Cuisine: Veggies
Sous Vide Pickles
Cooking your pickles Sous Vide at 140ºF / 60ºC ensures the perfect texture every time.
The Ultimate French Fry
The perfect french fry must be fried twice. This is because the first fry par cooks the interior and creates a starch-reinforced exterior that results in an exceptionally crunchy exterior.
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.
Fajita Night (Steak or Chicken)
Fajitas are easy to make, so why bother with extra steps?
Mashed Potatoes with Scallions and Goat Cheese
Meat and potatoes. That’s our kind of meal.
Flash Pickles
These super-fast pickles can be enjoyed immediately, or stored up to two weeks in the refrigerator.
Smoked Spinach and Strawberry Salad
Smoked, raw spinach is a delightful addition to any salad.