This is a twist on a stir fry recipe that allows you to prep the chicken and marinade in advance and sous vide it from frozen while you prepare the vegetables. Serves 4 Serve this with 5 cups of cooked white rice (2 cups rice and 3 cups water or whatever the recipe calls for)… Continue reading Chicken Stir Fry
Category: method-sousvide
Chicken Cordon Bleu with White Aged-cheddar Cheese Mornay
Andrew’s Recipe. INGREDIENTS: Chicken: Large chicken breasts Ham Swiss cheese Herb and garlic spices Mornay: (approximate measurements) 5 tablespoons Butter 3 tablespoons Flour (substitute 3 teaspoons of xanthan gum for low carb/keto) 2 cups Milk 2 cups Aged white cheddar cheese 1 tablespoon of garlic herb spices INSTRUCTIONS: Preheat Sous Vide to 158 degrees. Cut… Continue reading Chicken Cordon Bleu with White Aged-cheddar Cheese Mornay
Pulled Pork – Chipotle Carnitas Sous Vide
Special thanks to Uncle Rick for testing and tweaking on this recipe! Ingredients: 7-8 lbs pork butt thawed 3 Tbsp vegetable oil 1 white onion chopped 2 cans Ro-tel Tomatoes & Chiles 2 Tbsp Minced Garlic 1.5 tsp dried oregano 1/2 tsp ground cloves 2 tsp ground chipotle pepper or you can buy dried and grind your own 3 tsp cumin 1 cups beef… Continue reading Pulled Pork – Chipotle Carnitas Sous Vide
Parmesan Crusted Chicken (90 minute Sous Vide)
This makes an excellent Parmesan Encrusted Chicken. It is modeled after the Longhorn Steakhouse version. This recipe is fairly low in carbs. Bread crumbs (Panko) and Ranch dressing are both fairly low but you could lower it even further by substituting bacon crumbles for bread crumbs and homemade ranch dressing for storebought. NOTE: All measurements… Continue reading Parmesan Crusted Chicken (90 minute Sous Vide)
Chicken Breasts and Thighs (Sous Vide)
Notes: Don’t buy bone-in or skin-on thighs or breasts. The loss during cooking is 40%. If you buy boneless, skinless, the loss is more like 12.5% (or almost zero after you add the canned goods). Ingredients: 3 lbs boneless-skinless chicken breasts 3 lbs boneless-skinless chicken thighs 4 bay leaves Randy’s Poultry Rub Salt and pepper… Continue reading Chicken Breasts and Thighs (Sous Vide)
Chili con Queso – Randy’s
Easy and Excellent! Makes about 22 half-cup servings Ingredients: Instructions: Heat on the stove or in the microwave, stirring frequently. Sous Vide Instructions: Oven Instructions: Notes:
Turkey Hasselback
You can insert lots of things into turkey breasts before cooking Sous Vide. Hasselback refers to making slices every one inch almost all the way through the breast and stuffing them with dressing or cheese or other substances. There is no need to brine the turkey breast because cooking sous vide does not dry out… Continue reading Turkey Hasselback
Creme Brulee – Sous Vide
Adapted from the Chefs Steps site. NOTE: Do not put cold jars into preheated water. They will crack! I have done it! If the mixture in the jars is below room temperature, put the jars in the water bath before you heat then water. Makes 6 servings. INGREDIENTS: 160 g Egg yolk, about 10 –… Continue reading Creme Brulee – Sous Vide
Cranberry Sauce – Grand Marnier Sous Vide
Adapted from the Anova site Serves 8 Ingredients: Directions:
Pork Belly – Sous Vide
The pork belly in this recipe is excellent. This recipe produces an asian / teriyaki taste. Other spice mixtures might work just as well. INGREDIENTS 3 lbs fresh pork belly 1 cup soy sauce 1 cup green onions 2 tbsp of minced garlic 3 tbsp sesame oil 2 tbsp salt 2 tbsp sriracha 1 tbsp… Continue reading Pork Belly – Sous Vide