Preparing this delicious soup sous vide allows you to skip several steps — everything but the shrimp and chorizo topping goes into the bag after the garbanzos are soaked overnight. The soup would also be wonderful, and a vegetarian option, with roasted red peppers as the garnish. Easy, nutritious, and very, very good.
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Sous vide is perfect for pork chops. It’s a cinch to prepare a juicy, evenly cooked piece of meat, and the size of the chops isn’t critical when cooking them in the water bath. The “pan” sauce is luxurious and rather elegant, but it is spicy; just adjust the quantity or type of chile if you prefer less heat.
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Feature this easy, flavorful main course in a simple weekday supper or an informal meal with friends. Cooking the pork tenderloin with a mixture of mustard and tarragon makes for a delicious tasting dish and the sauce takes only minutes to prepare.
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With less than 10 ingredients, about 5 minutes prep, 6 hours in the water bath, you have a fabulous meal suitable for dinner guests. The combination of flavors is sweet, spicy, complex, and satisfying.
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Inspired by the Cajun Meatloaf in Chef Paul Prudhomme’s first cookbook, this spicy, savory dish is a hit even with meatloaf haters. Any leftovers make killer sandwiches.
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This flavorful combination of pork, chiles, tomatillos, onion, garlic, and ground spices is redolent of the traditional stews of the Southwest, but the sous vide preparation uses readily available ingredients and simplifies the preparation.
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 Article: Low to High Tech |
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