sous vide ribs recipe
Recipe: sous vide ribs We are into our second week without Neva while she is studying hard at doggy training camp. We miss her terribly. I catch myself
The Food Lab's Complete Guide to Sous Vide Pork Chops
A good pork chop is only as good as the method by which you cook it. You want the most foolproof way to guarantee extra-juicy pork chops? Sous vide is the way to go. Here's my complete guide to how it's done.
Sous Vide Pork Tenderloin - Nom Nom Paleo®
The SousVide Supreme has forever changed the way I cook in the kitchen. It's guaranteed to give you a tasty and tender piece of meat!
Saftiges Schweinekotelett Sous Vide gegart
Bevor du den Koteletts in der heißen Pfanne den Feinschliff verpasst, garen sie zunächst bei gemütlichen 60 °C sanft vor sich hin - saftiger geht's nicht.
The Food Lab's Guide to Sous Vide Ribs
The Food Lab has all of the answers to make you the hero of your next cookout with the best BBQ ribs ever. Find out how in our Serious Eats ribs guide from Kenji.
Sous Vide BBQ Pork Shoulder
There are times when we want things a little more hands-off, a little more reliable, whether it's because we're getting ready for a big party and don't want to risk screwing up that pork, or if we're busy weekday workers who still want to be able to come home and pull off a batch of pulled pork before bedtime. Not only that, but using a sous vide cooker to cook pork shoulder can allow you to achieve textures you can't get with traditional cooking methods.Who knows, we may even want to cook…
Chashu Pork (Marinated Braised Pork Belly for Tonkotsu Ramen) Recipe
This chashu pork (pork belly braised in soy sauce, sake, and mirin) is the perfectly tender addition to your next bowl of ramen.
Ganze Schweinelende Sous Vide gegart
Lende würzen und in einen Vacuumbeutel legen. Einen Schuss Öl dazu geben und einschweissen. Garkörbchen in den einhängen. Beutel mit der Lende in den Garkorb legen und bis zur Max. Markierung, warmes Wasser auffüllen, verschliessen. Dann 75 Minuten lang bei 60° auf Stufe 1 garen. Anschliessend die Lende aus dem Beutel nehmen und etwas abtupfen.Danach ganz kurz von beiden Seiten in Butter braten.
Sous Vide Chinese Crispy Roasted Pork Belly (Siu Yuk / Siu Gee Yuk / Sio Bak)
Growing up in a Chinese household, roasted meats regularly made it onto our dinner table each week. However, given the fact that both my mother and father worked full-time jobs, in addition to raising three crazy misbehaved children, these meats were never prepared at home (despite my mother being a
I’ve been waiting a long time to make a porchetta. Ever since I had the porchetta sandwich at Roli Roti, I knew I had to try making it at home. I’m making a porchetta instead of the same ol’ traditional ham or turkey this holiday. This porchetta came out ah-mah-zing. Salty crispy pork skin so […]
Das Sous-Vide Steak - Die Schritt für Schritt Anleitung
Wir zeigen euch das perfekte Steak - das Sous-Vide Steak. Wie macht man das? Hier findet Ihr unsere Schritt für Schritt Anleitung mit Video. >
Deep-Fried, Sous Vide, 36-Hour, All-Belly Porchetta (or, the Most Freaking Delicious Thing to Ever Come Out of My Kitchen) | The Food Lab
A regular porchetta is delicious, no doubt, but I thought to myself, what if I start with the same all-belly porchetta and take it to the extreme? This was undoubtedly the mind-blowingest of all the mind-blowing meat dishes that have come out of kitchen in perhaps... ever? Bold statement, I know, but I honestly can't think of anything I've ever made that I was happier with then this porchetta.
Sous vide Tex-Mex pork tenderloin fillet recipe
Pork tenderloin cooked sous-vide is glorious. Tender and juicy with a hint of spice and herbs. I actually cooked this for another recipe, Cheatin' pork enchiladas as I needed pre cooked tenderloin
Overnight Sous Vide Bacon Recipe
I was skeptical of the idea of sous vide bacon. I generally prefer my bacon cooked completely crisp, rather than trying to get bacon that's crisp and moist at the same time. But bacon cooked sous vide overnight is the first I've ever tasted that delivers on that moist-and-crisp promise. It's crispy on the exterior as you bite into it, but it quite literally melts in your mouth, like the finest confit pork belly, as you chew. Here's how to make it.