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Month: November 2013

Sous Vide 1 hour brussels sprouts with bacon and garlic

Sous Vide 1 hour brussels sprouts with bacon and garlic

For our annual Thanksgiving potluck this year, I volunteered to contribute a non-exciting side dish of brussels sprouts and I was determined to use sous vide to try to create something spectacular.
Short version: this recipe is damn tasty and very easy.
Long version: read the recipe, make it, and let me know how it turned out 🙂
Unbelievably tasty and very simple recipe that turns those ordinary brussels sprouts you hated as a child into something you and your family will love.
Note: I use a 50 minute sous vide cook time instead of 1 hour because I find that the sprouts will come out overdone when you combine it with the oven time for blackening.

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Cooking sous vide without a vacuum sealer (or vacuum sealing bags with liquids in them)

Cooking sous vide without a vacuum sealer (or vacuum sealing bags with liquids in them)

If you want to cook sous vide at home but either don’t have or can’t afford a vacuum sealer, you can still get near identical results in most cases by using ziploc bags and the Archimedes principle. This principle states:”……the upward buoyant force that is exerted on a body immersed in a fluid

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24-hour Sous Vide Chuck Roast with Mushroom Gravy

24-hour Sous Vide Chuck Roast with Mushroom Gravy

Simple sous vide recipe that turns a very cheap cut of meat into something you and your family will rave about. Unlike other sous vide chuck roast recipes you’ll find, this one has a cook time of 24 hours in sous vide compared to 48 and 72 hour versions. Due to the lower cook time, the texture of the meat is less like a traditional roast, and instead more like a very, very tender steak.

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