Search Thicken Recipes with Deep Search
You are currently viewing all "Thicken" recipes.
Viewing 89 ThickenRecipes
You are viewing all recipes with "Thicken" in the title or body of the recipe. You can also show any recipe that is tagged as a "Thicken recipe" with the recipe search.
To make it easier to find certain recipes you can select one of the popular tag filters below.
You can also view my most recent recipes and see if something jumps out to you.
Hide the Search
Search the Recipes
-
Concepts:
Garnishes, ISVA Sous Vide Recipe Collection, Potato, Soup, Sous Vide Fruit and Vegetables, Sous Vide Leek , Sous Vide Potato, Sous Vide Recipes, Sous Vide Soup , Sous Vide Vegetable , Vegetable
Info: While it looks intimidating, this classic cold soup is actually quite simple to pull off by prepping ahead and following the steps of the recipe. You'll be rewarded with a luxurious and refreshing dish that will wow your friends and family.
Sous Vide Porcini Vichyssoise with Charred Leek, Butter-Poached Potato, Pickled-Dill Coulis and Crispy Potato Skins Recipe
-
Concepts:
Pork, Sous Vide, Sous Vide Pork , Sous Vide Pork Tenderloin , Sous Vide Recipes
Info: This is one of my favorite sous vide pork tenderloin recipes with sweet and spicy glazed apples with a side of corn salsa and some fresh herbs, it always impresses!
Sous Vide Pork Tenderloin with Spiced Apples and Corn Salsa Recipe
-
Concepts:
Dessert, ISVA Sous Vide Recipe Collection, Sous Vide Apples, Sous Vide Dessert , Sous Vide Pie, Sous Vide Recipes
Info: Sous vide cranberry apple pie uses cranberries to round out the flavors, and sous vide to ensure the perfect consistency and a golden brown crust.
Sous Vide Cranberry Apple Pie Recipe
-
Concepts:
Dessert, ISVA Sous Vide Recipe Collection, Sous Vide Apples, Sous Vide Dessert , Sous Vide Pie, Sous Vide Recipes
Info: Why sous vide apples before baking them into a pie? There are several reasons but the absolute control over the texture is the biggest one!
Apple Pie with a Sous Vide Yellow Delicious Filling and an Embossed Crust Recipe
-
Concepts:
ISVA Sous Vide Recipe Collection, Sous Vide Lobster , Sous Vide Pasta , Sous Vide Recipes
Info: Tender sous vide lobster covered in a creamy white wine sauce all served over some al dente pasta is the perfect way to consume lobster!
Sous Vide Lobster-Licious Pasta Recipe
-
Concepts:
ISVA Sous Vide Recipe Collection, Sous Vide Fish , Sous Vide Recipes, Sous Vide Scallops, Sous Vide Seafood
Info: Sous vide scallops combine wtih pickled vegetables and a rich pomegranate reduction for an upscale, elevated dish that is perfect for any special occassion.
Sous Vide Scallops with Pickled Vegetables and Pomegranate Reduction Recipe
-
Concepts:
ISVA Sous Vide Recipe Collection, Pork, Pulled Pork, Soup, Sous Vide Pork , Sous Vide Pork Shoulder , Sous Vide Pulled Pork , Sous Vide Recipes, Sous Vide Soup
Info: This is my take on tortilla soup, a spicy, sour, rich and flavorful meal in a dish! It uses sous vide pulled pork as the base protein.
Sous Vide Tortilla Soup with Shredded Pork Recipe
-
Concepts:
ISVA Sous Vide Recipe Collection, Sous Vide Boar, Sous Vide Recipes
Info: Sous vide boar tenderlon is very similar to it's pork counter-part and a cherry chutney rounds out the dish perfectly.
Sous Vide Boar Tenderloin with Cherry Chutney Recipe
-
Concepts:
ISVA Sous Vide Recipe Collection, Sous Vide Pork , Sous Vide Pork Chop, Sous Vide Recipes
Info: Sous vide pork chops are pretty common but this version takes the critical step of adding a flavorful panko and flour crust that is filled with fresh herbs.
Sous Vide Herb Crusted Pork Chop with Meyer Lemon Cream Sauce Recipe
-
Concepts:
Beef, ISVA Sous Vide Recipe Collection, Sous Vide Beef , Sous Vide Recipes
Info: Beef Rendang made with sous vide takes the national dish of Indonesia and makes it time consuming to watch over as it always stays the perfect temperature.
Sous Vide Beef Rendang Recipe
-
Concepts:
Beef, Chuck Roast, ISVA Sous Vide Recipe Collection, Sous Vide Beef , Sous Vide Chuck Roast, Sous Vide Recipes
Info: Tender sous vide chuck roast medallions pair with a rich red wine and mushroom reduction for the perfect fancy dinner night dish.
Sous Vide Chuck Roast Medallions with Red Wine Mushroom Reduction Recipe
-
Concepts:
ISVA Sous Vide Recipe Collection, Lamb, Lamb Shank, Sous Vide Lamb , Sous Vide Lamb Shank, Sous Vide Recipes
Info: Compared to the traditional preparation, these sous vide lamb shanks come out a juicy medium instead of the more classic braise-like and fall apart texture.
Sous Vide Balsamic Lamb Shanks Recipe
-
Concepts:
ISVA Sous Vide Recipe Collection, Lamb, Sous Vide Lamb , Sous Vide Recipes
Info: The lamb sandle is cooked sous vide for perfect tenderness and leek ash offers a salty and bitter component to cut through lamb's natural fattiness.
Leek-Ash Rubbed Sous Vide Lamb Saddle Recipe
-
Concepts:
ISVA Sous Vide Recipe Collection, Sauce, Short Ribs, Sous Vide Recipes, Sous Vide Short Ribs
Info: Using a sous vide ragu made from short ribs ensures tender meat and a flavorful sauce, all with no giant pot to clean!
Sous Vide Short Rib Ragu Recipe
-
Concepts:
ISVA Sous Vide Recipe Collection, Sous Vide Ground Pork, Sous Vide Recipes, Sous Vide Sirloin
Info: This sous vide meatloaf recipe takes a classic Mid-Western dish are elevates it through perfect cooking and a flavorful maple-bourbon mustard glaze.
Sous Vide Meatloaf with Maple Bourbon Mustard Glaze Recipe
-
Concepts:
Beef, ISVA Sous Vide Recipe Collection, Sauce, Short Ribs, Sous Vide Beef , Sous Vide Beef Ribs, Sous Vide Pasta , Sous Vide Recipes, Sous Vide Short Ribs
Info: This sous vide osso bucco short ribs are the perfect date night dish! Combined with some mushrooms and lemon garlic pasta will have your SO drooling!
Sous Vide Osso Buco Date Night Short Ribs Recipe
-
Concepts:
Beef, Brisket, ISVA Sous Vide Recipe Collection, Sauce, Sous Vide, Sous Vide Beef , Sous Vide Brisket , Sous Vide Recipes
Info: Tender sous vide beef brisket is combined with sweet and smokey bourbon and bacon peach glaze. It's the perfect dish for any BBQ!
Sous Vide Beef Brisket with Bourbon and Bacon Peach Glaze Recipe
-
Concepts:
Dessert, Fruit, ISVA Sous Vide Recipe Collection, Sous Vide, Sous Vide Dessert , Sous Vide Fruit , Sous Vide Fruit and Vegetables, Sous Vide Pie
Info: This award winning recipe will show you how to make amazing sous vide pie at home...pies that have won national blue ribbon awards!
