How To Cook With A Sous Vide For Restaurant-Worthy Results At Home
Food editor Kristen Eppich shares the precision-heat technique everyone’s talking about. It may change the way you cook! Ever wondered how a restaurant produces that silky, tender, perfect cut of meat? Well, it’s sous vide (“under vacuum”), and you’ve probably tasted it without knowing it. Now, thanks to the…
La Palma’s Sous Vide Chilled King Salmon With Avocado And Citrus
Delicate items like salmon fillets have a tendency to stick together while cooking. To help separate them, make sure there’s adequate olive oil in the freezer bag. The fish will be very tender so take care when removing it from the bag.
Sous Vide Harissa Carrots With Crispy Chickpeas
If you can’t fit all the carrots into one freezer bag, use a second bag and add 3 tablespoons of oil and 1⁄2 teaspoon of both salt and sugar to the recipe. Make sure that the carrots lay flat so they’re evenly exposed to the heat. If the bag floats,…
Sous Vide Chicken Breast With Dill Butter And Little Gem Salad
Sous Vide Steak With Herby Fingerling Potatoes And Horseradish Cream
Once the sous vide steak is cooked and patted dry, you can cool it in the fridge for 5 minutes, which slightly cools the exterior, giving you extra time to achieve a good crust when searing at the end. It’s important to let your steak rest just as you would after…
How To Make The Ultimate Grilled Steak
Food editor Kristen Eppich shows Lynda how to get restaurant-worthy results at home.