Seafood

If you’ve never eaten sous vide salmon, prepare to be wowed. This is not the dry, stringy salmon you’ve had at wedding buffets. The buttery texture will convert even the finicky. This is the ideal way to enjoy salmon, but if you prefer a firmer, more traditional texture and opaque color, cook the salmon for…

If you like shrimp scampi, this is the upgrade. More tang, more heat, citrus-forward garlic butter inspired by camarones al ajillo. Sous vide at 131°F cooks the shrimp gently all the way through without toughening them. You get tender meat with just enough bite. The jicama adds crunch and a touch of sweetness—not traditional, but…