Sous Vide Blue Ribbon Cherry Pie Recipe
-
Concepts:
ISVA Sous Vide Recipe Collection, Sauce, Sirloin, Sous Vide, Sous Vide Beef , Sous Vide Egg , Sous Vide Recipes, Sous Vide Sirloin , Sous Vide Sirloin Steak, Sous Vide Steak
Info: This is the perfect surf and turf dish! In true Maryland style, I used jumbo lumb crab and lots of old bay for a new twist with classic sous vide steak Oscar recipe.
Sous Vide Maryland Style Steak Oscar Recipe
-
Concepts:
Sous Vide, Sous Vide Pork , Sous Vide Pork Tenderloin
Info: This adobo sauce is based off the one from Guerrilla Tacos. There it is used as a braising liquid, but I wanted to sous vide it so I reduced the vinegar some and thickened the sauce up. It's super flavorful and a little goes a long way!
Sous Vide Pork Tenderloin with Adobo Sauce Recipe
-
Concepts:
Chicken, Soup, Sous Vide, Sous Vide Chicken , Sous Vide Chicken Breast, Sous Vide Soup
Info: People often don't think about adding sous vide chicken to dishes that would normally cook it. A great example is this flavorful chicken soup. Normally you cook the chicken in the soup, but it usually dries it out and overcooks it. Making the soup separately with some flavorful chicken stock and lots of vegetables while you cook the chicken sous vide results in more tender chunks of chicken.
Sous Vide Chicken Soup Recipe
-
Concepts:
Agar Gel, Agar Gel Recipes, Sauce
Info: I'm a huge fan of mole sauces, but sometimes I don't want to go through all the effort to make some. This dried chile pepper sauce uses less ingredients and comes together much quicker, making it something you can make more regularly. I love using it on steak, lamb, or pork. I often like to thicken it up by turning it into an agar fluid gel, something that gives it a ton of body without changing the flavor profile.
Dried Chile Pepper Sauce Recipe
-
Concepts:
Dips, Sauce, Xanthan Gum, Xanthan Gum Puree, Xanthan Gum Thickening
Info: Salsas are a great way to add flavor to dishes. Roasting the vegetables first adds even more flavor to the salsa. Though if you're in a time crunch you can just use canned tomatoes and it will still turn out well. I love to serve this with a rich, heavy meat like lamb chops, chicken thighs, or braised beef. It can even work as a dip for chips!
Xanthan Thickened Roasted Tomato Salsa Recipe
-
Concepts:
Egg, Sous Vide, Sous Vide Breakfast , Sous Vide Egg
Info: I first tried shakshuka at the Park Slope restaurant Miriam, which serves an amazing variety of Israeli foods for brunch. It's a hearty and filling meal that is still packed with fresh ingredients prepared simply. I've found sous viding the eggs adds a level of control to the process that I didn't have before with traditional poaching.
Shakshuka with Sous Vide Poached Egg Blossom Recipe
-
Concepts:
Chicken, Sous Vide, Sous Vide Chicken , Sous Vide Chicken Breast
Info: When it is done right, Puebla-style mole is one of my favorite sauces. This recipe is for a more traditional preparation than the milder and cloyingly sweet versions found at chain restaurants. It takes advantage of the different chile flavors and is very bold and full flavored. When you sous vide the chicken, the dish elevates to a whole new level. The sauce does take a decent amount of effort, but I'll often double or triple the recipe and store the remainder in plastic bags in the freezer so I can easily use it later. The sauce works exquisitely with shredded pork or chicken breasts and thighs.
Sous Vide Chicken Mole in the Puebla Style Recipe
-
Concepts:
Pulled Pork, Soup, Sous Vide, Sous Vide Boston Butt, Sous Vide Mexican , Sous Vide Picnic Roast, Sous Vide Pork Shoulder , Sous Vide Pulled Pork , Sous Vide Soup
Info: My wife loves a rich and spicy tortilla soup so I've been working on a go-to recipe I can make for her. There's lots of ingredients, so it can look intimidating, but it is actually really easy to put together. The magic begins by sous viding a pork shoulder or pork butt to shred in the soup! The smell of the soup cooking on the stove will also fill your house with anticipation for dinner! This recipe makes a ton of soup, but it is real easy to freeze the leftovers for easy meals in a week or two.
Tortilla Soup with Shredded Sous Vide Pork Recipe
-
Concepts:
Side, Sous Vide, Sous Vide Carrot , Sous Vide Sides , Sous Vide Vegetable , Sous Vide Fruit and Vegetables
Info: These sous vide honey glazed carrots are sweet and tender, not to mention simple to make, which makes them one of my favorite sides! I like to use rainbow carrots, but you can really use any carrots you find that look good.
Honey Glazed Sous Vide Rainbow Carrots Recipe
-
Concepts:
Sous Vide, Sous Vide Recipes, Sous Vide Turkey , Sous Vide Turkey Breast, Turkey
Info: This sous vide turkey marsala recipe is a light and flavorful take off of a traditional chicken marsala. I serve it over grains and add some snow peas to bulk up the dish without making it heavy.
Sous Vide Turkey Marsala Recipe
-
Concepts:
Pork, Sous Vide, Sous Vide Pork , Sous Vide Pork Chop, Sous Vide Recipes
Info: I love the complex flavors of tajines, with their sweet highs and nuanced undertones from the spices. Adding sous vide pork to the mix makes sure everything comes out cooked perfectly.
Sous Vide Moroccan-Style Tajine with Pork Chops
-
Concepts:
Fish, Sous Vide, Sous Vide Fish , Sous Vide Recipes, Sous Vide Squid
Info: My sous vide squid puttanesca recipe is a hearty, full-flavored meal that packs a huge punch.
Sous Vide Squid Puttanesca
-
Concepts:
Recipe, Salad, Sous Vide Recipes, Sous Vide Turkey , Sous Vide Turkey Breast, Turkey
Info: I really enjoy turkey for a light dinner and it goes well with this avocado and arugula salad from Beginning Sous Vide. Here I add some spice to the turkey in the form of chipotle powder. It's a great way to kick up the heat and flavor without overpowering the turkey.
Sous Vide Spicy Turkey Breast Recipe with Avocado Salad
-
Concepts:
Chicken, Recipe, Sous Vide, Sous Vide Chicken , Sous Vide Chicken Thigh , Sous Vide Recipes
Info: These chicken thighs have an encompassing combination of sweet, spicy, and minty flavors. The sauce is very easy to make and is poured directly over the chicken thighs before serving. To help it thicken more quickly you can also add a mixture of 1/2 cold water and 1/2 corn starch to it when it is on the stove.
Sous Vide Orange and Mint Chicken Thighs Recipe
-
Concepts:
Recipe, Sausage, Sous Vide, Sous Vide Pork Sausage, Sous Vide Recipes, Sous Vide Sausage
Info: Sausage with onions and peppers is a classic dish that sous vide makes dead simple. You are ensured the sausage will turn out moist and perfectly cooked. The peppers and onions are sautéed to tenderize them and then served with the sausage. For a fun lunch time meal you can also consume this entree on a hoagie roll with melted provolone cheese on top.
Sous Vide Sausage Recipe with Onions and Peppers
-
Concepts:
Recipe, Sous Vide, Sous Vide Recipes, Sous Vide Turnip, Sous Vide Vegetable , Vegetable, Sous Vide Fruit and Vegetables
Info: Using sous vide to glaze turnips is a simple process that results in a great side dish, especially when combined with umami-rich miso. You can also briefly cook turnips and their juices in a pan after sous viding them to reduce the sauce for a richer dish. This recipe also works well for other root vegetables such as carrots, radishes, and parsnips.
Miso Glazed Sous Vide Turnips Recipe
-
Concepts:
Recipe, Sous Vide, Sous Vide Boar, Sous Vide Recipes
Info: Boar behaves very similarly to pork but has a richer, sometimes nutty flavor. I sous vide it at 140°F (60°C) long enough to cook it through and pasteurize it. This recipe complements the flavor of the meat with a sweet and spicy cherry chutney.
