Sous Vide Lamb Shank Lamb shank is a tough, well-worked cut, thick with connective tissue that only turns tender with a …

Sous Vide Artichokes A whole artichoke is mostly a defense system: tough outer leaves, a spiny top, a fuzzy choke, all …

Sous Vide Brussels Sprouts Sous vide Brussels sprouts solves the one problem that ruins pan-roasted sprouts most often: …

Sous Vide Tri-Tip Tri-tip is a triangular roast cut from the bottom sirloin, the cut behind Santa Maria-style California …

Sous Vide Lamb Shoulder Lamb shoulder is a tough, hard-working cut, full of fat and connective tissue, and it’s …

Sous Vide Swordfish Swordfish is a dense, meaty fish - steak-like enough that it’s often grilled or pan-seared …

Sous Vide Mushrooms Mushrooms are mostly water held together by a fungal, sponge-like structure, nothing like the dense …

Sous Vide Flat Iron Steak Flat iron steak comes from the shoulder, cut from the top blade muscle after a butcher removes …

Sous Vide Roe Deer Loin Roe deer loin comes from the back of the smallest and leanest of the Danish deer species, the …

Sous Vide Potatoes Sous vide potatoes are small waxy potatoes, sealed in a bag with butter, olive oil, salt, and a sprig …

Sous Vide Green Beans Sous vide green beans are trimmed beans sealed in a bag with butter and salt, cooked in a hot …

Sous Vide Asparagus Asparagus has a narrow window between crunchy and mushy, and a pot of boiling water blows past it …