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

Recipe: Sous Vide Lemon Ginger Cod

White fish like cod are frequently relegated to the drudgery of Tuesday night, health conscious meals. As one of the most delicate kinds of fish cooktime and heat are tremendously important for soft, umami-laced cod. Undoubtedly one of the best ways to cook cod, even using traditional flavors like lemon and dill,  is using sous vide to coax out the best from this fillet of fish.

  By Jack Lawson

egg bites using the canning method

Sous Vide Egg Bites

Sous vide egg bites quickly became one of the most popular and frequently talked about recipes in the industry after Starbucks popularized them. These pillowy eggs have a fluffy texture yet creamy consistency due to the addition of cottage cheese. You will need small canning jars in order to use this recipe; if you don't have any, check out this egg bite hack. Get creative by using your favorite breakfast ingredients to spice up your morning meals!

  By Sous Vide Guy

Finished smoked pork belly

Sous Vide Eggs & Pork Belly Chashu (for Ramen)

Ramen is an obsession for many people. The slow simmered bone broths make all of your woes disappear with every single slurp. Ok, so I'm one of those people. But making ramen is a TON of work. I don't have the energy to make my own broth, but thanks to sous vide, making the pork belly and perfect ramen eggs is incredibly easy and predictable.

  By Sous Vide Guy