A favorite with restaurant chefs, sous vide is becoming popular in home kitchens as well. And no wonder – foods emerge with amazing flavor and texture.
It’s also simple and convenient: Just set the temperature on a sous vide immersion circulator, place the vacuum-sealed food in the water bath and leave it to cook slowly. Then serve the food immediately, or refrigerate it in the bag until ready to use.
Using the sous vide technique, you can cook everything from salmon to beef short ribs and carrots. Check out the recipes featured here.
Beef Filets >
Sous Vide Poached Eggs >
Beef Short Ribs with Cumin-Butter Carrots >
Diver Scallops with Red and Golden Baby Beets >
Duck Breasts and Confit of Duck Legs >
Milk-Poached Halibut Flavored with Rosemary and Makrut Lime Leaves >
Sous Vide Salmon >
Bourbon-Infused Peaches with Crème Anglaise >
Michael Voltaggio’s Sous Vide Turkey >
Michael Voltaggio’s Crispy Chicken Thighs >
Beef Porterhouse a la Plancha >