Sous Vide Boar Tenderloin Recipe with Cherry Chutney
-
Concepts:
Lamb, Sous Vide, Sous Vide Lamb , Sous Vide Rack of Lamb
Info: Rack of lamb is a rich, flavorful cut to make. Here I pair it with a zesty pomegranate sauce that cuts the richness while complimenting the strong lamb flavor. I also serve it with some Brussels Sprouts to bulk out the meal while cutting the richness of the lamb.
Sous Vide Rack of Lamb with Pomegranate Sauce Recipe
-
Concepts:
Sous Vide, Sous Vide Salmon
Info: This particular dish is sort of a mashup of my past and my present. Growing up in the Pacific Northwest, salmon is plentiful and a large staple of your diet. Living in the South now, and having access to world class grits, it was inevitable that eventually they met. Shrimp and grits is one of my all-time favorite meals, so salmon wasn't that far off my radar when it came time to decide how to proceed with this dish.
Bourbon Glazed Sous Vide Salmon with Blue Grits Recipe
-
Concepts:
Beef, Brisket, Pressure Cooker, Thickener, Ultra-Sperse, Ultra-Sperse Gravy Recipes, Ultra-Sperse Recipes, Ultra-Sperse Thickening Recipes, Xanthan Gum, Xanthan Gum Thickening
Info: The other day I was up for some Chinese food but I didn't feel like ordering the greasy, starchy takeout from around the corner so I decided to make some myself. I had some extra brisket in the freezer that I wanted to use up so I went for a pressure cooked version of Chinese Peppered Beef.
Pressure Cooker Brisket Peppered Beef Recipe
-
Concepts:
Soup, Xanthan Gum, Xanthan Gum Thickening
Info: At this time of cantaloupe is just starting to come into season. They are tender and sweet and barely resemble the bland and watery winter versions. The local farmers market recently had some "Sugar Kiss" melons that I couldn't resist.
Chilled Cantaloupe Soup with Pea Shoots
-
Concepts:
BBQ, Beef, Brisket, Roast, Smoking, Sous Vide, Sous Vide BBQ , Sous Vide Beef , Sous Vide Brisket , Sous Vide Roast , Sous Vide Smoking, Sous Vide Steak , Steak, Xanthan Gum, Xanthan Gum Thickening
Info: Even though cranberries are a staple for Thanksgiving sauces they are often overlooked for more traditional sauces. Their combination of tartness and mild fruitiness is a great complement to many BBQ sauces. I like to serve this BBQ on a smoked and sous vided brisket.
Sous Vide Brisket Recipe with Cranberry BBQ Sauce
-
Concepts:
Agar Agar, Agar Fluid Gel Recipes, Duck, Fluid Gel, Sous Vide, Sous Vide Duck , Sous Vide Duck Breast
Info: Duck is one of my favorite meats to eat. I love the combination of tender meat with rich, creamy fat. In this recipe I pair it with some grilled asparagus and a blackberry-port pudding made from an agar fluid gel.
Sous Vide Duck Recipe With Blackberry-Port Pudding
-
Concepts:
Agar Agar, Agar Fluid Gel Recipes, Beef, Brisket, Chuck Roast, Fluid Gel, Roast, Sous Vide, Sous Vide Beef , Sous Vide Brisket , Sous Vide Chuck Roast, Sous Vide Mexican , Sous Vide Recipes, Sous Vide Roast
Info: I turn the sous vided brisket or chuck roast into shredded beef for flavorful carnitas covered in a sweet and spicy tangerine-chipotle sauce. I serve them with corn tortillas and avocado so they are easy to pick up and eat.
Sous Vide Beef Carnitas with Tangerine-Chipotle Sauce
-
Concepts:
Fruit, Party Foods, Soup, Whipping Siphon, Whipping Siphon Carbonation, Xanthan Gum Foam, Xanthan Gum Thickening
Info: This soup is easy to put together, highlights the flavors of
strawberries, and is light and refreshing. Xanthan gum helps hold it together and traps the bubbles created from pureeing it, keeping it a little frothy.
Chilled Strawberry Soup Recipe
-
Concepts:
Dips, Foam, Iota Carrageenan, Iota Carrageenan Foam Recipes, Party Foods, Vegetable, Xanthan Gum, Xanthan Gum Foam, Xanthan Gum Thickening
Info: This recipe turns a popular spinach-garlic dip into a foam for dipping. It can be served with roasted pita squares or even just vegetables and chips. This dip also works great as a sauce to perk up the flavors of steak or chicken.
Spinach-Garlic Dip Recipe
-
Concepts:
Beef, Dish, Flank Steak, Party Foods, Sous Vide, Sous Vide Beef , Sous Vide Flank Steak, Sous Vide Recipes, Sous Vide Steak , Steak, Xanthan Gum, Xanthan Gum Thickening
Info: Flank steak is full of beefy flavor and has a great bite to it. Serving it with chimichurri, a spicy garlic and parsley based sauce, is very popular in Argentina and other South American countries. This recipe makes an excellent choice for a party!
Flank Steak with Chimichurri Recipe
-
Concepts:
Chutney, Fruit, Sous Vide, Sous Vide Chutney, Sous Vide Recipes, Sous Vide Turkey , Sous Vide Turkey Breast, Turkey, Xanthan Gum, Xanthan Gum Thickening
Info: This is a great meal anytime and pairs the sous vided moist and tender turkey with a sweet and sour cranberry chutney. Always a family favorite!
Sous Vide Turkey Breast with Cranberry Chutney
-
Concepts:
Chocolate, Dessert, Party Foods, Sous Vide, Sous Vide Chocolate, Sous Vide Creme Brulee , Sous Vide Dessert , Sous Vide Recipes, Sweet
Info: This fancy creme brulee recipe is easy to make with a sous vide machine and the white chocolate turns it into a more decadent dessert. I serve it topped with raspberries, a raspberry syrup or other berries in season.
Sous Vide White Chocolate Creme Brulee
-
Concepts:
Appetizer, Chutney, Crostini, Party Foods, Xanthan Gum, Xanthan Gum Thickening
Info: Cranberries are a great treat any time of the year. This recipe combines the tang from the cranberries with the smokiness from the ancho pepper. For a burst of flavor place on a crispy crostini and topped with with spices and mint. A great party treat!
Cranberry Chutney Crostini Recipe
-
Concepts:
Fruit, Party Foods, Pork, Pulled Pork, Salad, Xanthan Gum, Xanthan Gum Thickening
Info: For this recipe I roast the strawberries then puree them to form a sweet and tangy salad dressing. For a different flavor combination I serve it over a savory pulled pork and arugula salad.
Pork and Roasted Strawberry Salad Recipe
-
Concepts:
Beef, Chuck Roast, Dish, Foam, Party Foods, Pressure Cooker, Roast, Whipping Siphon, Whipping Siphon Foams, Xanthan Gum, Xanthan Gum Foam
Info: This recipe uses the pressure cooker to turn an inexpensive chuck roast into a moist,flavor-packed beef entree and the whipping siphon to prepare a spicy tangerine froth topping. It's a fun and simple meal that will impress your family and dinner guests alike.
Shredded Beef with Spicy Tangerine Froth Recipe
-
Concepts:
BBQ, Pork, Ribs, Sous Vide, Sous Vide BBQ , Sous Vide Country Style Ribs, Sous Vide Pork , Sous Vide Pork Ribs, Sous Vide Recipes, Sous Vide Ribs , Xanthan Gum, Xanthan Gum Thickening
Info: This sous vide country style ribs recipe uses a honey-chipotle glazed to perk up the flavor of the dish. For a thicker, clingier sauce on your ribs, adding a tad of xanthan gum will make that happen!
