Sous Vide Tom Collins Cocktail Recipe with Meyer Lemon

Meyer Lemon Tom Collins

From Silly Libel to Serious Libation

What began as a super lame joke in 1874 is now a classic cocktail of great notoriety. A Tom Collins is a gin cocktail made with lemon juice, sugar, and soda water. When the joke was all the rage in New York and Philadelphia, it went something like this:

Prankster (P): Dude, do you know a Tom Collins?

Butt of the joke (B): Can’t say that I do.

P: Well, you should. This guy Read more



Delectable Date Night Sous Vide Lamb

Sous vide lamb with chocolate chili glaze and mint garnish.

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



Sous Vide Artichokes for Valentine’s Day

Feast your eyes on the finished sous vide artichokes.

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.  

“The tender-hearted / upright / artichoke / girded itself as / a warrior…” wrote the poet Pablo Neruda in his famous Ode to the Artichoke. To get Read more



Teriyaki Sous Vide Chicken Wings Recipe

Teriyaki sous vide chicken wings.

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



Sous Vide Pork Ribs for the Win

Try some succulent sous vide pork ribs.

Down…Set…Pork!

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



Sous Vide Cocktails for Sunday Night Football

The vodka lemon drop is the pinnacle of sous vide cocktails.

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



British-Style Fish and Chips Part 2

Sous vide chips go perfectly with beer-battered fish.

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



British-Style Fish and Chips Part 1

Sous vide fish and chips for game day

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



Sweet and Spicy Cherry Cola Hot Wings

Try our chicken sous vide recipe for 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.

In Taber’s recipe, also available from our Eat Tender app, cherry cola sweetness perfectly Read more



Sous Vide Short Ribs are Worth the Wait

Sous Vide Short Ribs

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 sous vide short ribs exceptionally juicy. When cooked at higher temperatures Read more