The key to great fried potatoes is the crisp. National allegiances aside, the best technique comes from Belgium, where they are double fried: once to cook them through and once to form a crust. By using sous vide to precook the potatoes, this recipe avoids the need for multiple go-rounds in the deep fryer but…
Sous vide fish and chips solves the fundamental problem with fried fish: timing. With traditional methods, you’re trying to cook raw fish in hot oil without overcooking it. The window between perfect and rubbery is about 30 seconds. Miss it and you’ve got dry, stringy fish. Here’s the fix: Cook the cod sous vide at…
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…
This is green eggs and ham, grown-up Spanish style. Jamón serrano, manchego, and a bright salsa verde on buttery croissant with a perfectly jammy egg. The quicker cooking temp (167°F instead of my usual 145°F) gives you a firmer white that holds together better for sandwiches, while the yolk stays golden and creamy. Make the…
This is eggs Benedict’s more refined cousin—sous vide eggs on wilted spinach with foolproof hollandaise. The secret: using a cooked 145°F (63°C) egg in the blender for the sauce. No whisking, no double boiler, no breaking. Just perfect hollandaise every time. The sous vide egg does double duty here. Four eggs get topped with spinach…
After twenty years in kitchens, I thought I knew eggs. Then I tried sous vide. Game changer. Drop eggs in their shells at 145°F (63°C) for an hour. Perfect soft “poached” eggs every time. Want hard-boiled? 165°F (74°C) for 45 minutes. No green ring, just creamy yellow yolks. The best part: make a dozen on…