Ham is not for everyone, but if you're a ham lover, lucky you, because ham is one meat that's darn difficult to mess up. Want to make it even juicier and more foolproof? Cook the sucker sous-vide. Because hams are pre-cooked, it's really just a matter of reheating them. Typically, I'd suggest removing meat from its retail packaging, seasoning it, then re-sealing it in a sous-vide bag before cooking it. But since ham's pre-seasoned, it can be cooked directly in the package it comes in, making the whole process even more appealing.
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Steamed buns stuffed with pork belly cooked sous-vide in a Japanese-style marinade.
Tender poached eggs served with a ragout of corn, chorizo, scallions, and basil, and topped with brioche croutons toasted in chorizo oil.
Get foolproof eggs with liquid yolks, tender whites, and a perfect shape every time.
Tight, clean whites that peel nicely with a molten golden-yolked core.
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.
A three-stage cooking process creates the ultimate in home-cooked steaks.
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.
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.
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.
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.
Glazed sous-vide carrots. [Photographs: J. Kenji Lopez-Alt]...
[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....
[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....
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...
Lamb rack slow-cooked sous-vide style to a perfect medium rare.
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...