Sous Vide Crème Brûlée Crème brûlée is a French bistro standard: a rich egg custard under a thin, hard shell of …

Sous Vide Cod Cod is a lean, flaky white fish that punishes overcooking faster than almost anything else in the kitchen …

Sous Vide Hamburgerryg (Danish Smoked Pork Loin) Hamburgerryg is a lightly cured and smoked pork loin - the cut most …

Sous Vide Leg of Lamb A leg of lamb is the centerpiece cut for Easter and other spring holidays across American, …

Sous Vide Wild Boar Loin Wild boar loin is the most tender cut on the animal, taken from the back, and the only one …

Sous Vide Veal Rump Cap Sous vide veal rump cap is the veal version of the classic culotte (rump cap) roast: a lean, …

Sous Vide Pheasant Breast Pheasant breast is some of the leanest game bird you can bring into the kitchen, and …

Sous Vide Whole Chicken Sous vide turns a whole chicken into something roast chicken rarely manages: a bird that’s …

Sous Vide Flank Steak Flank steak comes from the cow’s abdominal wall, a long, flat, well-worked muscle …

Sous Vide Oxtail Oxtail is a hard cut to get right by any method except long, slow, moist heat, and sous vide is just a …

Sous Vide Sirloin Steak Sirloin is a lean, moderately firm steak cut from the hip end of the animal. In the US …

Sous Vide Corned Beef Corned beef is a brined brisket - an Irish-American and Jewish-American invention, not an import …