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Recipes
- Sous Vide (34)
- Meats: Beef, Lamb & Pork
- Brined Pork Loin
- Fajita Night (Steak or Chicken)
- Mother’s Day Brunch
- Smoked Baby Back Ribs
- Sous Vide Beef Short Ribs
- Sous Vide Beef Tenderloin
- Sous Vide Corned Beef Recipes: March Contest Winners
- Sous Vide Leg of Lamb, Tomato Confit, Cucumbers, Harissa and Homemade Yogurt
- Sous Vide Pork Loin, White Balsamic Vinaigrette, White Asparagus and Charred Ramps
- Sous Vide Rare Beef Jus with Chris Young
- Sous Vide Skirt Steak
- Sous Vide Techniques: Entire Meals
- Fish & Shellfish
- Vegetables
- Fajita Night (Steak or Chicken)
- Mashed Potatoes with Scallions and Goat Cheese
- Mother’s Day Brunch
- Polenta with Wild Mushrooms
- Smoked & Sous Vide Fingerling Potatoes
- Sous Vide Butternut Squash
- Sous Vide Corn on the Cob
- Sous Vide Corned Beef Recipes: March Contest Winners
- Sous Vide Cumin Butter Carrots
- Sous Vide Leg of Lamb, Tomato Confit, Cucumbers, Harissa and Homemade Yogurt
- Sous Vide Pork Loin, White Balsamic Vinaigrette, White Asparagus and Charred Ramps
- Sous Vide Techniques: Entire Meals
- Sous Vide Turkey Stuffing
- White Asparagus
- Fruit
- Eggs & Custards
- Sauces
- Crème Anglaise
- Mother’s Day Brunch
- Mountain Rose Apples – Article and Recipe
- Sous Vide Leg of Lamb, Tomato Confit, Cucumbers, Harissa and Homemade Yogurt
- Sous Vide Pork Loin, White Balsamic Vinaigrette, White Asparagus and Charred Ramps
- Sous Vide Rare Beef Jus with Chris Young
- Sous Vide Techniques: Entire Meals
- Warm Aioli Sauce
- Warm Chocolate-Praline Mousse with Chili-Raspberries
- Offal
- Game
- Poultry: Chicken, Turkey & Duck
- Soups
- Miscellaneous
- Mixology
- Meats: Beef, Lamb & Pork
- Chamber Vacuum (4)
- The Smoking Gun™ (11)
- The Anti-Griddle™ (3)
- The Sonicprep™ (2)
- Vacuum Rotary Evaporator (3)
Sous Vide Rare Beef Jus with Chris Young
We had the pleasure to see Chris Young presenting his recipe for Sous Vide Rare Beef Jus on the main stage of this year’s StarChefs ICC. With sous vide technology, Young prepared a rare steak jus with aged beef and bromelain (to extract extra juice from the meat) by cooking the beef at 53˚C, then sending the blood red juice through the centrifuge. Find the detailed recipe and video on the Modernist Cuisine Blog
Chris Young presenting at StarChefs ICC
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