Sous Vide Honey-Chipotle Glazed Country Style Ribs
-
Concepts:
Bourbon, Chutney, Fruit, Sous Vide, Sous Vide Apple , Sous Vide Chutney, Sous Vide Recipes, Xanthan Gum, Xanthan Gum Thickening
Info: This apple chutney is a very flavorful topping that provides a savory punch to pork, fish or even on a dessert! This recipe sous vides the apples in a bourbon, maple syrup, chipotle and thyme mixture.
Sous Vide Bourbon-Maple Chutney
-
Concepts:
Sous Vide, Sous Vide Recipes, Sweet Sous Vide Feature
Info: This sous vide lemon curd recipe is part of the fantastic Sweet Sous Vide feature by SVKitchen.com. You can make it into a quick and easy iced lemon curd mousse - a deliciously elegant, yet refreshing finish to any meal.
Lemon Curd
-
Concepts:
Chocolate, Dessert, Gelatin, Gelatin Marshmallow Recipes, Gelling, Marshmallow, Party Foods, Xanthan Gum, Xanthan Gum Thickening
Info: This recipe takes classic homemade marshmallows and covers them in yummy chocolate. Mint and chocolate is a classic pairing and the soft marshmallows are a great way to hold them all together! A definite party favorite!
Chocolate Covered Mint Marshmallows
-
Concepts:
BBQ, Party Foods, Thickener, Xanthan Gum, Xanthan Gum Thickening
Info: When I'm having wings I almost always reach for the honey-chipotle BBQ sauce. It's a delicate balance between the heat from the chipotles and the sweetness from the honey. Just be sure to make plenty, your guests will love it!
Honey-Chipotle BBQ Sauce Recipe
-
Concepts:
Beef, Chuck Roast, Maltodextrin, Maltodextrin Oil Paste Recipes, Roast, Sous Vide, Sous Vide Beef , Sous Vide Chuck Roast, Sous Vide Recipes
Info: If you sous vide a chuck steak for a few days it comes out tasting almost as good as a ribeye, at only about a third of the cost. For this recipe I serve the chuck steak with a flavorful fresh pesto and crunchy deep fried brussels sprouts.
Sous Vide Chuck Steak with Deep Fried Brussels Sprouts
-
Concepts:
BBQ, Brats, Dish, Sandwiches, Sausage, Sous Vide, Sous Vide BBQ , Sous Vide Beef Sausage, Sous Vide Brats, Sous Vide Grilling , Sous Vide Pork Sausage, Sous Vide Recipes, Sous Vide Sandwiches , Sous Vide Sausage , Xanthan Gum, Xanthan Gum Thickening
Info: Beer braised brats are a great summertime BBQ dish. I really like it served with a strongly flavored Guinness mustard on a toasted bun with grilled peppers and onions. Since the grill is already hot from the veggies, finish the brats with a quick sear to caramelize the outside and enjoy!
Sous Vide Beer Brat Grinders with Guinness Mustard
-
Concepts:
Appetizer, Dips, Party Foods, Thickener, Vegetable, Xanthan Gum, Xanthan Gum Thickening
Info: This recipe makes a clean and fresh tasting pea pesto dip that works great with just about everything, especially grilled sourdough bread, carrot and celery sticks, as well as roasted vegetable chips. This party favorite is quick and easy to put together and can be made with defrosted frozen peas - however, if you have access to fresh spring peas it'll be even better!
Pea Pesto Recipe
-
Concepts:
Air, Foam, Lecithin, Party Foods, Sous Vide, Sous Vide Recipes, Sous Vide Turkey , Sous Vide Turkey Breast, Soy Lecithin, Soy Lecithin Air, Soy Lecithin Foam, Turkey, Ultra-Tex, Ultra-Tex Gravy Recipes, Ultra-Tex Recipes
Info: This tasty sous vide turkey bite combines a light and airy soy lecithin cranberry air foam and a smooth modernist ultra-tex gravy which makes a fun party dish!
Turkey Bite with Gravy and Cranberry Air Recipe
-
Concepts:
Beef, Emulsifying, Lecithin, Sirloin, Sous Vide, Sous Vide Beef , Sous Vide Recipes, Sous Vide Sirloin , Sous Vide Steak , Steak, Thickener, Vegetable, Xanthan Gum Emulsifying, Xanthan Gum Thickening, Xanthan Gum Vinaigrette
Info: This recipe combines lime and ginger which are two great ingredients to pair with the bold flavors of the sous vided sirloin steak. I like to add texture and brightness to the dish by combining them in a vinaigrette-style sauce that is drizzled over a crispy cabbage and pepper slaw topping.
Sous Vide Sirloin Steak with Lime-Ginger Slaw
-
Concepts:
Chicken, Foam, Party Foods, Sous Vide, Sous Vide Chicken , Sous Vide Recipes, Thickener, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Xanthan Gum Foams, Xanthan Gum, Xanthan Gum Foam, Xanthan Gum Thickening
Info: This recipe tops sous vided chicken with a modernist froth to make a favorite dish that even pickier eaters tend to gobble up! By using xanthan gum in the teriyaki sauce you can turn it into a flavorful froth in a whipping siphon. Even a "basic" food can be the talk of the party!
Chicken with Teriyaki Froth Recipe
-
Concepts:
Dish, Duck, Noodles, Sous Vide, Sous Vide Duck , Sous Vide Duck Legs, Sous Vide Recipes, Xanthan Gum, Xanthan Gum Thickening
Info: What to serve your guests something a little different but exceptional for dinner? In this dish I topped sesame noodles with shredded duck legs because they can hold up to the strong flavors of the pasta. You can serve this entree either hot or cold. It's sure to be a hit!
Sous Vide Shredded Duck Legs with Sesame Noodles
-
Concepts:
Dessert, Milk, Sous Vide, Sous Vide Creme Brulee , Sous Vide Dessert , Sous Vide Milk, Sous Vide Recipes
Info: Creme brulee is a fancy but very simple dessert to make when using a sous vide machine. This recipe infuses the flavors of cinnamon and vanilla bean into the cream before placing in ramekins in the water bath to cook. This creamy and flavorful dish will impress your dinner guests.
Sous Vide Cinnamon-Vanilla Creme Brulee
-
Concepts:
Agar Agar, Agar Fluid Gel Recipes, Appetizer, Fruit, Party Foods, Pork, Sous Vide, Sous Vide Pork , Sous Vide Pork Chop, Sous Vide Recipes, Thickener
Info: The combination of apples and pork are a classic pairing in Irish cooking. For this recipe, I roast apples and use the modernist ingredient of agar to turn them into a fun pudding topper for pork. By sous vide cooking the pork, you can consistently serve an extra moist and tender meat entree.
Pork with Roasted Apple Pudding Recipe
-
Concepts:
Emulsifying, Infusions, Sous Vide, Sous Vide Infused Vinegars, Sous Vide Infusions, Thickener, Vinaigrette, Vinegar, Xanthan Gum, Xanthan Gum Thickening
Info: This recipe infuses the flavors of shallot, lemon, and tarragon into a vinegar and then makes it into a light, bright vinaigrette. This pairing adds several base layers of flavor to the fish. For a modernist twist, thicken it into a sauce with xanthan gum!
Sous Vide Tarragon, Lemon, and Shallot Vinaigrette
-
Concepts:
Emulsifying, Fruit, Infusions, Lecithin, Sous Vide, Sous Vide Fruit , Sous Vide Fruit and Vegetables, Sous Vide Infused Vinegars, Sous Vide Infusions, Vinaigrette, Vinegar, Xanthan Gum Thickening, Xanthan Gum Vinaigrette
Info: Infused vinegars are a great way to add subtle flavors to vinaigrettes and sauces. When making your own sous vide can compress the infusion process into a matter of hours instead of week or months. I like to use this refreshing raspberry vinaigrette on spinach salad or as a sauce on white fish.
