Sous Vide Rice Pudding Rice pudding is one of the oldest comfort desserts around, found in some form wherever rice and …

Sous Vide Garlic Confit Confit is older than any single dish - a French method for holding meat or vegetables in fat at …

Sous Vide Pork Collar Pork collar is the cut from the pig’s neck that also goes by the name neck fillet - a muscle …

Sous Vide Rack of Lamb Rack of lamb is the ribs of the animal, frenched down to bare, scraped bones and a compact eye of …

Sous Vide Pork Belly Pork belly is mostly fat and collagen, which is exactly why it survives a long, slow water bath …

Sous Vide Pork Chops Pork chops are an easy cut to overcook. A few minutes too long on the heat and a chop that should …

Sous Vide Turkey Breast Turkey breast is a genuinely awkward cut to cook well in an oven: it’s thick, uneven, and …

Sous Vide Glazed Ham A “glazed ham” on an American holiday table is almost always a city ham: a bone-in leg …

Sous Vide Carnitas Carnitas are Michoacán’s answer to slow-cooked pork, the dish that turns up at family …

Sous Vide Carrots Sous vide carrots are peeled carrots sealed in a bag with butter and a little sugar or honey, cooked …

Cuvette Sous Vide … oh so tender © kvalifood.com Video Recipe - The main advantage of sous vide cooking is that …

Sous Vide Risotto Stovetop risotto asks for one thing above all: attention. Warm stock ladled in a little at a time, …