Sous Vide Monkfish Monkfish is one of those fish that doesn’t have much in common with other white fish. The flesh …

Sous Vide Pastrami Pastrami starts as a plain beef brisket and ends up as one of the most recognizable deli meats there …

Sous Vide Duck Confit Confit is duck legs cooked low and slow until the meat is tender enough to pull apart, then …

Sous Vide Poached Pears Halved pears go into a sealed bag with a reduced red wine syrup - cinnamon, cloves, vanilla, a …

Sous Vide Pulled Pork Pulled pork is traditionally a smoker’s dish: a pork shoulder held at low heat for most of a …

Sous Vide Shrimp Sous vide turns shrimp cooking from a matter of seconds into a matter of minutes. Dropped in a pot or a …

Sous Vide Medisterpølse (Danish Spiced Sausage) Medisterpølse is one of the most humble sausages in the Danish kitchen - …

Sous Vide Lemon Sole Lemon sole is one of the most overlooked beauties among Danish flatfish. Beneath the delicate, …

Sous Vide Scrambled Eggs Scrambled eggs cooked sous vide skip the pan entirely. Whisked eggs go into a sealed bag, then …

Sous Vide Octopus Octopus has a reputation for turning rubbery the moment you look at it wrong, which is exactly the …

Sous Vide Spare Ribs Sous vide turns a full rack of pork spare ribs into something closer to a controlled experiment …

Sous Vide Duck Breast Duck breast, or magret, is the kind of cut that punishes a heavy hand: push it past medium and the …