Sous Vide Raspberry Infused Vinaigrette
-
Concepts:
Appetizer, Crostini, Flavored Oil, Foam, Infusions, Mono and Diglycerides, Mono and Diglycerides Oil Foam Recipes, Party Foods, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Infusions
Info: This crostini recipe infuses the heat, smokiness and flavor of dried chiles into canola oil, which is then thickened into a foam. It is also a good topping for grilled meats or as a spicy spread for fresh bread. The process of infusing oil with flavors before thickening it leads to countless variations you can adapt to any dish.
Chile Foam Crostini Recipe
-
Concepts:
Appetizer, Beans, Crostini, Emulsifying, Flavored Oil, Infusions, Mono and Diglycerides, Mono and Diglycerides Emulsion Recipes, Party Foods, Thickener, Xanthan Gum, Xanthan Gum Thickening
Info: This recipe is a great crostini topping for any party, especially if some attendees might be less adventurous eaters! It resembles a more traditional dish but it have a subtle modernist touch. Garnishing the white bean puree with lemon zest pulls in even more highlights to the food.
White Bean Puree with Rosemary Oil Recipe
-
Concepts:
Dish, Emulsifying, Fish, Sous Vide, Sous Vide Fish , Sous Vide Recipes, Sous Vide Salmon , Vinaigrette, Xanthan Gum, Xanthan Gum Emulsifying, Xanthan Gum Thickening, Xanthan Gum Vinaigrette
Info: Sous vide salmon is a tender, soft meat that can be unlike anything cooked in a traditional manner. I pair it with spicy jalapenos and sous apples for a tart, rich dish.
Sous Vide Salmon Recipe with Apple and Jalapenos
-
Concepts:
Emulsifying, Recipe, Sous Vide, Sous Vide Asparagus, Sous Vide Recipes, Sous Vide Vegetable , Vegetable, Xanthan Gum, Xanthan Gum Thickening, Xanthan Gum Vinaigrette, Sous Vide Fruit and Vegetables
Info: Sous vide asparagus is similar to blanched asparagus but ends up with a stronger flavor and slightly firmer texture. It only needs a short cooking time unless the asparagus is really thick.
Sous Vide Asparagus Recipe with Dijon Mustard Vinaigrette
-
Concepts:
Beef, Emulsifying, Fruit, Recipe, Salad, Sous Vide, Sous Vide Beef , Sous Vide Recipes, Sous Vide Steak , Sous Vide Tri-Tip, Steak, Xanthan Gum, Xanthan Gum Thickening
Info: This sous vide tri-tip steak recipe takes full advantage of the rich, meaty cut and is tenderized through the sous vide process and pared with an exotic fennel, orange, and olive salad.
Sous Vide Tri-Tip Recipe with Roasted Fennel and Orange Salad
-
Concepts:
Appetizer, Fruit, Party Foods, Pickling, Recipe, Tuna, Whipping Siphon, Whipping Siphon Infused Food, Xanthan Gum, Xanthan Gum Thickening
Info: By using the basic modernist ingredient of xanthan gum this recipe turns tuna into an upscale party favorite for any gathering. I serve the tuna squares with a pickled pear relish and an Asian accent sauce for a pop of flavor.
Seared Tuna Squares Recipe
-
Concepts:
Chutney, Dish, Fruit, Party Foods, Pork, Pressure Cooker, Pulled Pork, Recipe, Xanthan Gum, Xanthan Gum Thickening
Info: This pulled pork recipe takes a tropical turn with pineapples, chiles, cilantro, and lime juice. This versatile dish can be served as an appetizer or main dish and either hot or cold.
Pulled Pork with Spicy Pineapple Chutney Recipe
-
Concepts:
Carbonation, Fruit, Party Foods, Pickling, Recipe, Soup, Whipping Siphon, Whipping Siphon Carbonation, Xanthan Gum, Xanthan Gum Thickening
Info: When watermelon is in season it's hard to resist. For some parties you need nothing more than to slice it and hand it out with paper towels for people to scarf down. However, sometimes you want something a little more refined and that's where this recipe comes in.
Watermelon Soup Recipe With Pickled Rind
-
Concepts:
Carbonation, Fruit, Party Foods, Recipe, Soup, Thickener, Whipping Siphon, Whipping Siphon Carbonation, Xanthan Gum, Xanthan Gum Puree, Xanthan Gum Thickening
Info: Sweet green grapes are another favorite snack of mine and they're a great party food because most people really like them. For this more upscale dish I turn them into a sweet, fizzy soup. The xanthan gum helps hold the particles in suspension and the carbonation effect adds a pleasant tingle and tang to it.
Sparkling Grape Gazpacho Recipe
-
Concepts:
Drink, Foam, Fruit, Recipe, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Xanthan Gum Foams, Xanthan Gum, Xanthan Gum Foam
Info: This modernist recipe is a refreshing take on blueberry lemonade that changes the ubiquitous summer drink into a modernist creation your friends will love. It is a light blueberry froth dispensed on top of a glass of lemonade. The blueberry foam slowly filters into the drink, changing the flavor of the lemonade the longer you drink it. It is a quick recipe to make and is a great way to elevate a common drink.
Lemonade Recipe with Blueberry Froth
-
Concepts:
Garnishes, Getting Started, Maltodextrin, Maltodextrin Oil Powder Recipes, Recipe, Tapioca maltodextrin
Info: An easy way to get started with modernist cooking is through the incorporation of tapioca maltodextrin powders. Tapioca maltodextrin is simply a extremely fine powder that acts as a thickener when mixed with fat. This modernist recipe focuses on making a succulent bacon powder to be used as an entree topper.
Bacon Powder
-
Concepts:
Agar Agar, Agar Fluid Gel Recipes, Appetizer, Fish, Fluid Gel, Gelification, Gelling, Gels, Getting Started, Hors d'oeuvres, Party Foods, Recipe, Thickener, Xanthan Gum, Xanthan Gum Thickening
Info: These Mexican inspired salmon bites pack a lot of flavor in a little package. The acidity from the tomatillos compliments the salmon perfectly and the crunch from the fried tortillas adds great texture.
Salmon Bites with Tomatillo Agar Fluid Gel Sauce Recipe
-
Concepts:
Emulsifying, Getting Started, Lecithin, Recipe, Soy Lecithin, Soy Lecithin Emulsion, Thickener, Vinaigrette, Xanthan Gum, Xanthan Gum Thickening, Xanthan Gum Vinaigrette
Info: This is a simple modernist vinaigrette to make and utilizes both xanthan gum and lecithin to strengthen and thicken it. I really like the sweet maple syrup with the tangy balsamic vinegar. This goes well on salads, especially ones with berries. You can also add a little more xanthan gum and use the vinaigrette as a sauce on fish or chicken.
Xanthan Strengthened Maple Vinaigrette Recipe
-
Concepts:
Chicken, Dish, Recipe, Sous Vide, Sous Vide Chicken , Sous Vide Chicken Thigh , Sous Vide Recipes
Info: These sous vide chicken thighs have a great combination of sweet, spicy, and minty flavors.
Sous Vide Chicken Thighs with Orange Mint Glaze Recipe
-
Concepts:
Dessert, Fruit, Recipe, Sous Vide, Sous Vide Apple , Sous Vide Dessert , Sous Vide Fruit , Sous Vide Fruit and Vegetables, Sous Vide Recipes, Sweet , Sweet Sous Vide Feature
Info: Summer isn't exactly apple season, but at both farmer's markets and grocery stores many varieties are available year-round. Here in Central California we've had quite a bit of cool weather from late May through June and into July. For me, cool weather means comfort food, and baked apples fall right into that category.
