit of kick, such as a mojo marinade, or something a bit sweeter, such as a honey glaze, your sous vide pork chop will be absolutely incredible!
Sous Vide Tri-Tip Steak
This traditionally tougher cut of steak has perhaps one of the most substantial transformations from sous vide.
Sous Vide Bananas Foster
Bananas foster is an all-time great dessert, and sous vide takes it to the next level! You will first need to make a rum sauce (be sure to bring it to a boil as described in order to remove most the alcohol) to use with this meal.
Sous Vide Asparagus
Asparagus tastes great when its seasoned well, but achieving a good consistency can be extremely difficult when cooking using traditional methods. If you're like me, your asparagus usually ends up chewy and hard to cut up. No longer with sous vide!
For only a short time at a high temperature, you can get asparagus that is perfectly cooked and a pleasure to eat. You can season the asparagus however you'd like, just butter works fine as does flavored olive oils.
Sous Vide Red Wine Poached Pears
Red wine poached pears are elegantly delicious while also appearing as a work of art on your plate.
Crispy Chili Lime Chicken Thighs
Let’s face it, chicken thighs are nothing without a crispy, crunchy, salty, skin. We'll explain how to get that perfect crispy skin after cooking them sous vide.
Sous Vide New York Strip
New York Strips are one of the most iconic cuts of steak in the United States, and for great reason. This strip of meat is super tender and only gets even more tender from cooking it sous vide.
Sous Vide Salmon with Hollandaise Sauce
This simple sous vide salmon recipe transforms a regular salmon filet into an elegant dish thanks to hollandaise sauce. Did I use simple and hollandaise in the same sentence?
Sous Vide Flank Steak
Flank steaks are not just for stir-frying anymore! This traditionally tough and lean cut of meat turns into an amazingly tender cut of steak after cooking it sous vide. And best of yet? You can put together an incredible sous vide flank steak dish for next to nothing.
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.
Sous Vide Shamrock Shake Creme Brulee
This incredible sous vide creme brulee recipe resembles the iconic Shamrock Shake by using similar refreshing mint flavors but with a unique twist.
Sous Vide Lemon Raspberry Creme Brulee
I've always enjoyed Crème Brûlée, with its glassy sugar top coating and silky smooth custard underneath. But this lemon raspberry sous vide Crème Brûlée recipe takes it to another level.
Sous Vide Lobster Tail
Sous vide lobster is crazy simple - one of the few proteins that do not need a sear after cooking. It's 100% better than broiling, boiling, and steaming.
Sous Vide Eggs Benedict
Thankfully to sous vide, making eggs benedict just got a whole lot easier. This sous vide eggs benedict recipe uses the same temperature to poach the eggs AND make the hollandaise sauce.
Sous Vide Rack of Lamb
It's official. Rack of lamb should not be cooked using any method other than sous vide. It's just too perfect. With just a little salt and pepper, sous vide rack of lamb has the most buttery, mouthwatering, and tender flavors imaginable. There's seriously no way to screw it up. Make it!
Sous Vide Filet Mignon
The most tender of cuts. Filet mignon is an exceptionally classy cut of steak with a butter-like mouthwatering texture. Sous vide enhances this texture even more so, resulting in the most tender steak you can possibly eat.
Sous Vide Pork Tenderloin
sous vide pork tenderloin is an unsung hero of the cheap-yet-delicious meals and is one of our favorite things to cook.