Sous Vide Egg Bites These are the little jarred egg custards that made sous vide cooking mainstream: a copycat of the …

Sous Vide Baby Back Ribs A rack of baby back ribs, a sugar-forward dry rub, and a long soak in a precisely controlled …

Sous Vide Plaice Fillet Sous vide plaice fillet is a gentle way to handle a fish most Danes know best breaded and …

Sous Vide Ribeye Steak A ribeye steak cooked sous vide is about as close to guaranteed as steak gets. The cut is …

Sous Vide Cheesecake These are individual New York-style cheesecakes, each built and cooked in its own mason jar. A …

Sous Vide New York Strip Steak New York strip is the steakhouse cut from the short loin - well marbled, with a firm chew …

Sous Vide Halibut Halibut is lean, mild, and notoriously easy to overcook - a few minutes too long in a hot pan or oven …

Sous Vide Butternut Squash Butternut squash goes into the water bath as cubes and comes out fork-tender all the way …

Sous Vide Veal Tenderloin Veal tenderloin is one of the most tender cuts of meat you can get hold of, and sous vide is …

Sous Vide Soft-Cooked Eggs A sous vide egg is cooked whole, still in its shell, submerged directly in a water bath held …

Sous Vide Bacon Bacon fried in a pan is a gamble. Thin edges burn before the fat under the thick side has rendered, …

Sous Vide Skirt Steak Skirt steak is the cut behind fajitas, churrasco, and asado - thin, beefy, and threaded with long …