Meat Sous-Vide Recipes

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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Vacuum cooked flavoured Iberian pork shoulder

Ingredients 200 g of pork shoulder (4 cm thick) 2 cloves of garlic (7g) 5 g chopped fresh chives 3 g of ground black pepper 15 […]

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Duck confit ingot

Ingredients: 1 tin of duck confit 100 g duck gravy 60 g of rocket Oil Vinegar Salt Preparation: To prepare this duck confit ingot recipe, start by […]

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sandwich de ensalada de pollo

American-style chicken salad sandwich

Ingredients: 1 chicken breast 30 g of German-style pickled cucumber Juice of 1 lime 1 tomato 200 g of mayonnaise 30 g of dijon mustard 10 […]

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Sous-Vide Temperature & Time Guide for Meat Recipes
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Sous-Vide Temperature & Time Guide for Meat Recipes

Ask our Chef Enrique Fleischmann
Have more questions about Sous-Vide Cooking?

Ask our Chef Enrique Fleischmann