When we think of the perfect shrimp, it’s this sous vide jumbo shrimp scampi, cooked in the Anova Sous Vide Precision Cooker with butter, lemon and garlic, then broiled with bread crumbs on top. - great recipe. Left off the breadcrumbs and froze the butter to make it easier to seal the bag. Make again.

Sous Vide Jumbo Shrimp Scampi

When we think of the perfect shrimp, it’s this sous vide jumbo shrimp scampi, cooked in the Anova Sous Vide Precision Cooker with butter, lemon and garlic, then broiled with bread crumbs on top. - great recipe. Left off the breadcrumbs and froze the butter to make it easier to seal the bag. Make again.

Sous Vide Lamb Chops with Garlic Herbed Butter Recipe. This is hands down one of the tastiest dishes Ive made so far via sous vide, and to top it off, its ...

Sous Vide Lamb Chops with Garlic Herbed Butter

Sous Vide Lamb Chops with Garlic Herbed Butter Recipe. This is hands down one of the tastiest dishes Ive made so far via sous vide, and to top it off, its ...

The sweet apples meld perfectly with the apple cider in this sous vide pork chop recipe - Amazing Food Made Easy

Apple Cider Sous Vide Pork Chops

The sweet apples meld perfectly with the apple cider in this sous vide pork chop recipe - Amazing Food Made Easy

Like bacon, sliced Canadian bacon (a.k.a. breakfast ham) is not one of the meats you'd think would benefit from being cooked sous vide. But as it turns out, sous-vide ham is revelatory: Cooked low and slow overnight, it retains all of its juiciness, but gains an incredibly luxurious, buttery-soft tenderness as its connective tissue and muscles break down.

Overnight Sous Vide Canadian Bacon or Breakfast Ham

Like bacon, sliced Canadian bacon (a.k.a. breakfast ham) is not one of the meats you'd think would benefit from being cooked sous vide. But as it turns out, sous-vide ham is revelatory: Cooked low and slow overnight, it retains all of its juiciness, but gains an incredibly luxurious, buttery-soft tenderness as its connective tissue and muscles break down.

About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, KA...

Roasted Poblano and Sun-Dried Tomato Vinaigrette For Sous-Vide Chicken

About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, KA...

When bouncing this idea off of fellow foodie friends and professional  cooks, the general consensus was, ‘ewww’ as in, the wings would be slimy  and gelatinous. Well I am happy (and a little smug) to say that they were  all WRONG! These were some of the best, most tender, most flavourful wings  I have ever eaten.

Sous Vide Chicken Wings

When bouncing this idea off of fellow foodie friends and professional cooks, the general consensus was, ‘ewww’ as in, the wings would be slimy and gelatinous. Well I am happy (and a little smug) to say that they were all WRONG! These were some of the best, most tender, most flavourful wings I have ever eaten.

Ribs are traditionally slow-cooked in a smoker in order to get their copious amounts of connective tissue to convert to gelatin, turning the tough ribs tender. The rate at which this conversion takes place is a function of temperature and time; The lower the temperature, the longer it takes. At the same time, the lower the temperature, the more internal moisture the ribs will retain as they cook. So while a rib cooked at 145°F (63°C) will take about three times longer to tenderize than…

Barbecue Ribs

Ribs are traditionally slow-cooked in a smoker in order to get their copious amounts of connective tissue to convert to gelatin, turning the tough ribs tender. The rate at which this conversion takes place is a function of temperature and time; The lower the temperature, the longer it takes. At the same time, the lower the temperature, the more internal moisture the ribs will retain as they cook. So while a rib cooked at 145°F (63°C) will take about three times longer to tenderize than…

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