Cuisine: Meats
Koji Duck Confit
Koji Duck Confit, Umeboshi, Mountain Yam, Shiso, Mirin Black Plum Sōsu by Chef Keith A. Lord of Strateje Fourteen
Sous Vide Beef Tenderloin
Making tenderloin more tender with the Sous Vide method.
Fajita Night (Steak or Chicken)
Fajitas are easy to make, so why bother with extra steps?
Sous Vide Confit of Duck Leg & Breast
Poultry was made to be cooked with the Sous Vide method.
Sous Vide Beef Short Ribs
Make a perfect short ribs with our Sous Vide method.
Smoked Baby Back Ribs
Slow-cooked, juicy, fall-off-the-bone ribs make our mouths water.