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Sous-Vide Temperature & Time Guide for Meat Recipes
Meat Sous-Vide Recipes
Foie gras, buckwheat, and figs
Ingredients: 400 g of foie gras 200 g of buckwheat 4 dried figs 20 g of cider vinegar 50 g of water Meat juice Salt Pepper […]
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Chargrilled piquillo pepper stuffed with Philippine adobo
Ingredients: For the ribs: 600 g of pork ribs 300 ml of soy sauce 500 ml of water 3 cloves of garlic 150 ml of rice vinegar 1 […]
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Stuffed quail
Ingredients: 2 quails 25 g of chopped bacon 75 g of minced beef 20 g of raisins 20 g of pine nuts 10 g of salt 1 […]
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Sous vide brisket
Ingredients: 1,5 kg de carne de brisket 15 g de sal 18 g de pimienta negra 10 g de pimienta blanca 10 g espellette 2 chiles guajillo secos 2 g de […]
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Vietnamese-style beef stew
Ingredients: 1 kg beef for stewing 6 garlic cloves 2 shallots 10 g fish sauce 20 g oyster sauce 30 g tomato paste 5 g curry […]
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Glazed beef gizzard with sherry
Ingredients: 1 beef gizzard 200 ml of dark beef stock 50 ml of oloroso sherry 50 g of shallots Preparation: To prepare this glazed beef gizzard, […]
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