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Author: Sous Vide Life

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 an amazing cook). It would just take too dang long.

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Modernist Cuisine 72 Hour Sous Vide Beef Short Ribs with Red Wine Sauce

Modernist Cuisine 72 Hour Sous Vide Beef Short Ribs with Red Wine Sauce

Another holiday, another ridiculously beefy dinner. For Christmas, I made a Beef Wellington for my family and Trevin’s to (deliciously) celebrate with. And the next week, I was headed to the Cascade Mountains to celebrate New Years with a close group of friends and their children. After about four seconds of deliberation via email, we settled on beef short ribs for New Year’s Eve… and I volunteered (as tribute) to be the chef that night.

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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 original recipe, we substituted chicken stock instead and the dish didn’t seem to miss a beat.

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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.

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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 dessert, my favorite being vanilla ice cream 🙂

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