Calabrian Steak with Tomato and Burrata Salad
Recette Magazine Blog » Sous Vide
by Patterson Watkins
2M ago
Calabria is a region of Italy, at the very tip of the ‘boot’, known for its spicy ingredients. Sous vide steak is perfectly cooked in a combination of butter, garlic, and spicy Calabrian peppers. Creamy burrata cheese, tomatoes, and baby arugula are combined for a satisfying side salad. Calabrian peppers definitely pack a punch, so feel free to modify this recipe based on your heat preferences (or substitute the more mild peppadew peppers).  Calabrian Steak with Tomato and Burrata Salad Please always check your food to ensure your food has been cooked to safe serving temperatures. Please ..read more
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Chicken Souvlaki
Recette Magazine Blog » Sous Vide
by Stephanie Winter
2M ago
Souvlaki is a popular street food in Greece where marinated meat is grilled on a skewer. We’ve opted to forgo the grill and use Suvie to cook chicken in this recipe. The chicken is marinated in olive oil and spices, and then sous vide to perfection. We’ve added a homemade tzatziki sauce to be served with the chicken but you can buy any brand premade at the grocery store as well. The chicken, served with warm pita and tzatziki, makes for a devilishly comforting weeknight dinner and leftovers can be saved for lunch the next day.  Chicken Souvlaki Please always check your food to ensure your ..read more
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How to Sous Vide Duck Confit
Recette Magazine Blog » Sous Vide
by Tara Holland
2M ago
Confit is the quintessentially classic French technique historically used to preserve slow-cooked meats, usually cured in salt and then bathed in fat. As well as preserving, confit creates the bonus of tender and juicy meat. However, using the sous vide method for duck confit, the curing process isn’t essential (I tried a 6-hour cure in a vacuum-sealed bag, and there was not much difference in flavor or texture). I tried different variations of temperatures and time length: the eight-hour bath at 170F worked, but the meat, although perfectly tasty, had a toughness compared to slow-cooking fo ..read more
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Salmon with Mustard Dill Cream Sauce
Recette Magazine Blog » Sous Vide
by Caroline Pierce
2M ago
For a restaurant-worthy meal enjoyed in the comfort of your own home, look no further than this delicious salmon filet with mustard dill cream sauce. We sous vide wild, sockeye salmon filets to perfect doneness (if using farmed salmon, increase the temperature to 125° or 130°F) and finish them with a rich pan sauce composed of shallots, white wine, mustard, cream, and dill. We love the bright herbaceousness of dill, but you can substitute parsley or tarragon if you prefer. Salmon with Mustard Dill Cream Sauce Please always check your food to ensure your food has been cooked to safe serving tem ..read more
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Steak Taco Plate with Rice and Beans
Recette Magazine Blog » Sous Vide
by Caroline Pierce
2M ago
This steak taco plate brings together everything you love about a taco, but without the tortilla. Think rich black beans, bright yellow rice, piquant pico de gallo, creamy Monterey jack cheese, and crisp romaine lettuce. All the components get cooked separately but come together in perfect harmony once assembled. Be sure to pat the steak as dry as possible and get that pan as hot as you can to ensure a good sear on the meat. Steak Taco Plate with Rice and Beans Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommen ..read more
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Beer Brats
Recette Magazine Blog » Sous Vide
by Dan Snedeker
2M ago
Bratwurst are a German-style sausage typically made with pork or beef. Thanks to the German’s affinity for beer they are often simmered in beer to cook and then finished on a grill or in a skillet. We use the same method with Suvie replacing the sous vide bag with a can of beer to poach the bratwurst. Served with sauerkraut and roasted red potatoes. Beer Brats Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures. Servings: 6 Time: 15 minutes Difficulty: 1 hour Print Ingredients ..read more
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Meal Card: Prime Rib with Cauliflower Mash
Recette Magazine Blog » Sous Vide
by Suvie Team
2M ago
Our Sous Vide Prime Rib with Cauliflower Mash is the ultimate carb conscious comfort dish for chilly evenings. Fork tender prime rib is paired with creamy cauliflower mash and served with a deeply flavorful beef au jus for drizzling. Prime Rib with Cauliflower Mash Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures. Servings: 2-4 Time: 5 minutes Difficulty: 2 hours Print Ingredients 1-2 packages cauliflower florets 1-2 packages Prime Rib Steak  1-2 packets Garlic Herb Sea ..read more
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Egg and Salmon Toasts
Recette Magazine Blog » Sous Vide
by Caroline Pierce
2M ago
Whether you like your smoked salmon on toast or on a bagel, we think it’s the perfect breakfast treat. In this delicious and hearty toast recipe we top thick slices of sourdough with spinach, smoked salmon, and eggs for an array of textures and flavors. Adding creme fraiche or sour cream to the eggs makes them rich and custardy, and sous viding ensures they are never tough or overcooked. Assemble and schedule this meal in the evening and have a delicious breakfast waiting for you in the morning.  Egg and Salmon Toasts Please always check your food to ensure your food has been cooked to sa ..read more
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Butter-Basted Pork Chop with Baby Potatoes and French Green Beans
Recette Magazine Blog » Sous Vide
by Stephanie Winter
2M ago
Pork chops are the most popular cut of pork in the US, but since selective breeding has made our pork leaner over the past 20 years the standby pork chop isn’t as forgiving as it used to be. The leaner the cut of pork the more careful we need to be about overcooking. Luckily, we have Suvie on our side to help attain the perfect internal temperature without overcooking. Pork chops are a great option for sous vide as they won’t become dry from overcooking and a quick sear in a hot skillet will still give you the crisp browned exterior that makes pork chops so tasty. We’ve paired this pork chop w ..read more
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Sweet and Sticky Chicken Thighs
Recette Magazine Blog » Sous Vide
by Caroline Pierce
2M ago
This simple recipe delivers big, bold flavor thanks to the combination of fish sauce and brown sugar. The chicken thighs are first sous vide in the sauce to soak up that sweet and funky flavor before being broiled until juicy and crisp. While the chicken broils, we cook down the sauce into a perfect salty, sweet glaze that is drizzled onto the chicken just before serving. Paired with fluffy white rice and herby cilantro leaves, this dish is a knockout that will have you wanting to make it again and again.  Sweet and Sticky Chicken Thighs Please always check your food to ensure your food h ..read more
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