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 umami 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
Recipe: Sous Vide Barbeque Pork Ribs
Sous vide pork ribs are a melt in your mouth treat. The magic of sous vide, not to mention liquid smoke, makes this an all time favourite.
By Jack Lawson
Recipe: Sous Vide Vegetarian Chili Garlic Tofu
Tofu and chili-garlic sauce is a match made in heaven, one well established by pan-Asian cooking traditions. Sous vide leads to creamy yet firm tofu that's tough to beat. Moroccan Harissa is another winning combination, but one perhaps best saved for another recipe another time.
By Jack Lawson
Recipe: Sous Vide Eggplant Parmesan
Eggplant parmesan is, to me, the perfect comfort meal. It's a bit of work, but with sous vide eggplant turns buttery and soft - with none of the bitterness of scrapy textures you might have (unforunately) experienced.
To simplify this recipe, feel free to use your facourite store bought tomato sauce. The one included in this recipe is a personal favourite, but nonna knows best.
By Jack Lawson
Recipe: Sous Vide Moroccan-Style Chicken Breast
Sous vide chicken breasts are a great foundation for experimenting in the kitchen. They take on flavour profiles like nothing else, and are a healthy alternative to red meat.
By Jack Lawson
Recipe: Sous Vide Lamb Leg Steaks
Lamb can be a challenging meat to work with at the best of times. Its strong flavour is divisive, even if its seasonal connotations are grand. Lamb leg steaks are an easy, more affordable option compared to other traditional cuts - like chops. Even better, trimming the fat off is as easy as cutting along the fat cap if you like your lamb less lamby.
By Jack Lawson
Recipe: Sous Vide Cheesecake in a Jar
Traditionally, cheesecake is made with a faux-water bath. Using sous vide innovates on this history by offering 360 degrees of steady heat, precise temperature control, and hands-off cooking. Even better, the base for cheescake is constant - allowing for a mix and match in just one batch. Top with blueberries for the traditional, strawberries and caramel, or something else entirely. The world is yours, and there's cheesecake for dessert.
By Jack Lawson
Recipe: Sous Vide Creme Brulee
Creme Brulee can be intimidating for even experienced kitchen cooks. Custard is extremely sensitive to heat, which makes it a perfect pairing for the fine temperature control of sous vide cooking. Make sure to experiment with infusions like rosewater, espresso and the like to make the brulee you want to see in the world.
By Jack Lawson