Sous vide brisket takes the guesswork out of achieving the perfect brisket. Finish the brisket on your grill, smoker or in the oven for the flavorful, deep-colored bark that you love.
Author: Sarah Mock
Sous vide cauliflower, cooked whole, is perfectly cooked from edge to edge and finished off in the oven under a broiler or in an air fryer for a roasted outer crust.
Author: Sarah Mock
Sous Vide Lobster Tail sounds fancy, but is shockingly easy to make! With the magic of sous vide, you can't mess lobster up, so no need to worry about a rubbery disaster. Use this sous vide lobster tail...
Author: Chelsea Cole
Sous vide ribs cooked for 24 hours and then finished on the smoker or grill will make the best pork ribs you have ever had. These ribs are meaty yet tender and fall off the bone just by touching them.
Author: Sarah Mock
Asparagus and sous vide cooking are made for each other. In less than ten minutes, you have crisp, tender and sweet asparagus. Never overcooked. Always just right.
Author: Carrie Havranek
Make the most perfectly tender and juicy chuck roast using the sous vide method of cooking. This sous vide chuck roast is a perfect meal that is budget friendly and can be shredded for stew, used to make...
Author: Valerie Skinner
Jalapeno honey is the perfect balance of heat and sweet. Easily infuse jalapeno honey with the help of sous vide in hours, instead of weeks. Start with this hot honey infusion recipe and you will be inspired...
Author: Sarah Mock
Sous Vide Sweet Potatoes are hands down the best way to cook sweet potatoes. Using a controlled water bath, these sweet spuds are evenly cooked with a perfect texture. Great to roast, puree or even season...
Author: Valerie Skinner
If you are having a small gathering for Thanksgiving or don't want to heat up your kitchen to cook a turkey, us the sous vide cooking method to perfectly cook a turkey breast. The easiest way to cook a...
Author: Sarah Mock
Sous Vide Frozen Shrimp - Need to cook frozen shrimp in a hurry? Using an immersion circulator, you can cook frozen shrimp perfectly in just 25 minutes! With the sous vide method, each shrimp is tender...
Author: Valerie Skinner
Sous viding has become one of my favorite ways to prepare chicken thighs. I prefer bone in, skin on because they have so much flavor. The times and temperatures below apply to both boneless and bone-in...
Author: Chelsea Cole
Sous vide is a French cooking technique whereby vacuum sealed food is cooked in a temperature controlled water bath for an extended period of time. This technique produces incredible Chicken Thighs that...
Author: Chula King
Add intense cinnamon flavour to your baked goods with this easy to make cinnamon extract!
Author: Allyson Letal @ cravethegood.com
Learn how to make a light and elegant meal with this sous vide lobster tail recipe. The flaky lobster is also grilled for a smoky finish.
Author: Mike