Feb 14, 2017
Delectable Date Night Sous Vide Lamb
One, Lean Flavorful Rack of Lamb
Chocolate and lamb, while an unlikely pair, make for a truly delectable Valentine’s dish. Inspired by authentic Mexican mole, our recipe for sous vide rack of lamb features a chocolate chili glaze. The sweet, savory glaze offsets the lamb’s traditional ‘gamey’ flavor, and the unique chemical properties of the chocolate help build a veritable bridge between the lamb and the mint garnish.
Prep time: 15 minutes
Sous vide time: 2 hours (or up to … Read more
Feb 13, 2017
Sous Vide Artichokes for Valentine’s Day
Winning their Heartichokes
The height of artichoke season is upon us! Mid-February in California, where nearly all of America’s ‘chokes’ flourish, is prime time for these fussy, unopened flowers. When their leaves eventually open, they are a beautiful, bright lavender color. The only edible part of the artichoke, however, is its heart.
Feb 7, 2017
Teriyaki Sous Vide Chicken Wings Recipe
Wing It On Weekdays
This easy recipe for teriyaki chicken wings features a savory sauce produced by the sous vide process itself. When the sauce is reduced, it makes for a gelatin-rich, glossy, lip-smacking glaze. Consider pairing these wings with BBQ pork ribs for the ultimate appetizer array. If you have any recipes you think would be great crowd-pleasers, feel free to leave us a comment on this post.
Prep time: 20-30 minutes
Sous vide time: 2 hours (or up … Read more
Feb 1, 2017
Sous Vide Pork Ribs for the Win
Sous vide pork ribs, the food of champions. To prepare for the big game in Houston this weekend, we put on our chef hats and pondered the most amazing rub and BBQ sauce worthy of this cut of meat. Our Executive Chef, Scott Peabody, busted out one of his very favorite pantry ingredients, canned chipotle peppers in adobo, just for the occasion. They’re packed with unbelievable smoky, spicy flavor. If you’re not a fan of too much heat, you … Read more
Feb 1, 2017
Sous Vide Cocktails for Sunday Night Football
Kickoff Game Day with a Lemon Drop
When life hands you lemons, find your highball glasses and make the darling of mixed libations: a vodka cocktail infused with caramelized lemons. The average bar makes this sweet concoction with bottled lemon juice, citrus vodka, and triple sec, but the true connoisseur uses fresh ingredients and experiments with new ways to elevate the flavor while preserving the drink’s delicate balance.
This Sunday night, use the sous vide technique to infuse your vodka … Read more
Jan 30, 2017
British-Style Fish and Chips Part 2
Fish and Potatoes, a Friendchip for the Ages
Now that you know how to make beer-battered sous vide fish, it’s time to add sous vide chips, the second part of this dynamic duo, to the mix. We use russet potatoes for this recipe because they’re very absorbent and starchy. They stay soft on the inside and crisp beautifully on the outside when you deep-fry them in canola or other vegetable oil.
Both the French and the Belgians claim credit … Read more
Jan 26, 2017
British-Style Fish and Chips Part 1
Oh My Cod
An estimated 8,500 to 10,500 specialty shops across the United Kingdom serve fish and chips. Battered cod, soused in vinegar, and wrapped in paper is a beloved staple that 80% of Brits enjoy at least once a year. Fish and chips even nabbed spot number ten on a list of the UK’s top favorite smells in 2004. How did this dish rise to such prominence?
The tale begins in 1860 when Joseph Malin opened the first official … Read more
Jan 20, 2017
Sweet and Spicy Cherry Cola Hot Wings
Chicken Sous Vide for a Game Day Win
Taber Randolph’s recipe for chicken sous vide cherry cola hot wings is the ultimate crowd-pleaser. First of all, homemade goodness beats takeout any day of the week, especially for such a momentous occasion as the upcoming game in Houston, TX. Secondly, a recipe that punishes as much as it thoroughly pleases is sure to get tongues wagging.
Jan 17, 2017
Sous Vide Short Ribs are Worth the Wait
Why Stout-Glazed Short Ribs are Perfect for Sous Vide
Short ribs tend to be meatier and tougher than other cuts of ribs thanks to various connective tissues, including collagen. But when cooked slowly at a low temperature, something magical happens. Sous vide hydrolyzes the collagen, which is fancy talk for a chemical process that melts the collagen fibers into gelatin. Gelatin is your friend because it makes cooked short ribs exceptionally juicy. When cooked at higher temperatures with traditional … Read more
Dec 13, 2016
We Landed a Big Fish: Shark Tank Recap
Buttering Up the Audience
Did you see us on ABC’s Shark Tank? While it’s been more than a week, the post-Tank glow has yet to wear off. For our pitch to Mark Cuban, Robert Herjavec, Kevin O’Leary, Lori Greiner, and Chris Sacca, we made The Perfect Sous Vide Steak. The step-by-step strategy for this gold standard of steaks can be found on page 145 of Lisa’s book, Sous Vide at Home. The sharks washed it all down with the perfect … Read more