Sous Vide Scallops Scallops have one of the smallest margins for error of any protein cooked on a stovetop. Push them a …

Sous Vide Chicken Wings Buffalo wings are normally a one-step job: deep-fry, then toss in butter and hot sauce. Sous …

Sous Vide Beef Burgers Sous vide turns the humble hamburger patty into a controlled experiment, and the payoff is a …

Sous Vide Chicken Thighs Chicken thighs are about as forgiving a cut as exists for sous vide cooking. Where a chicken …

Sous Vide Trout Trout is a delicate freshwater fish with a mild, faintly nutty flavor and a soft, easily broken flake - …

Sous Vide Lamb Chops Sous vide takes lamb chops – usually one of the easiest cuts to overcook – and makes …

Sous Vide Chicken Drumsticks Chicken drumsticks are dark meat on the bone, and dark meat needs more heat than white meat …

Sous Vide Frikadeller (Danish Meatballs) Sous vide frikadeller are the same meat mixture Danes have shaped and fried for …

Sous Vide Flæskesteg (Danish Roast Pork) Sous vide flæskesteg is a pork loin roast with the rind on, cooked in a water …

Sous Vide Turkey Legs Turkey legs are the part of the bird that suffers most in a conventional oven: dark meat wants a …

Sous Vide Veal Loin Veal loin is the prime cut from the back of the calf, more closely related to beef tenderloin than …

Sous Vide Chicken Breast Sous vide chicken breast is the dish that usually converts people to sous vide cooking. The …