Confit is the quintessentially classic French technique historically used to preserve slow-cooked meats, usually cured in salt and then bathed in fat. As well as..
If you often find yourself torn between a wondrously marbled strip steak or an eye-wateringly succulent tenderloin, porterhouse (or T-bone) steak represents the best of..
Nothing beats a meaty and juicy steak cooked to perfection. Unfortunately, cooking steak using conventional methods is difficult to master. That’s where the sous vide..
Delicious, delicate, and lean fish is the perfect midweek protein. Unfortunately, fish can become dry, chalky, and unpleasant if overcooked which makes it ideally suited..
Tasty, versatile, economical, and packed full of protein, pork is the perfect centerpiece of any meal. Unfortunately, pork tends to get tough and unpleasant if..
Sous vide might seem like overkill for a simple dish like beer-braised bratwurst, however, there are two main benefits to this cooking method: Convenience and..
Tender, juicy, versatile, and an all-round crowd-pleaser, chicken is the home chef’s best friend. Chicken is also ideally suited to the sous vide cooking technique…