Cod in a Banana Leaf with Korean Dipping Sauce: uncomplicated, delicious, visually appealing.
I spent a year perfecting the hamburger. Here is the result- Move over, Heston Blumenthal and Modernist Cuisine Team.
48 hour short ribs, port chocolate reduction, and celeriac potato puree. A decadent birthday dinner!
The Double Wide: Duck Confit Corn Dogs Doused in 'Fagioli al Fiasco' Chili
Ever had medium rare goat leg osso buco that was fall-off-the-bone tender? Sous vide is the trick- read on...
Long Pepper infused scallops ceviche style. A delicious tropical treat!
Bronte Pistachio-Chevre Fondue with Beet "Noodles"
Morels: An Ode & a Dish with Hominy Gnocchi & Sous Vide Souffle
Here's a mouthful (a delicious one): Grilled Baby Back Ribs with Long Pepper Spice Rub and Pomegranate BBQ Sauce.
99.9% local spring feast: sous-vide duck legs with herb spaetzle, asparagus, and rhubarb.
Corn Cream with Quail Egg Yolks in Daffodil Coronas- A post about grief and hope.
chubby hubby conquers the burger... with sous vide
Watermelon TarTar with hayden mango "Yolk"
Beet Fettuccine with Morel-Fiddlehead Marsala Primavera and Sous Vide Quail Eggs
Pearls of strawberry puree as part of a modernist take on "banana split." not your nana's 'nana!
Sous vide chicken breast with fresh basil pesto
This crispy, stove-top "sous vide" duck breast was simply the best piece of duck I've ever eaten. [step-by-step video]
Caramelized salsify "poutine" w goose fat pop rocks as curds and root beer gravy. Part of a molecular gastronomy Goose-stravaganza.
What happens when you cook chicken feet (& other offal) in FOUR LOKO sous vide.
Sous vide an entire turkey? Why not?
Sous vide souffle on jamon iberico with Parisienne vegetables
we'd be intimidated to try one of Top Chef winner Michael Voltaggio's dishes, but this Crispy Chicken is totally manageable! cooked sous vide, then seared for crisp...
Sous vide potatoes stuffed with quail eggs, topped with crumbled bacon. My first time using a sous-vide machine!
Sous vide bacon wrapped scallops
Sous Vide Surf and Turf at The Four Seasons Costa Rica. The joys of food photography with a great chef and fantastic ingredients.
Morel mushrooms barely contain a glistening sous vide quail egg topped with a smattering of chopped bacon lardons.
Garden Stew and Mini Spoonbreads. Yummy and 100% local.
The best way to cook your steak: sous vide. It's easier than you think!
Sous Vide Porterhouse without special equipment, served with a tamed sweet onion salad.
Mango Moscato Deep-Fried Sous Vide Short Ribs with Sunchoke Gnocchetti
Stinging nettle gnudi with crisped sous vide duck and rhubarb reduction
Tagliatelle with Fiddlehead Ferns, Asparagus Tips & Morels Topped with Sous Vide Banty Eggs
Luscious pork belly -- cooked sous vide, then served with wonderful farro risotto.
Momofuku Ghetto Sous Vide Marinated Hanger Steak Saäm