42-hour flank steak sous vide

One of the things at which the technique of sous vide cooking particularly excels is making tough cuts of meat miraculously tender. In the case of flank steak, for example, a long stint in the SVS yields something even beyond filet-mignon tender. Here’s how I prepared mine:

I heated the SVS to 133, then [...]

Lobster tail sous vide over pan-seared parsnips and artichoke hearts

I have been eager to try lobster sous vide, given how well lobster tail lends itself to gentle poaching. Lobster prices at my local Asian market are extremely low right now, so I picked one up…. and then, all the way home, dreaded the lobster cous de grace that would follow. (Because sous vide [...]

Turkey transformed: sous vide turkey breast

Turkey, in any form, has always underwhelmed me; its tendency to be dry and bland has meant that once a year year, at Thanksgiving, has been enough. So it seemed a good test for the Sous Vide Supreme… Could it yield an evenly-cooked, yet moist and more flavorful turkey breast?

I found some interesting [...]