39 sous vide preston Recipes

boneless duck breast halves, skin on, salt and ground black pepper to taste, fresh thyme leaves, vegetable oil

new york strip steaks, salt and freshly ground black pepper to taste, vegetable oil, butter, clamshell mushrooms, separated, salt and freshly ground black pepper to taste, vegetable oil, garlic, crushed, water, balsamic vinegar, cold butter, salt and freshly ground black pepper to taste

skinless boneless pork shoulder, red bell peppers, smoked salt, chinese five spice powder, bacon fat, honey, soy sauce, fresh rosemary, oyster mushrooms, sungold cherry tomatoes, heavy cream, salt, white wine, garlic paste, tapioca flour, cumin, ground pepper, sheet of heavy duty reynolds wrap foil

steaks , 1/2 lb each, kosher salt & freshly ground black pepper, thyme (optional), garlic cloves (optional), shallots, thinly sliced (optional), canola oil

pork butt (shoulder), vinegar , apple cider, brown sugar, black pepper, garlic, granulated, lemon peel, kosher salt, honey, bourbon, barbecue sauce, quick and tasty , bbq sauce - quick and tasty

pork rib racks, trimmed and cut into sections, barbecue sauce, use your favorite, rib rub seasoning , courtesy of sarasotacook, paprika, cumin, chili powder, dried oregano, fresh ground black pepper, kosher salt, garlic powder, onion powder

whole turkey (fresh or fully thawed), your favorite dressing, recipe, lemon, rosemary, thyme or sage, if you prefer, garlic, olive oil or butter, salt, pepper

button mushrooms , thoroughly washed and dried, extra virgin olive oil, cider vinegar , as needed, fresh bay leaf, peppercorns, fresh parsley, finely chopped ,as needed

mackerel, filleted,skinned ,and deboned, white vinegar, onions (thin), mustard seeds, celery seed, turmeric, salt, water

fresh strawberries, chopped roughly, chocolate liqueur (i used godiva), cherry flavored liqueur (i used nalewka babuni cherry wine), grand marnier

well trimmed beef tenderloin , all visible fat removed, salt , to taste, pepper , to taste, olive oil, enough to coat the bottom of the skillet for initial searing, fresh springs thyme , i substituted using 1/4 tsp dried, butter, salt

whole chicken (remove organs), fresh ginger , julienned, garlic cloves, peeled and smashed, stalks scallions , cut into 2-inch pieces, star anise, cinnamon stick, soy sauce, dark soy sauce, shao xing wine, white pepper powder, sugar, water

jumbo spears white asparagus, sugar, kosher salt, cold milk

heavy cream, white wine, salt, ground white pepper, salsify roots, peeled and diced , stored in water with juice of 1 lemon, white onion, diced, potato, peeled and diced , stored in water with juice of1 lemon, fresh thyme, escolar, cut into 6-oz, 1-inch-thick portions, olive oil, salt and freshly ground black pepper, fresh tarragon, marble potatoes, blanched and halved, heirloom tomatoes, halved, shaved fennel, lightly blanched, shaved white truffles , optional, special equipment : sous-vide machine and vacuum sealer, optional

dried yeast (or 1 cake fleishmanns fresh yeast), salt, water (lukewarm), buckwheat flour, baking soda, baking powder (not in original recipe) (optional), salt, sugar, water (or half milk and ), warm water (lukewarm), salt, buckwheat flour (to make a stiff batter)

brown sugar, granulated sugar, cider vinegar, water, cinnamon sticks, whole allspice, pure maple syrup, orange, sliced, lemon, sliced, pitted prunes (about 45), pecan halves (about 1/8 cup), rum

apples, sliced, raisins or 2/3 cup red currants, dried peaches, berry wine or 1 cup sherry wine, brandy, honey

mullet fillets (any fish can be used), brown onion, olive oil, salt, white vinegar