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
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
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