13 sous vide Recipes

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

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

flat iron steaks, balsamic vinegar, granulated garlic, extra virgin olive oil, ground mustard, salt & pepper

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

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

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

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

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