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Entries tagged with 'Sous Vide 101'

Sous-Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers

Serious Eats J. Kenji López-Alt 12 comments

Steamed buns stuffed with pork belly cooked sous-vide in a Japanese-style marinade. More

Sous-Vide Double Cut Pork Chops

Serious Eats J. Kenji López-Alt Post a comment

A double-cut pork chop can be an impressive centerpiece to a meal. Cooking it through traditional means can be tough, but with a sous-vide cooker, juicy results are guaranteed. Here's how to do it. More

Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)

Serious Eats J. Kenji López-Alt 25 comments

A three-stage cooking process creates the ultimate in home-cooked steaks. More

The Ultimate Turducken

Serious Eats J. Kenji López-Alt 17 comments

This upgraded version of a turducken produces perfectly moist chicken, duck, and turkey meat with no flabby, unrendered skin. The ultimate Thanksgiving roast! More

Deep-Fried Sous-Vide 36-Hour All-Belly Porchetta

Serious Eats J. Kenji López-Alt 26 comments

A regular porchetta is delicious, no doubt, but I thought to myself, what if I start with the same all-belly porchetta and take it to the extreme? This was undoubtedly the mind-blowingest of all the mind-blowing meat dishes that have come out of kitchen in perhaps... ever? Bold statement, I know, but I honestly can't think of anything I've ever made that I was happier with then this porchetta. More

Sous Vide Egg Souffle

Serious Eats Linda Miller Nicholson 8 comments

Sous-Vide 101: Tacos de Lengua

Serious Eats J. Kenji López-Alt 23 comments

Not only does cooking a tongue sous-vide make for complete set-it-and-forget-it ease (as it does with any braised or confit dish), it also creates a more flavorful finished product as the tongue slowly stews in its own juices. More

Sous-Vide 101: Duck Breast

Serious Eats J. Kenji López-Alt 27 comments

As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide. By cooking it at 135°F for two hours, much of the fat under the skin begins to soften and render out while the proteins in it begin to set, making it much easier to crisp without shrinking on the stovetop just before serving. More

Sous-Vide: Beef Tenderloin with Lemon-Parsley Butter

Serious Eats J. Kenji López-Alt 12 comments

While all kinds of steak and other quick-cooking meats make perfect candidates for sous-vide cookery, tenderloin is particularly well suited. By cooking the steak in a vacuum-sealed bag in a water bath, you can absolutely guarantee even cooking from edge to edge, and added flavorings keep the meat tasty. More

Sous-Vide 101: Spicy Rubbed Pork Chops with BBQ Sauce

Serious Eats J. Kenji López-Alt 26 comments

Modern pork chops are not forgiving. Back in the day, pigs used to be tough and fatty. They walked five miles each way through sleet and snow in bare feet just to get to the slop pit. They were lucky to get a single patch of dry mud to roll in. You could cook the bejeezus out of their loins and they'd still be juicy (albeit tough) from all the melted fat and connective tissue. Today's pampered pigs, on the other hand, are lean, white, and delicate. Overcook them just a shade, and you're left masticating wet cardboard. Enter sous-vide. More

Sous-Vide Burgers

Serious Eats J. Kenji López-Alt 15 comments

[Photograph: J. Kenji Lopez-Alt] Read all about sous-vide burgers here » About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York... More

Sous-Vide Glazed Carrots

Serious Eats J. Kenji López-Alt 11 comments

Glazed sous-vide carrots. [Photographs: J. Kenji Lopez-Alt]... More

White Rice with Slow-Cooked Egg and Furikake

Serious Eats J. Kenji López-Alt 2 comments

[Photograph: J. Kenji Lopez-Alt] Note: This recipe requires the use of a temperature controlled water bath like the Sous-Vide Supreme or an equivalent.... More

Asparagus with Bacon-Hazelnut Vinaigrette and Slow-Cooked Egg

Serious Eats J. Kenji López-Alt 1 comment

[Photograph: J. Kenji Lopez-Alt] Note: This recipe requires the use of a temperature-controlled water bath like the Sous-Vide Supreme or an equivalent.... More

Sous-Vide Chicken with Sun-Dried Tomato Vinaigrette

Serious Eats J. Kenji López-Alt 19 comments

About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, KA... More

Sous-Vide Steaks

Serious Eats J. Kenji López-Alt 42 comments

Note: The science behind sous-vide is fascinating. Check it out here. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York... More

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