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...

Cooking cheesecakes has a few challenges - cooking the cake evenly and moreover keeping it from cracking. These challenges are easy to overcome in sous vide cooking, using mason jars. I’ve been cooking a lot in sous vide, but this recipe was the most enjoyable because my daughters helped with the entire process, including the eating part 😊 If you’re looking for a fun culinary activity with your kids – this recipe is for you! Ingredients for the batter (equivalent to 10 4oz/

Mashed potatoes are an international side dish - it's popular among kids no matter where and it's been served as a perfect side dish on Thanksgiving. It might sound like an easy recipe, but there are key success factors which are mandatory in order to get that creamy, silky smooth and fluffy mashed potatoes texture. In sous vide cooking, it's much easier - you just toss everything into a bag and wait until it cooked. That way you will cook and infuse the potatoes directly wit

Garlic confit is a great condiment to have in the fridge at all times. You can season your Salad, pasta, eat with just a cracker or use the infused oil as your secret sauce in every vegetarian meal. The Sous Vide cooking itself is very easy (toss and forget) and can last in a fridge for weeks. Ingredients Fresh garlic - at least two heads Fresh rosemary Fresh thyme 1/2 tbsp of salt 1/2 tbsp of ground dried chili Olive oil - as much as needed to cover all ingredients in oil Co

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

Sous vide helps you cook vegetables without losing their vitamins by cooking in lower temperature and in vacuumed conditions. moreover, your vegetables will still remain crispy outside, yet tender inside. Broccoli is a great example for cooking vegetables in sous vide. ingredients Broccoli. Salt. Black Pepper. Dry chilli (optional). Dehydrated garlic ground. olive oil. Cooking time break the broccoli to small pieces and season with olive oil, salt, pepper (I prefer dry chilli

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