In sous vide forums and Facebook groups, there is often discussion about whether to add different things to the bag along with the meat when cooking it sous vide. Some post a picture of a piece of meat vacuum-sealed with various items, and others comment that the person is silly because the flavors can’t penetrate … Read more
The key to the juiciest sous vide chops with root vegetable purée and potatoes. The word “chops” might trigger a little tick in some because chops have a reputation for becoming a dry and dull affair. The keyword here is the cooking method! The issue, in part, is that many tend to cook pork chops … Read more
Sous vide puree made from celeriac. Celeriac puree is a classic and versatile side dish often served in various restaurants. But why not incorporate it into your own cooking? It is very simple to make, and celeriac puree is perfect for a good piece of meat and much more. There is almost nothing that can’t … Read more
Bao with Wagyu Beef Short Ribs! The meat was deboned. It was packed with beef stock and whole peppercorns. Cooked for 48 hours at 57 degrees in sous vide. After 48 hours, I took the meat out, patted it dry, and cut it into thick slices (along the grain). The thick slices were seared in … Read more
This sous vide-cooked Teres Major, served with Pommes Duchesse, cold béarnaise cream, and a rich onion marmalade, is one of the most delightful yet easiest dishes I’ve tackled recently. Teres Major is a premium beef cut! It resembles the tenderloin in both appearance and texture, but in terms of flavor, Teres Major far outshines the … Read more
Turnip in sous vide. This resulted in a turnip with a bite, a hint of sweetness, and plenty of depth in flavor! The turnip, also known as the white turnip, is one of the more overlooked root vegetables. It is in season from May to September and is often used in ragout, fricassee, etc. The … Read more
The author Karsten Tangaard has done it again: After his first book: “SOUS VIDE in your own kitchen” was printed in 10 editions, he has built on the project and written the book: “Sous vide 2.0 – Recipes, Technique, Tips, and Tricks“. The book contains a multitude of recipes, as well as guides … Read more
Here you get the recipe for a sous vide cooked pork chop with bone served with a quick version of pommes anna. This dish is perfect for the weekend when you want to serve a delicious meal to your family or guests. The sous vide cooked pork gets a new lease on life when it … Read more
A really easy and delicious recipe for sous vide veal rump. If there’s one thing Danes love to serve when they have guests for dinner, it’s a rump roast! It’s a fairly safe choice, and you rarely offend anyone by putting one of these on the dinner table. Veal rump is not the cheapest meat, … Read more
We receive numerous questions regarding the advantages and disadvantages of using sous vide. Therefore, we have teamed up with a supplier of sous vide equipment: Foodfreaks.dk, who will share their insights on the technique here. Sous vide (pronounced ‘soo veed’) is French for ‘under vacuum’. The method involves cooking food over a long period at … Read more