Everything's better with sous vide
Whether it’s breakfast, lunch, dinner, or dessert, the precision of sous vide can make it juicier, tastier, and more tender every time.
Carmen Miranda Cocktail
Sous vide cocktails? You bet. Banana bourbon made with an immersion circulator gives a tropical backbone to this straightforward cocktail.
Sous Vide Eggnog
The sous vide method ups the flavor ante of this seasonal favorite.
with Cranberry Coulis
Elevate a seasonal favorite—silky pumpkin soup—with a showstopping presentation.
Sous Vide Chestnut Stuffing
The traditional holiday favorite gets a sous vide upgrade.
Turkey Breast with Sage Brown Butter
Chef Curtis Stone—the ambitious chef behind Beverly Hills restaurant Maude—shares his recipe for a less-fussy approach to serving a holiday bird.
The Perfect Egg
with Sous-Vide Béarnaise Sauce and
Seared Polenta Cake
The sous vide method transforms a weekend brunch basic into something utterly beyond in this winning combination of poached eggs, rich béarnaise, and crisp polenta.
Sous Vide Egg White Bites
with Arugula in Broken Lemon Vinaigrette
Love gluten-free Egg Bites? Try these sous vide egg bites at home.
Wood Skin Halibut & Chickpea Salad
Middle Eastern ingredients like bright, fresh lemon and fiery harissa combine with the sous vide method to elevate mild halibut filets.
Raspberry Champagne Cocktail (French ’71)
For a truly fête magnifique, greet your guests with this riff on a French 75—named in honor of the Centre de Recherche et d’Études pour l’Alimentation (CREA) founding in 1971.
Sous Vide Montreal Spice Flat Iron Steak
with Chimichurri Sauce
and Truffle-Yuzu Zucchini
The flavor of a perfectly cooked steak is emboldened by a chimichurri sauce and truffle-laced zucchini.
Lemongrass Panna Cotta
When it comes to the key value propositions of sous vide—flavor and texture—the proof is in the pudd—err, panna cotta.
Sous Vide Smoked Brisket
with Cornbread Crumble
and Golden Beet Salad
Have your smoked brisket and sous vide it, too.
Braised Sous Vide Short Ribs
with Red Wine Jus
This exclusive Sous-Vide recipe is by Carrie and Rupert Blease, of acclaimed San Francisco restaurant Lord Stanley. The meat is cooked sous vide for 48 hours before being char-grilled, then finished with a sumptuous, silky red wine glaze.
Sous Vide Bread Pudding
with Caramelized Peach and Bourbon Syrup
Finish your meal off with this decadent bread pudding recipe, topped with a warm peach syrup and fresh fruit.
Recipes provided by our partners at Cuisine Solutions.
Cuisine Solutions | Proud Partner of Signature Kitchen Suite