Non-sous vide items Archives - Sous Vide Resources

Sous Vide: Pan Sauce Base, Advance Batch

Demi-Glace, Non-sous vide items, Sauces | 0

The Juices that remain in the sous vide pouch after processing can be clarified after processing....

Sous Vide: Red Wine Pan Sauce, ala Minute

Demi-Glace, Non-sous vide items, Sauces, Tips + Tricks | 0

Once clarified, the juices that collect in the sous vide pouch can be transformed into a restaurant quality pan sauce.

SOUS VIDE HYBRIDS: BUTTERNUT SQUASH TORTELLINI

Non-sous vide items, Pasta, Vegetables | 0

We know that sous vide processing removes air, but it can also be used to remove water–you just have to give the water somewhere to go. Present in all foods, water is the enemy of flavor, color and consistency.

Butternut garlic aioli (eggless)

Non-sous vide items, Sauces | 0

Ingredients: Lemon juice 1/2 cup. Garlic 1 head, peeled. Butternut squash (sv processed), 6 oz/175...

Night Tripper Dry Rub

Non-sous vide items | 0

Ingredients Hungarian Paprika, 4 Tablespoons. Kosher Salt, 2 Tablespoons. White sugar, 4...

Molasses Vinegar

Non-sous vide items, Sauces | 0

Balsamic vinegar and balsamic syrup are not what most people think they are. The romantic notion...

Brown Sugar Vinegar

Non-sous vide items, Sauces | 0

Ingredients: Brown sugar, 2 cups/400 g. White vinegar (or your preference), 1 cup/225 ml....

Every Day Barbecue Sauce

Non-sous vide items, Sauces | 0

There are millions of recipes out there for BBQ sauce, with fancy names and long lists of ingredients. Everybody takes pride in their own particular recipe, which baffles me when they insist that I share mine with them. I...

Catalina Vinaigrette/Tomato Oil

Non-sous vide items, Sauces | 0

This sauce/dressing shares some similarities with what we used to call “French Dressing,” but it is not really French. These days you see it on the shelves referred to usually as “Catalina Dressing,” but...