Sous Vide "Baked" Apples with Apple Drizzle Syrup and Nut Garnish Recipe
-
Concepts:
Alcohol, Bourbon, Dish, Pork, Pork Loin, Recipe, Sous Vide, Sous Vide Pork , Sous Vide Pork Tenderloin , Sous Vide Recipes
Info: My Mom isn't a big fan of pork but when my Dad made this recipe for her she fell in love with the combination of the bourbon sauce with the perfectly cooked sous vide pork tenderloin. The sous vide tenderloin comes out incredibly moist and the bourbon sauce creates a flavorful glaze that just adds layers of flavor.
Bourbon Glazed Sous Vide Pork Tenderloin
-
Concepts:
Appetizer, Hors d'oeuvres, Recipe, Shrimp, Sous Vide Recipes, Sous Vide Seafood , Sous Vide Shrimp
Info: I love a good shrimp cocktail and adapting it to be a sous vide recipe makes the whole process so easy. It only takes a few minutes to put together but it results in a fantastic appetizer that you and your guests will love.
Sous Vide Shrimp Cocktail Recipe
-
Concepts:
Beef, Recipe, Salad, Sirloin, Sous Vide, Sous Vide Beef , Sous Vide Recipes, Sous Vide Salad , Sous Vide Sirloin , Sous Vide Steak , Steak
Info: One of the hard parts about summer cooking is keeping the food light. While I love pulled pork, big steaks, and juicy hamburgers I can only take so much heavy food. This sous vide beef salad with figs recipe is a nice alternative to some of the heavier meals while still giving me my beef fix.
Sous Vide Beef Salad with Figs Recipe
-
Concepts:
Chicken, Dish, Recipe, Sous Vide, Sous Vide Chicken , Sous Vide Mexican , Sous Vide Recipes
Info: Since publishing our Beginning Sous Vide book many people have commented on the Sous Vide Chicken Mole recipe. I thought I'd reproduce it here so people can get a taste of the more complicated recipes we have in the book. While the book has a focus on simple and easy to make sous vide recipes we also wanted to make sure there were a number of more complex recipes.
Sous Vide Chicken Mole Recipe
-
Concepts:
Beef, Recipe, Sous Vide, Sous Vide Beef , Sous Vide Recipes
Info: This sous vide recipe for beef Goulash is adapted from the recipe in the wonderful book German, Austrian, Czech and Hungarian: 70 Traditional Dishes from the Heart of European Cuisine. It's a great wintertime dish and is really hardy, especially when served with a good sticky rice or mashed potatoes. The beef is first cooked sous vide and only added to the goulash itself near the end, ensuring the meat is not overcooked.
Sous Vide Beef Goulash Recipe
-
Concepts:
Dessert, Drink, Fruit, Milk, Thickener, Xanthan Gum, Xanthan Gum Thickening
Info: Xanthan gum is a great thickener and can be used with a variety of foods. Making low fat milk shakes is a great way to use it. Here we make a low fat banana milk shake.
Xanthan Gum Banana Milkshake Recipe
-
Concepts:
Recipe, Syrup, Xanthan Gum, Xanthan Gum Balsamic Vinegar Syrup, Xanthan Gum Syrup, Xanthan Gum Thickening
Info: One of the nice things about modernist cuisine is being able to thicken liquids without significantly diluting the flavor of them. There are several ingredients that can do this and here I use xanthan gum to make a balsamic vinegar syrup.
Xanthan Gum Balsamic Vinegar Syrup Recipe
-
Concepts:
Garnishes, Maltodextrin, Maltodextrin Oil Powder Recipes, Powder, Recipe, Tapioca maltodextrin, Thickener
Info: An easy way to get started with molecular gastronomy or modernist cuisine is through the creation of tapioca maltodextrin powders. Tapioca maltodextrin is simply a extremely fine powder that acts as a thickener when mixed with fat. This modernist recipe focuses on making a sesame oil powder.
Sesame Oil Powder Recipe
Expanded Recipe Information
Want more information about the recipes listed above?
While it looks intimidating, this classic cold soup is actually quite simple to pull off by prepping ahead and following the steps of the recipe. You'll be rewarded with a luxurious and refreshing dish that will wow your friends and family.
This is one of my favorite sous vide pork tenderloin recipes with sweet and spicy glazed apples with a side of corn salsa and some fresh herbs, it always impresses!
Sous vide cranberry apple pie uses cranberries to round out the flavors, and sous vide to ensure the perfect consistency and a golden brown crust.
Why sous vide apples before baking them into a pie? There are several reasons but the absolute control over the texture is the biggest one!
Tender sous vide lobster covered in a creamy white wine sauce all served over some al dente pasta is the perfect way to consume lobster!
Sous vide scallops combine wtih pickled vegetables and a rich pomegranate reduction for an upscale, elevated dish that is perfect for any special occassion.
This is my take on tortilla soup, a spicy, sour, rich and flavorful meal in a dish! It uses sous vide pulled pork as the base protein.
Sous vide boar tenderlon is very similar to it's pork counter-part and a cherry chutney rounds out the dish perfectly.
Sous vide pork chops are pretty common but this version takes the critical step of adding a flavorful panko and flour crust that is filled with fresh herbs.
Beef Rendang made with sous vide takes the national dish of Indonesia and makes it time consuming to watch over as it always stays the perfect temperature.
Tender sous vide chuck roast medallions pair with a rich red wine and mushroom reduction for the perfect fancy dinner night dish.
Compared to the traditional preparation, these sous vide lamb shanks come out a juicy medium instead of the more classic braise-like and fall apart texture.
The lamb sandle is cooked sous vide for perfect tenderness and leek ash offers a salty and bitter component to cut through lamb's natural fattiness.
Using a sous vide ragu made from short ribs ensures tender meat and a flavorful sauce, all with no giant pot to clean!
This sous vide meatloaf recipe takes a classic Mid-Western dish are elevates it through perfect cooking and a flavorful maple-bourbon mustard glaze.
This sous vide osso bucco short ribs are the perfect date night dish! Combined with some mushrooms and lemon garlic pasta will have your SO drooling!
Tender sous vide beef brisket is combined with sweet and smokey bourbon and bacon peach glaze. It's the perfect dish for any BBQ!
This award winning recipe will show you how to make amazing sous vide pie at home...pies that have won national blue ribbon awards!
This is the perfect surf and turf dish! In true Maryland style, I used jumbo lumb crab and lots of old bay for a new twist with classic sous vide steak Oscar recipe.
This adobo sauce is based off the one from Guerrilla Tacos. There it is used as a braising liquid, but I wanted to sous vide it so I reduced the vinegar some and thickened the sauce up. It's super flavorful and a little goes a long way!
People often don't think about adding sous vide chicken to dishes that would normally cook it. A great example is this flavorful chicken soup. Normally you cook the chicken in the soup, but it usually dries it out and overcooks it. Making the soup separately with some flavorful chicken stock and lots of vegetables while you cook the chicken sous vide results in more tender chunks of chicken.
I'm a huge fan of mole sauces, but sometimes I don't want to go through all the effort to make some. This dried chile pepper sauce uses less ingredients and comes together much quicker, making it something you can make more regularly. I love using it on steak, lamb, or pork. I often like to thicken it up by turning it into an agar fluid gel, something that gives it a ton of body without changing the flavor profile.
