Best Chicken Pot Pie Ever
This was the best Chicken Pot Pie I ever had! Chicken was sous vide.Click here for recipe.
Chicken and Portabello Mushroom Roulade with Mushroom Espuma
A yummie chicken and mushroom roulade dish with a nice epsuma sauce. Click here for recipe
Halibut on Beet Wafers, Edamame and Persian CucumberClick here for the recipe.
Love the duck breast even with the skin on!
Sea Bass on Bed of Spinach
Another enjoyable sea bass dinner
Duck Breast with Skin OnClick here for the recipe.
Sirloin Steak with Asparagus
Asparagus was boiled in water for 1 minute and then shocked in ice water bath
Stacked Sea Bass, rice pilaf and seaweed
This was sooo good last time, I had to make it again, only this time I added the tourne veggies! Click here fro the Sea Bass stack recipe.
Sous Vide Egg
I love the texture. It's like custard though and through. Click here for the recipe.
Sous Vide Poached Egg
The quintessential sous vide breakfast. Click here for the recipe
Stacked Sea Bass, Brown Rice Pilaf & Seaweed
The cilantro sauce was easy and added a dramatic touch to the plate. The combination of seaweed and brown rice pilaf was incredible. Click here for recipe
Photo corrected Turkey Breast
Put my photoshop to good use. Click here for recipe.
Halibut with shimeji mushrooms and baby bok choi
A delightful summer dish that is light and healthy. Click here for recipe.
Sirloin Steak x 3
Sous vide sirloin steak is buttery and tender! Click here for recipe.
Sirloin mediumClick here for recipe.
Turkey White Meat
You can see the tenderness in this photo. Click here for recipe.
Artie in the Kitchen Creating!
I got a chance to sous Vide for my daughter's "going to graduate school party". I jumped at the chance to do the whole meal sous vide for all the unsuspecting guests! I made chicken, 3 types of baby back ribs and rib eye steaks. A true test for sous vide.
Asparagus ready to sous vide
Asparagus comes out perfect every time with sous vide. I always peel the base for better presentation. Click here for recipe.
Vacuum Sealed Chicken
Sous Vide Chicken is INCREDIBLE as the texture is not like any other cooking method. I think chicken has the most difference for sous vide.
Chicken with Pesto Sauce (2)
Some chopped basil as well. Click here for recipe.
Chicken and Pesto over Asparagus
Home made pesto with sous vide chicken and sous vide asparagus.... heaven! Click here for recipe
183F for 40 minutes. Click here for recipe
Sea Bass with Edamame and Endives
Fish is another transformative texture experience with sous vide (although not as much as chicken). Click here for recipe.
Lobster Crostini (2)
I love the rectangular white plates. I got this one as a present from my Bro! Click here for recipe
Chicken with Pickled Mushrooms Sauce
This was fantastic! chicken is one of the most transformative meats to cook sous vide. The texture is exquisite and hard to put into words. And the mushroom sauce was incredible. I think I over-plated the chicken, what do you think?
Tomato and Pea Sprouts Salad
Light salad with tomatoes and pea sprouts
Home Grown Cherry Tomatoes
Taken with my new Canon S95 "food camera"
Again taken with my new Canon S95 food camera! Takes great pictures don't you think?
Clam, Mussel and Scallop Soup
Another wonderful non-sous vide dish that comforts the soul! Click here for the recipe
Green Beans and Brussel Sprouts
Again, not sous vide, but a tasty side dish and one that you wouldn't really think of putting together! Click here for the recipe
Quick Tomato Compote
My wife loves this quick side dish. Click here for the recipe
Cinnamon Swirl French ToastClick here for the recipe
Panzanella SaladClick here for the recipe
Sous Vide Supreme
This is the ideal first sous vide piece of equipment. You can sous vide with just this and a regular foodsaver bar vacuum sealer. You can add equipment as your interest increases. The only two disadvantages with the SVS is it takes a little longer to heat and its size, which limits the amount of food you can cook at once.
Vacmaster VP112 chamber sealer
This piece of equipment makes sealing a snap especially if the bag has liquid in it. It's well worth it.
VP112 vacmaster (open)
The chamber in the vacmaster is large enough for 18" x 12" bags. That can hold a large turkey breast and more. The white plate is a removable "filler" which speeds up the vacuum.
Vacmaster VP112 and SVS
Polyscience Sous Vide Chef
Latest addition to the family!
Polyscience Sous Vide Professional Chef
This is the pinnacle of sous vide equipment. As a immersion circulator, it heats faster than a water bath and it can be used with any size container up to 28 qts! So cooking for a party is no problem. Having both the SVS and Polyscience IC means you can do concurrent sous vide cooking (like veggies and meat). The poycarbonate container is a 12" x 9" x 18" Carlisle food container.
All the Sous Vide Toys Together
Yes it takes up some counter space, but it's worth it!
Sous Vide Supreme and VacMaster VP112
The two work horse pieces of equipment.
These are kitchen items that certainly compliment Sous Vide cooking: Large white plates for presentation, a good food processor for the sauces, butane kitchen torch for searing, squeeze bottles for styling the sauces, ring molds for stacked presentation, silicon brush for brushing sauces and a zester for fine rind ringlets
Cream Whipper for Espuma Sauces
WhipRite Cream Whipper (1 pint) for making espuma sauces