Sous Vide Lamb Rump Cap Lamb rump cap is the lamb’s rump - a tender, relatively lean cut under a thick layer of …

Sous Vide Sea Bass Sea bass turns up at the fish counter under more names than almost any other fish - European sea bass …

Sous Vide Tuna Most sous vide cooking is about patience at a high temperature - a tough cut held for hours until it …

Sous Vide Beef Brisket Brisket is the toughest cut on the cow, which is exactly why pitmasters spend ten or twelve hours …

Sous Vide Hanger Steak Hanger steak hangs from the diaphragm of the cow, a single long strip of muscle split down the …

Sous Vide Beef Tenderloin Roast A whole beef tenderloin is trimmed of silverskin, tied into an even cylinder, and salted …

Sous Vide Beets Whole, unpeeled beets go into a sealed bag with olive oil, vinegar, and thyme, then spend several hours …

Sous Vide Chocolate Pots de Crème Pot de crème is a French bistro classic: a dense, egg-yolk-thickened chocolate …

Sous Vide Prime Rib Prime rib is a standing rib roast cut from the primal rib section - the cut American steakhouses are …

Sous Vide Yogurt Making yogurt at home usually means finding somewhere in the kitchen that holds a low, steady warmth …

Sous Vide Beef Short Ribs Short ribs are one of the few cuts where a very long, moderate-temperature sous vide cook …

Sous Vide Venison Loin (Red Deer) Red deer is Denmark’s largest game species, and the loin - also called the …