Master Technique – Cooking Legumes Sous Vide
Cooking beans sous vide is a surefire way to ensure that they have an ultra-creamy texture, optimal flavor, and avoid blowouts.
Master Technique – Cooking Lentils Sous Vide
If you’re not cooking your lentils Sous Vide, YOU SHOULD BE. It’s a textural experience not unlike good caviar.
Master Technique – Blanching Green Vegetables Sous Vide
Even a technique as simple as blanching green vegetables can be improved using Sous Vide. Think to yourself - What color is you blanch pot when you're done? Sous Vide-blanched product should be ice-bathed or eaten immediately just as you would with traditionally cooked product.
Smoked Spinach and Strawberry Salad
Smoked, raw spinach is a delightful addition to any salad.