Salsas are a great way to add flavor to dishes. Roasting the vegetables first adds even more flavor to the salsa. Though if you're in a time crunch you can just use canned tomatoes and it will still turn out well. I love to serve this with a rich, heavy meat like lamb chops, chicken thighs, or braised beef. It can even work as a dip for chips!
I first tried shakshuka at the Park Slope restaurant Miriam, which serves an amazing variety of Israeli foods for brunch. It's a hearty and filling meal that is still packed with fresh ingredients prepared simply. I've found sous viding the eggs adds a level of control to the process that I didn't have before with traditional poaching.
When it is done right, Puebla-style mole is one of my favorite sauces. This recipe is for a more traditional preparation than the milder and cloyingly sweet versions found at chain restaurants. It takes advantage of the different chile flavors and is very bold and full flavored. When you sous vide the chicken, the dish elevates to a whole new level. The sauce does take a decent amount of effort, but I'll often double or triple the recipe and store the remainder in plastic bags in the freezer so I can easily use it later. The sauce works exquisitely with shredded pork or chicken breasts and thighs.
My wife loves a rich and spicy tortilla soup so I've been working on a go-to recipe I can make for her. There's lots of ingredients, so it can look intimidating, but it is actually really easy to put together. The magic begins by sous viding a pork shoulder or pork butt to shred in the soup! The smell of the soup cooking on the stove will also fill your house with anticipation for dinner! This recipe makes a ton of soup, but it is real easy to freeze the leftovers for easy meals in a week or two.
These sous vide honey glazed carrots are sweet and tender, not to mention simple to make, which makes them one of my favorite sides! I like to use rainbow carrots, but you can really use any carrots you find that look good.
This sous vide turkey marsala recipe is a light and flavorful take off of a traditional chicken marsala. I serve it over grains and add some snow peas to bulk up the dish without making it heavy.
I love the complex flavors of tajines, with their sweet highs and nuanced undertones from the spices. Adding sous vide pork to the mix makes sure everything comes out cooked perfectly.
My sous vide squid puttanesca recipe is a hearty, full-flavored meal that packs a huge punch.
I really enjoy turkey for a light dinner and it goes well with this avocado and arugula salad from Beginning Sous Vide. Here I add some spice to the turkey in the form of chipotle powder. It's a great way to kick up the heat and flavor without overpowering the turkey.
These chicken thighs have an encompassing combination of sweet, spicy, and minty flavors. The sauce is very easy to make and is poured directly over the chicken thighs before serving. To help it thicken more quickly you can also add a mixture of 1/2 cold water and 1/2 corn starch to it when it is on the stove.
Sausage with onions and peppers is a classic dish that sous vide makes dead simple. You are ensured the sausage will turn out moist and perfectly cooked. The peppers and onions are sautéed to tenderize them and then served with the sausage. For a fun lunch time meal you can also consume this entree on a hoagie roll with melted provolone cheese on top.
Using sous vide to glaze turnips is a simple process that results in a great side dish, especially when combined with umami-rich miso. You can also briefly cook turnips and their juices in a pan after sous viding them to reduce the sauce for a richer dish. This recipe also works well for other root vegetables such as carrots, radishes, and parsnips.
Boar behaves very similarly to pork but has a richer, sometimes nutty flavor. I sous vide it at 140°F (60°C) long enough to cook it through and pasteurize it. This recipe complements the flavor of the meat with a sweet and spicy cherry chutney.
Rack of lamb is a rich, flavorful cut to make. Here I pair it with a zesty pomegranate sauce that cuts the richness while complimenting the strong lamb flavor. I also serve it with some Brussels Sprouts to bulk out the meal while cutting the richness of the lamb.
This particular dish is sort of a mashup of my past and my present. Growing up in the Pacific Northwest, salmon is plentiful and a large staple of your diet. Living in the South now, and having access to world class grits, it was inevitable that eventually they met. Shrimp and grits is one of my all-time favorite meals, so salmon wasn't that far off my radar when it came time to decide how to proceed with this dish.
The other day I was up for some Chinese food but I didn't feel like ordering the greasy, starchy takeout from around the corner so I decided to make some myself. I had some extra brisket in the freezer that I wanted to use up so I went for a pressure cooked version of Chinese Peppered Beef.
At this time of cantaloupe is just starting to come into season. They are tender and sweet and barely resemble the bland and watery winter versions. The local farmers market recently had some "Sugar Kiss" melons that I couldn't resist.
Even though cranberries are a staple for Thanksgiving sauces they are often overlooked for more traditional sauces. Their combination of tartness and mild fruitiness is a great complement to many BBQ sauces. I like to serve this BBQ on a smoked and sous vided brisket.
Duck is one of my favorite meats to eat. I love the combination of tender meat with rich, creamy fat. In this recipe I pair it with some grilled asparagus and a blackberry-port pudding made from an agar fluid gel.
I turn the sous vided brisket or chuck roast into shredded beef for flavorful carnitas covered in a sweet and spicy tangerine-chipotle sauce. I serve them with corn tortillas and avocado so they are easy to pick up and eat.
This soup is easy to put together, highlights the flavors of
strawberries, and is light and refreshing. Xanthan gum helps hold it together and traps the bubbles created from pureeing it, keeping it a little frothy.
This recipe turns a popular spinach-garlic dip into a foam for dipping. It can be served with roasted pita squares or even just vegetables and chips. This dip also works great as a sauce to perk up the flavors of steak or chicken.
Flank steak is full of beefy flavor and has a great bite to it. Serving it with chimichurri, a spicy garlic and parsley based sauce, is very popular in Argentina and other South American countries. This recipe makes an excellent choice for a party!
This is a great meal anytime and pairs the sous vided moist and tender turkey with a sweet and sour cranberry chutney. Always a family favorite!
This fancy creme brulee recipe is easy to make with a sous vide machine and the white chocolate turns it into a more decadent dessert. I serve it topped with raspberries, a raspberry syrup or other berries in season.
Cranberries are a great treat any time of the year. This recipe combines the tang from the cranberries with the smokiness from the ancho pepper. For a burst of flavor place on a crispy crostini and topped with with spices and mint. A great party treat!
For this recipe I roast the strawberries then puree them to form a sweet and tangy salad dressing. For a different flavor combination I serve it over a savory pulled pork and arugula salad.
This recipe uses the pressure cooker to turn an inexpensive chuck roast into a moist,flavor-packed beef entree and the whipping siphon to prepare a spicy tangerine froth topping. It's a fun and simple meal that will impress your family and dinner guests alike.
This sous vide country style ribs recipe uses a honey-chipotle glazed to perk up the flavor of the dish. For a thicker, clingier sauce on your ribs, adding a tad of xanthan gum will make that happen!
This apple chutney is a very flavorful topping that provides a savory punch to pork, fish or even on a dessert! This recipe sous vides the apples in a bourbon, maple syrup, chipotle and thyme mixture.
This sous vide lemon curd recipe is part of the fantastic Sweet Sous Vide feature by SVKitchen.com. You can make it into a quick and easy iced lemon curd mousse - a deliciously elegant, yet refreshing finish to any meal.
This recipe takes classic homemade marshmallows and covers them in yummy chocolate. Mint and chocolate is a classic pairing and the soft marshmallows are a great way to hold them all together! A definite party favorite!
When I'm having wings I almost always reach for the honey-chipotle BBQ sauce. It's a delicate balance between the heat from the chipotles and the sweetness from the honey. Just be sure to make plenty, your guests will love it!
If you sous vide a chuck steak for a few days it comes out tasting almost as good as a ribeye, at only about a third of the cost. For this recipe I serve the chuck steak with a flavorful fresh pesto and crunchy deep fried brussels sprouts.
