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

Recipe: Sous Vide Chocolate Ice Cream

Chocolate ice cream is a family favourite made easy with sous vide. Fine temperature control take the guess work out, and put the flavour back in. Even better, making ice cream at home means that you can add kinds of extras - from savoury to sweet.

  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.

  By Sous Vide Guy

Recipe: Sous Vide Brisket

Brisket is traditionally the domain of those with the yard-space, not to mention the time, to spare. Although there's nothing we can do about the latter sous vide is a great option for cooking brisket for those short on space.

  By Jack Lawson

Recipe: Sous Vide Bacon

It's hard to mess with perfection, but sous vide bacon straddles the line between crisp and melt-in-your-mouth ably. What's more, you can take advantage of sealing the bacon yourself by throwing in a few favourite herbs. After all, in the kitchen creativity is king.

  By Jack Lawson

Recipe: Sous Vide Turkey Breast

Sous vide turkey breasts are a healthy, light alternative to their poultry cousins. Using sous vide allows for fine-tuned temperature control and beautiful, juicy results.

  By Jack Lawson

Sous Vide Squash Recipe

Acorn squash is a once in a season treat that, for many, represents fall to a 'T.' It also happens to be a prime candidate for the sous vide tradition.

Although typically baked, acorn squash responds tremendously well to the gentle application of continuous heat. This allows the squash to not only keep its vibrant color, but also allows the cook to control precisely how firm the acorn squash turns out.

  By Jack Lawson

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