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 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