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Blog — sous vide 101

Your Complete Guide to Sous Vide 101

Your Complete Guide to Sous Vide 101

Let’s start with THE BASICS. Sous vide is a French term for "under vacuum". It refers to a method of cooking where you add food to a food-safe plastic bag, vacuum seal it and remove all the air. Some stop there and call it good, as vacuum sealing food in a plastic bag can change the texture of certain foods, especially softer fruits that don't require heat to be edible....
Recipe: Sous Vide Osso Buco

Recipe: Sous Vide Osso Buco

Are you looking to be adventurous with your palette and try something new? Have you ever had veal before? If not, we are so excited for you to try it! We love this recipe. It was included in our Valentine's Day Guide and it pairs nicely with something hardier such as mashed potatoes and a nice smoked cocktail. We, of course, are sharing the Sous Vide version of the Osso Bucco...
Sous Vide 101: Sous Vide Steak with Chimichurri Sauce

Sous Vide 101: Sous Vide Steak with Chimichurri Sauce

As we continue our Sous Vide 101 series, we’re focusing on showing you just what you need to know to have early success with this new cooking technique. Cooking with sous vide is easier than you can imagine, but there is a little bit of a learning curve. Luckily, once you do it a couple times, it will feel old hat and you’ll wonder where your new favorite kitchen toy...
Sous Vide 101: The Perfectly Runny "Poached" Egg

Sous Vide 101: The Perfectly Runny "Poached" Egg

Ahh, the perfectly runny, poached egg. The delicious topping of eggs benedict, avo-toast, or topped with some salt, pepper and spicy hot sauce. The sought-after prize of brunch goers everywhere. But not so easy to make at home. People everywhere struggle with making the perfect poached egg. Get the water swirling in just the right direction, at just the right temperature. Keep them from falling apart in the water. And...
Sous Vide 101: Easy, Best-You've-Had, Pan Seared Chicken Thighs

Sous Vide 101: Easy, Best-You've-Had, Pan Seared Chicken Thighs

Chicken thighs. They are... easy? Or maybe just hard to mess up? No one gets particularly excited when you hear they're on the menu, though. You can transform your chicken thigh game with the sous vide technique, making this a cost-effective week night dinner a delicious go-to option. It's a little hard to describe just how delicious the crispy, pan-seared skin covering the perfectly cooked, tender, juicy meat is. Then,...