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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… 

How To Cook Prime Rib Sous Vide

One of our favorite dishes to serve during the holidays is prime rib. By cooking your prime rib sous vide using the Sansaire, you’re guaranteed to produce a perfectly cooked, juicy, succulent roast, without tying up your oven, stressing doneness, or worrying about timing. The traditional way to cook a prime rib is to roast… 

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How to Cook Thanksgiving Dinner Sous Vide Using the Sansaire

If cooking Thanksgiving dinner is part of your family’s annual tradition, you likely have the same cooking goals each year: juicy, delicious turkey, rich gravy, tender vegetables, and no stress. Unfortunately, for many home cooks Thanksgiving is rife with the chaos of trying to properly bake your turkey while juggling vegetables, side dishes and sauces,… 

How to Cook Fish Sous Vide

Fish is one of the best foods you can cook sous vide. The flesh of fish is delicate and easy to overcook with traditional techniques, but cooking sous vide ensures that your fish remains moist, flavorful and vibrant. In the photo above, both salmon fillets were cooked to the same internal temperature of 48°C /…