"Sous vide has really made our relief feeding much more efficient and effective."

It Takes a Village

  Our hearts go out to all the recent victims that have been affected by this year’s devastating hurricane season. Natural disasters on this scale are overwhelming and it takes entire communities teaming together to not only get through the event, but to regroup and rebuild after the storm has passed. One such story describing… 

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The 63-degree Egg

I was first introduced to the 63-degree egg by Cindhu, the daring and innovative chef at Sputino’s, a restaurant residing at the end of a tree lined street on the outskirts of Denver’s hip LoHi neighborhood. The egg arrived a top homemade farfalle pasta, both semolina and arugula infused, crispy and confit leeks, a Dijon… 

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It’s Summertime and the Living is Easy…

When you hear “sous vide”, your first thought might be of steak. But sous vide cooking is also perfect for making great salads. Here are 3 recipes for salads that are great for summer barbeques whether you’re the host or a participant in a potluck event. Give these a try for a simple yet delicious… 

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Top 5 Unexpected Sous Vide Tricks

Tender meats and seafood first popularized sous vide in the restaurant sphere, but today home chefs across the globe use the cooking method for a wide variety of projects. It turns out that temperature precise cooking improve your up your DIY game, make you a pickling expert, or give you a unique array of drink… 

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Make Perfect Easy with Cortney Burns & Nick Balla

We’re told not to sweat the small stuff, but the small stuff, especially in cooking, is the whole point. Chefs Nick Balla and Cortney Burns of Bar Tartine know this better than most—but even the most intricate labors of love can be achieved with less labor. The video above, produced by ChefsFeed, shows how professional chefs and home cooks… 

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48-hour Sous Vide Pork Ribs with “Seattle-style” Barbecue Sauce

“Low and slow” is the mantra of barbecue-pit masters everywhere who recognize that gentle heat and long cooking times are the keys to succulent ribs, brisket, and other smoked meats. However, for those of us who don’t have a smoker (or the free time to babysit one all day), cooking your meats sous vide is… 

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Sous Vide Chicken Tacos Recipe

Forget the dried out, bland chicken you may have endured in the past. With the Sansaire, the meat remains juicy, succulent, and so flavorful that you’ll fall in love with your favorite chicken dishes all over again. Chicken tacos are one of our favorite ways to present sous vide poultry, and they couldn’t be easier… 

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Rack of Lamb with Sous Vide Infused Mint Butter Recipe

Rack of lamb is a quintessential spring recipe, and an excellent opportunity to let the Sansaire take the stress out of working with oddly-shaped cuts. In this recipe, we adopt the classic pairing of lamb and mint by infusing the flavor of fresh mint leaves into butter. To put a perfect, golden crust on the… 

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Sous Vide Asparagus with Sous Vide Egg, Pancetta, and Hollandaise Recipe

When cooked sous vide, asparagus is an incredible treat. At once crunchy and tender, there’s a reason that this flavorful vegetable remains a springtime staple. We can’t think of a better way to celebrate asparagus than topping it with a sous vide egg, crispy pancetta, and a creamy hollandaise sauce. The 65°C egg yolk is… 

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Sous Vide Honey-Glazed Carrots Recipe

Carrots are delicious on their own, but with a little butter, honey and 45 minutes in a sous vide bath, they become exceptional! In this recipe, we add crushed hazelnuts and a yogurt spread to the presentation to give the dish contrasting textures. We like to use young carrots (the smaller ones, often with their…