Meat Sous-Vide Recipes

Poussin, peppers and mustard

Ingredients: One poussin 1 Tsp mixed peppers 1 Chopped garlic clove 1 Tsp curry 20 ml Sherry vinegar 1 Tsp mustard 50 g Rosemary honey Preparation: […]

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Roast pigeon with gnocchis and pipian

Green pipian: Ingredients: 2 garlic cloves 2 onions 500g of green tomato sauce 250 gr of pumpkin seeds 1 dl of sherry vinegar 50 gr of […]

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Pork sirloin with pear compote and herb-infused oil

Pear compote Ingredients: 1 ripe pear 1g of nutmeg 3 peppercorns 2 cloves 3 g of salt Preparation: First, chop the pear and pack it with […]

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Vietnamese turkey pho

Turkey roll Ingredients: 2 turkey thighs Salt 30g five-spice powder Preparation: First, carefully bone the thighs making sure to remove all the hard tendons. Next, combine […]

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Pastrami sandwich

Brine Ingredients: 25 l water 50g sugar 20g curing salt (containing sodium nitrite) 100g salt 2 fresh bay leaves 6g black pepper 2 garlic cloves 1 […]

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Jerk chicken wings

The marinade used in this recipe has its origins in Jamaica and is believed to have come about as a result of the union between African […]

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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