Osso Buco, a classic Italian dish rich in flavor, is known for its succulence and deep, complex taste. But what if you could elevate the exp

Tri-Tip, also known as Shpitz Shaitel in Israel, Maminha in Brazil, and Aiguillette Baronne in France, is a unique cut located at the...

The ribeye cut is considered one of the best cuts due to its tenderness, delicate flavor, and marbling, making it one of the most expensive cuts of beef. The sous vide method allows us to easily cook the steak with precision and even doneness from edge to edge. Even if the steak cooks longer than necessary, it will remain at the same level of doneness without overcooking the steak. Ingredients Ribeye steak with or without a bone Salt Pepper Fresh thyme (optional) Granulated g

The sous vide device Inkbird ISV-101W is the third sous vide device from the Chinese company Inkbird, which specializes in producing...

I was born in Belarus and raised on traditional Russian cuisine, which mostly included a lot of mayo, root vegetable salads, calf’s foot...

I was always interested in Japanese cuisine, especially in sushi making. My family and I love making sushi when everyone is rolling his own favorite sushi. One of my daughter’s favorite dish is nigiri salmon – that’s where I got the idea of combining sous vide cooking with sushi. Since I left with 4 Kg (9 pounds) of short ribs from my previous experiment when I compared 4 different textures of short ribs (applies also to chuck cut), I decided to use it making my nigiri beef d

If you ever cooked Goose Breast in sous vide , you'd probably surprise how quick and easy the recipe is and if you loved it, you surely must try this one also. The legs considered as the most flavorful parts of a duck/goose, but they also need much longer cooking to become tender. Ingredients 2 Goose/duck legs 1 orange - sliced 3 tbsp honey 1 ginger - sliced Fresh rosemary 1 tbsp Salt Seasoning and scoring Gently, score the fat layer or prick with a toothpick, so the seasonin

This cut goes by many different names - in the US it's called rump cap or top sirloin cap. In Israel, it's called shpitz chuh. In Brazil...

I love pastrami! It's a quick and easy go-to sandwich that does not need a lot of effort. All my life I was raised on cold pastrami. From...

Fried chicken is the favorite dish among kids. My girls, for example, can eat schnitzel on a daily basis, which is basically fried chicken breast. KFC's fried chicken, on the other hand, is not so popular in my country as in the US, so I decided to try it out. Cooking schnitzel is not that difficult, and it takes only two minutes in the deep fryer, but chicken thighs (and drumsticks, which are considered as dark meat) need a much longer cooking time which can result in an ove

I love pastrami! It's a quick and easy go-to sandwich that does not need a lot of effort. All my life I was raised on cold pastrami. From...

One day my wife came back home from shopping with a bamboo steamer - the first thing that came into my head was "pulled beef chuck roast...

Cooking goose breast in sous vide is probably one of the easiest things to make with a juicy and rich flavors dish. I urge you to try...

Salmon is easily my family's favorite fish, which is also easy to cook perfectly in sous vide. Salmon is popular among worldwide cuisines and considered to be healthy due to its high levels of protein, omega-3, and vitamin D. The big advantage of cooking Salmon in sous vide, is that no matter which tenderness you'll cook your salmon, it will still come juicy than the outcome you'll get from cooking in the oven or on a skillet and most important thing - you cannot overcook it

My mom decided to invite a lot of relatives to the holiday feast (Sukkot) and asked me to cook something "special" for the occasion. I asked myself what kind of meal would be considered special.I also wanted to cook something new and challenging that I have never tried cooking before in sous vide. The answer was clear - a leg of lamb. I took a risk, as this was the first time for me trying something like that, and for 22 people attending my parents holiday feast no less. I me

New York strip, Strip Loin Steak and sirloin steak are basically the same cut, generally cut from the uppermost section of the loin, where the meat is most tender. It is easily the simple and fast cut to cook in sous vide and for me it beats the tenderloin and ribeye cuts when it comes to sous vide. The biggest advantage of sous vide cooking is that no matter how thick the cut is, you'll still get a perfectly cooked edge to edge steak. The formula is very easy - 1 inch (2.5cm