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
The 7-course Valentine's Day prix fixe dinner at Clio in Boston
Exquisite Lamb Moussaka. Sous Vide Cooked Rack of Lamb and Mini Shoulder of Lamb Moussaka.
New York Strip Steak cooked sous vide with charred green onions
A perfectly home-cooked steak? See the steps in the hands-on review of the new SousVide Supreme. Sous vide for the rest of us.
The secret for cooking meat that is perfect, all the way through, every time. So beautiful, it may as well be unicorn meat.
Sous Vide Belly of Pork. Learn how this modern cookery technique works.
Sous Vide: Flank Steak emerges from a vacuum-packed bag after a 12 hour Jacuzzi at 60 C or 140 F, transformed into a succulent, perfectly cooked, piece of meat
Stout Pumpkin "Sous Vide" with Goat Cheese and Maple Syrup
Sous-vide potato confit with panko crust and hot dog foam: molecular gastronomy gone oh so wrong.
Apple Tart, using sous vide technique...
Sous-vide lamb chop fried in wonton skin with harissa tapenade, feta gnocchi, lima beans, parsnips, peas, and mustard greens.
Omelets Sous-vide. Can a plastic bag transform the way you cook an omelet?