Sous Vide Chinese Crispy Roasted Pork Belly (Siu Yuk / Siu Gee Yuk / Sio Bak)

Sous Vide Chinese Crispy Roasted Pork Belly (Siu Yuk / Siu Gee Yuk / Sio Bak)

Growing up in a Chinese household, roasted meats regularly made it onto our dinner table each week. However, given the fact that both my mother and father worked full-time jobs, in addition to raising three crazy misbehaved children, these meats were never prepared at home (despite my mother being a

Sous Vide Paseo-Inspired Caribbean Sandwich

Sous Vide Paseo-Inspired Caribbean Sandwich

Trevin had the good idea of trying to make a Paseo-style sandwich with the sous vide. I like this idea because (a) Paseo sandwiches are awesome, (b) pork is awesome and (c) I like a good challenge. We came up with this idea while Paseo was closed. It has since reopened, but I still wanted the challe

Modernist Cuisine Sous Vide Tuna Confit on Green Salad

Modernist Cuisine Sous Vide Tuna Confit on Green Salad

We had some friends over for dinner, and they specifically asked for something sous vide. Since we already had the entrée planned, we decided to do a sous vide appetizer or salad. Perusing through Modernist Cuisine at Home I came across Sous Vide Tuna Confit. I figured this would work really well to

Sous Vide Flank Steak with Chimichurri Sauce

Sous Vide Flank Steak with Chimichurri Sauce

Flank steak is still one of my favorite cuts of meat due to the texture and versatility. It’s a relatively long and flat cut of meat, and used in traditional dishes like a London Broil and commonly used as a replacement for skirt steak in fajitas. While it can be pan-fried, broiled and braised, my

Japanese-style Sous Vide Poached Eggs

Japanese-style Sous Vide Poached Eggs

After perfecting a sous vide poached egg recipe, we broke it out again, this time with an Asian flare by adding a simple ingredient, Furikake, which compliments the eggs so nicely, we’re not sure we’re ever going to have poached eggs at home without it anymore! From Wikipedia: Furikake (振り掛け / ふりかけ?

Sous Vide 36-hour Pork Carnitas

Sous Vide 36-hour Pork Carnitas

Finally found a delicious recipe over at Stefan’s Gourmet Blog for Pork Carnitas that turned out marvelously for a dinner party we had the other night. Everyone of our guests commented how juicy and tender the pork was. Winner! Due to laziness of not wanting to make our own pork stock in Stefan’s o

Perfect Sous Vide Runny (Slow Cooked) Eggs

Perfect Sous Vide Runny (Slow Cooked) Eggs

When I was a kid, the thing that I looked forward to the most on the weekends was my mom’s soft-boiled eggs on toast. It consisted of a seemingly perfect soft boiled egg (a runny yolk, yet firm white), slightly salted on top of a buttered slice of toast. Now I’m a “grown up”, I still crave this on

Simple Sous Vide Dulce de Leche

Simple Sous Vide Dulce de Leche

Dulce de Leche is a dessert popular in South America, and something I’ve always loved. It literally is translated as “candy of milk” or “milk candy” and is made by very slowly heating milk which causes the sugars to caramelize. This results in a brown deliciousness that is perfect on all sorts of d