Tina Pedersen
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Sous-Vide City Ham With Balsamic Brown Sugar Glaze | Serious Eats : Recipes

Sous-Vide City Ham With Balsamic Brown Sugar Glaze Serious Eats : Recipes Ingredients 1 bone-in half ham to 10 pounds), packing intact (see note above) 1 cup brown sugar 1 cup balsamic vinegar

Perfectly Cooked Sous Vide Beef Tenderloin Some would argue that tenderloin is the king of steaks.  I personally prefer fattier cuts like Rib-eye, but tenderloin is always a crowd pleaser and people seem to be impressed by it.  Especially when its cooked perfectly; it will melt in your mouth.  Follow this guide, and you will… Read More »

Perfectly Cooked Sous Vide Beef Tenderloin Some would argue that tenderloin is the king of steaks. I personally prefer fattier cuts like Rib-eye, but tenderloin is always a crowd pleaser and people seem to be impressed by it. Especially when its cooked perfectly; it will melt in your mouth. Follow this guide, and you will… Read More »

Sous vide self-buttering corn on the cob.

Find recipes for cooking sous vide and precision cooking. Get recipes for sous vide chicken, sous vide pork, sous vide steak, and more.

Sous Vide Holiday Ham - 12 hours @ 65.0°C

Festive Ham Sous Vide - Adapted from Sous Vide: The Art of Precision Cooking book. With ginger, dijon mustard, maple syrup, honey, juniper berries and mixed spices.

The most INCREDIBLE Sous Vide Pork Tenderloin recipe ever!!!! Sweet Heat with fresh herbs Sous Vide Pork that is easy and the best!

The most INCREDIBLE Sous Vide Pork Tenderloin recipe ever! Sweet Heat with fresh herbs Sous Vide Pork that is easy and the best!