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Entries for 'sous vide'

Sous Vide Pork Chops

Sous Vide Pork Chops

with Scotch Maple Sauce

Posted on February 15, 2017
Never suffer a dried out pork chop again. Cook Sous Vide Pork Chops with Scotch Maple Sauce and enjoy the most flavorful chops ever to exist. Cooking Sous Vide with Joule, by ChefSteps ensures that your food is cooked to the ideal temperature and no more. That means that you cannot, I repeat, CAN NOT overcook it. Pair these delicious pork chops with a purée of sweet potato and your favorite seasonal veggies. You won’t regret it. Especially when you top everything off with a semi-sweet sauce with a not-so-secret ingredient. 

Posted in: Pork
Comments: 1
Sous Vide Chicken

Sous Vide Chicken

Finished on the Napoleon Himalayan Salt Platter

Posted on January 17, 2017
Article Rating
As Napoleon’s in-house Grilling-Gal, I have the immense pleasure of testing out new accessories like the Himalayan Salt Platter Set. This Sous Vide Chicken Finished on the Napoleon Himalayan Salt Platter was just exquisite. Himalayan Salt is high in minerals and imparts a lightly salty flavor to whatever you cook on it. You won’t need to add salt.
Posted in: Poultry
Comments: 0
Sous Vide Steak

Sous Vide Steak

with Red Wine Reduction

Posted on January 17, 2017
If you’ve been keeping up with the latest and greatest, you have probably heard of a cooking technique called Sous Vide. It’s 2017’s biggest kitchen trend. Thanks to my portable Sous Vide cooker, Joule, by ChefSteps, I have been able to keep up with the latest and greatest in gastronomic trends. Using a grill in conjunction with cooking Sous Vide just makes sense. Cooking anything using this technique means some very tender and tasty food, however, meats will need caramelization on the outside for a really toothsome flavor. That’s where the grill comes in. It’s perfect for giving you a caramelized crust on the outside! Using the infrared side burner to sear off the steak after cooking Sous Vide just takes this Sous Vide Steak with Red Wine Reduction to the next level. 
Posted in: Beef
Comments: 0