Mustard Cream Pan Sauce

This sauce is meant to be made after you've pan-fried steaks so you can use the drippings from the steak. But I could eat it on chicken or pork tenderloin or anything. You can make this ahead of time if you'd like. Just keep it in the fridge and then when you're ready to eat,...

Sous Vide Tri Tip

We've done this several times and the verdict is: 132 for 6 hours. It turns out perfectly pink inside and super tender. May 14, 2020 Update: Zack did 132 for 7 hours but it looked too rare. So he cut it in half and threw it back on the grill for 15 minutes and it...

Sous Vide Poached Chicken

158 for an hour, making sure they're less than 1 inch thick, is the winning combo for us. Salt & pepper first. Cook’s said to salt and pepper it and cook it at 150 for at least 1 hour and up to 3. Commenters on the Cook’s website said they prefer 145, and the Joule...

Onion Burgers (sous vide)

This recipe comes from Tim Martin. He served them on Hawaiian rolls as an app but they're great as a main course. 1 packet onion soup mix1 egg1 tablespoon Worcestershire sauce1 pound ground beef Today we decided to sous vide them, naturally! Here's what happened. I mixed up the burgers. I let them sit in the...

Sous Vide Grilled Flank Steak

Grilling flank steak is quick and easy. But sous viding it first makes it extra tender. Sous vide at 140 for 2 hours. (We did it 2.5 hours last time but I think 2 would've been enough. BTW This was NOT frozen.) Add Montreal Steak Seasoning and grill. Serve with this simple All-Purpose Steak sauce...

BBQ Sous Vide Chicken Thighs

BBQ chicken thighs are great because they don't dry out. However, they do take some time if you want to cook them to the point where all the yucky stuff dissolves. That's why sous vide + grill is great: I cooked them sous vide, put them in the fridge, and then grilled them later when...

Things We Have Sous Vided

Here's a running catalog of stuff we have tried to sous vide. Some was great, some was not. New York Strip Steaks: Phenomenal. This is the reason we bought the sous vide and these steaks are reason enough to own one. The only way to make steak now Salmon: Meh. We tried this 2 ways...

Sous Vide Pork Tenderloin

Pork tenderloin is one of those things I make because it's a lean protein that my kids will eat, but I never get really excited about it. Well now I am! Thanks to sous vide, I will never again eat a dry piece of pork. One half of a Costco two-pack of pork tenderloin I...

Scallion-Ginger Relish

Cook's Illustrated recommends serving this alongside Pork Tenderloin. 6 scallions, white and green parts separated and sliced thin 2 teaspoons grated fresh ginger ½ teaspoon ground white pepper ½ teaspoon grated lime zest plus 2 teaspoons juice ¼ cup vegetable oil 2 teaspoons soy sauce Combine scallion whites, ginger, pepper, and lime zest in heatproof...

Sous Vide Steaks

This method of cooking is such a game changer! I am now fully confident in my ability to cook a steak perfectly. I mean, per-fect-ly. You simply cannot mess it up with this gadget. I am not a photographer so the photo below does not do it justice, but believe me when I tell you,...