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sous vide

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Cooking (3)
Recipes (11)

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sous-vide-basics-and-techniques — Sous Vide Cooking

As <span lang="fr">sous vide</span> continues its revival with pro chefs, this method has become more accessible to home cooks. Here’s a bit of background on <span lang="fr">sous vide</span>.

Cooking pork is easy when you start with the best, and Berkshire pork is top of the list. Try it pan-seared, grilled, sautéed, braised, broiled or stewed.

what-is-a-guinea-hen — What Is a Guinea Hen?

The lean, tender meat of the guinea hen offers a pleasant, slightly gamey flavor. Get into this bird here.

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Showing 1 - 11 of 11 Results

Sous Vide Chicken Thighs

by D'Artagnan

Here's a simple sous vide recipe that makes the most of our organic chicken thighs, and yields full-flavored chicken with extra crispy skin.

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Sous Vide Duck Breasts

by D'Artagnan

Here's a basic sous vide recipe using our exclusive Rohan duck breasts. Add your favorite fresh herbs or other aromatics to the vacuum bag, if desired.

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Classic Sous Vide Burgers

by D'Artagnan

Make perfect burgers with our sous vide recipe. Try the classic accompaniments: American cheese, West Coast-style burger sauce, and soft potato rolls.

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Easy Sous Vide Pork Chops

by D'Artagnan

This basic sous vide recipe is a great foundation for tender, juicy pork chops. Experiment by adding your favorite aromatics to the vacuum bags.

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Sous Vide Beef Flank Steak

by D'Artagnan

Our sous vide steak recipe features fork-tender flank steak, finished with a quick sear and basted with black truffle butter.

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Sous Vide Venison Tri-Tip

by D'Artagnan

This sous vide venison tri-tip recipe ensures the lean meat stays tender and juicy while keeping the perfect temperature at medium-rare.

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Here’s a great base method for making juicy, tender duck legs with extra crispy skin. Cook the duck a day before you need it for easy and impressive entertaining. Add your favorite aromatics to the vacuum bag or dress the finished duck with your favorite sauce to make the recipe yours.

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Sous Vide Pork Belly with Cherry Compote

by Tony Maws

This sous vide pork belly recipe is a great entry-level sous vide dish and the mouthwatering results are definitely worth the wait.

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Truffled Chicken & Egg

by Ed Brown

Try this recipe for chicken breasts with black truffle sauce and sous vide egg. Serve the silky poached chicken with polenta enriched with foie gras butter.

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korean-wagyu-kalbi-boneless-short-ribs-recipe

Boneless Korean-Style Short Ribs

by D'Artagnan

Try this easy recipe for Korean BBQ with our Angus short ribs, which are excellent when sliced thin against the grain, marinated overnight, then grilled hot & fast.

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