Archive | will it sous vide

How to Make Chuck Roast Taste Like Prime Rib

Hello, my friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. This week we’re using our precisely controlled water bath to transform something somewhat pedestrian into something quite special.Read more… Continue Reading at http://lifehacker.com

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These Sous-Vide Egg Bites Are Your New Weekday Breakfast

Hello, friends of the immersion circulator, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Today we’re cooking up some creamy, custardy egg bites, perfect for grab-and-go eating during the week.Read more… Continue Reading at http://lifehacker.com

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This Sous-Vide Terrine Belongs on Your Charcuterie Board 

I am an absolute fool for a good charcuterie board, and enjoy all of their offerings, from the super-hard salumi to the spreadable and whipped liver mousse. But there is something special about a terrine which, at its best, is a harmonious amalgamation of flavors, textures, and (of course) meats.Read more… Continue Reading at http://lifehacker.com

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Vanilla Butter Sous-Vide Lobster Tails Are Your Valentine’s Day Dinner 

Hello friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Today we’re making a sexy little dish that’s impressive without requiring a whole lot of effort on your part: sous-vide lobster tails.Read more… Continue Reading at http://lifehacker.com

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Sous Vide Your Root Vegetables With Fruit Juice

Hello friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Today we are taking a break from more meaty pursuits, and focusing our sous-vide sights on a few friendly root vegetables.Read more… Continue Reading at http://lifehacker.com

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These Confit Turkey Legs Taste Like the Renaissance Faire

Hello friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. This week’s episode finds us talking turkey (because that’s all us food writers can talk about right now), specifically turkey legs.Read more… Continue Reading at http://lifehacker.com

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Sous-Vide Buffalo Wings Are Crispy on the Outside and Tender on the Inside

Hello friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Today we’re sous vide-ing an iconic, spicy and saucy little number: the famed chicken wing.Read more… Continue Reading at http://lifehacker.com

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