Beer braised brats are a great summertime BBQ dish. I really like it served with a strongly flavored Guinness mustard on a toasted bun with grilled peppers and onions. Since the grill is already hot from the veggies, finish the brats with a quick sear to caramelize the outside and enjoy!
This recipe makes a clean and fresh tasting pea pesto dip that works great with just about everything, especially grilled sourdough bread, carrot and celery sticks, as well as roasted vegetable chips. This party favorite is quick and easy to put together and can be made with defrosted frozen peas - however, if you have access to fresh spring peas it'll be even better!
This tasty sous vide turkey bite combines a light and airy soy lecithin cranberry air foam and a smooth modernist ultra-tex gravy which makes a fun party dish!
This recipe combines lime and ginger which are two great ingredients to pair with the bold flavors of the sous vided sirloin steak. I like to add texture and brightness to the dish by combining them in a vinaigrette-style sauce that is drizzled over a crispy cabbage and pepper slaw topping.
This recipe tops sous vided chicken with a modernist froth to make a favorite dish that even pickier eaters tend to gobble up! By using xanthan gum in the teriyaki sauce you can turn it into a flavorful froth in a whipping siphon. Even a "basic" food can be the talk of the party!
What to serve your guests something a little different but exceptional for dinner? In this dish I topped sesame noodles with shredded duck legs because they can hold up to the strong flavors of the pasta. You can serve this entree either hot or cold. It's sure to be a hit!
Creme brulee is a fancy but very simple dessert to make when using a sous vide machine. This recipe infuses the flavors of cinnamon and vanilla bean into the cream before placing in ramekins in the water bath to cook. This creamy and flavorful dish will impress your dinner guests.
The combination of apples and pork are a classic pairing in Irish cooking. For this recipe, I roast apples and use the modernist ingredient of agar to turn them into a fun pudding topper for pork. By sous vide cooking the pork, you can consistently serve an extra moist and tender meat entree.
This recipe infuses the flavors of shallot, lemon, and tarragon into a vinegar and then makes it into a light, bright vinaigrette. This pairing adds several base layers of flavor to the fish. For a modernist twist, thicken it into a sauce with xanthan gum!
Infused vinegars are a great way to add subtle flavors to vinaigrettes and sauces. When making your own sous vide can compress the infusion process into a matter of hours instead of week or months. I like to use this refreshing raspberry vinaigrette on spinach salad or as a sauce on white fish.
This crostini recipe infuses the heat, smokiness and flavor of dried chiles into canola oil, which is then thickened into a foam. It is also a good topping for grilled meats or as a spicy spread for fresh bread. The process of infusing oil with flavors before thickening it leads to countless variations you can adapt to any dish.
This recipe is a great crostini topping for any party, especially if some attendees might be less adventurous eaters! It resembles a more traditional dish but it have a subtle modernist touch. Garnishing the white bean puree with lemon zest pulls in even more highlights to the food.
Sous vide salmon is a tender, soft meat that can be unlike anything cooked in a traditional manner. I pair it with spicy jalapenos and sous apples for a tart, rich dish.
Sous vide asparagus is similar to blanched asparagus but ends up with a stronger flavor and slightly firmer texture. It only needs a short cooking time unless the asparagus is really thick.
This sous vide tri-tip steak recipe takes full advantage of the rich, meaty cut and is tenderized through the sous vide process and pared with an exotic fennel, orange, and olive salad.
By using the basic modernist ingredient of xanthan gum this recipe turns tuna into an upscale party favorite for any gathering. I serve the tuna squares with a pickled pear relish and an Asian accent sauce for a pop of flavor.
This pulled pork recipe takes a tropical turn with pineapples, chiles, cilantro, and lime juice. This versatile dish can be served as an appetizer or main dish and either hot or cold.
When watermelon is in season it's hard to resist. For some parties you need nothing more than to slice it and hand it out with paper towels for people to scarf down. However, sometimes you want something a little more refined and that's where this recipe comes in.
Sweet green grapes are another favorite snack of mine and they're a great party food because most people really like them. For this more upscale dish I turn them into a sweet, fizzy soup. The xanthan gum helps hold the particles in suspension and the carbonation effect adds a pleasant tingle and tang to it.
This modernist recipe is a refreshing take on blueberry lemonade that changes the ubiquitous summer drink into a modernist creation your friends will love. It is a light blueberry froth dispensed on top of a glass of lemonade. The blueberry foam slowly filters into the drink, changing the flavor of the lemonade the longer you drink it. It is a quick recipe to make and is a great way to elevate a common drink.
An easy way to get started with modernist cooking is through the incorporation of tapioca maltodextrin powders. Tapioca maltodextrin is simply a extremely fine powder that acts as a thickener when mixed with fat. This modernist recipe focuses on making a succulent bacon powder to be used as an entree topper.
These Mexican inspired salmon bites pack a lot of flavor in a little package. The acidity from the tomatillos compliments the salmon perfectly and the crunch from the fried tortillas adds great texture.
This is a simple modernist vinaigrette to make and utilizes both xanthan gum and lecithin to strengthen and thicken it. I really like the sweet maple syrup with the tangy balsamic vinegar. This goes well on salads, especially ones with berries. You can also add a little more xanthan gum and use the vinaigrette as a sauce on fish or chicken.
These sous vide chicken thighs have a great combination of sweet, spicy, and minty flavors.
Summer isn't exactly apple season, but at both farmer's markets and grocery stores many varieties are available year-round. Here in Central California we've had quite a bit of cool weather from late May through June and into July. For me, cool weather means comfort food, and baked apples fall right into that category.
My Mom isn't a big fan of pork but when my Dad made this recipe for her she fell in love with the combination of the bourbon sauce with the perfectly cooked sous vide pork tenderloin. The sous vide tenderloin comes out incredibly moist and the bourbon sauce creates a flavorful glaze that just adds layers of flavor.
I love a good shrimp cocktail and adapting it to be a sous vide recipe makes the whole process so easy. It only takes a few minutes to put together but it results in a fantastic appetizer that you and your guests will love.
One of the hard parts about summer cooking is keeping the food light. While I love pulled pork, big steaks, and juicy hamburgers I can only take so much heavy food. This sous vide beef salad with figs recipe is a nice alternative to some of the heavier meals while still giving me my beef fix.
Since publishing our Beginning Sous Vide book many people have commented on the Sous Vide Chicken Mole recipe. I thought I'd reproduce it here so people can get a taste of the more complicated recipes we have in the book. While the book has a focus on simple and easy to make sous vide recipes we also wanted to make sure there were a number of more complex recipes.
This sous vide recipe for beef Goulash is adapted from the recipe in the wonderful book German, Austrian, Czech and Hungarian: 70 Traditional Dishes from the Heart of European Cuisine. It's a great wintertime dish and is really hardy, especially when served with a good sticky rice or mashed potatoes. The beef is first cooked sous vide and only added to the goulash itself near the end, ensuring the meat is not overcooked.
Xanthan gum is a great thickener and can be used with a variety of foods. Making low fat milk shakes is a great way to use it. Here we make a low fat banana milk shake.
One of the nice things about modernist cuisine is being able to thicken liquids without significantly diluting the flavor of them. There are several ingredients that can do this and here I use xanthan gum to make a balsamic vinegar syrup.
An easy way to get started with molecular gastronomy or modernist cuisine is through the creation of tapioca maltodextrin powders. Tapioca maltodextrin is simply a extremely fine powder that acts as a thickener when mixed with fat. This modernist recipe focuses on making a sesame oil powder.
If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet.
Just click on the green button below!
Get Started!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!
Thanks for signing up! I look forward to guiding you through the process of discovering sous vide with amazing articles, recipes, and tips and tricks you can use to impress your friends and family by turning out amazing food time and time again!
Enter your first name and email below, and I'll see you on the inside!