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Sous-Vide Temperature & Time Guide for Meat Recipes
Meat Sous-Vide Recipes
Stuffed arepas with reina pipiada
Ingredients: For the filling: 2 chicken breasts 50g of cilantro 2 avocados 10g of mayonnaise Juice of 1 lemon For the dough: 300ml of warm water […]
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Veal tongue with chimichurri
Ingredients: 1 veal tongue 1 white onion 1 clove of garlic 10g of oregano 10g of parsley 15g of vinegar 7g of paprika 85g of olive […]
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Low-temperature burger from -21°C
Ingredients: 200 g of minced beef Cheese Lettuce Tomato Onion Sauce to taste Preparation: To start to prepare this burger recipe, first mould the minced meat […]
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Marinated pork ribs
Ingredients: 600 g of pork ribs 1 l of water 20 g of salt 50 g of olive oil 300 g of onion 80 g of garlic […]
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Fried Louisiana Style 65°C Chicken Sandwich
Ingredients: 1 boned chicken thigh (around 300 g) 20 g olive oil Cajun spices: 15 g white pepper 15 g black pepper 30 g onion powder 30 […]
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Grilled hanger steak at 60°C with infused chimichurri sauce
Ingredients: 300 g hanger steak 1 litre water 10 g coarse salt 30 g mild olive oil Chimichurri sauce: 400 g sunflower oil 10 g chopped […]
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