Mustards

The Three Mustardeers
Create your own specialty mustards with this simple preparation. Sous vide mustard is easy to make, you can add just about any flavors to give it your own personal touch, and the results are arguably zestier than those made conventionally.

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Apple Butter and Quince Butter

Apple Butter Slathered on a Warm Muffin
The sous vide versions of these old-fashioned fall treats are fabulous — better textures, gorgeous dark colors, and simply delicious.

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Mango Chutney

Mango Chutney
Some sweet and juicy ripe mangos were the inspiration for this easy-to-make chutney. Try it with barbequed chicken, or use it to complement pork, fish, or vegetables.

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Angelo’s Jalapeños (Jalapeño Confit)

Angelo’s Jalapeños (Jalapeño Confit)
These little delights are an added bonus to any sandwich, burger, or egg dish, or when simply thrown in to a bubbling pot of soup or ragu — just the right amount of heat and subtle sweetness.

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Garlic Confit

Confit of Garlic 03

Garlic confit is to raw garlic as preserved lemon is to lemon zest. While raw garlic and lemon zest are strong and easily identifiable flavors, garlic confit and preserved lemon are subtle and delicate, with elusive yet irresistible flavors for which, in my opinion, there are no substitutes. Preparing it sous vide is a snap. …

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Dulce de Leche

Dulce de Leche Jar

Making your own dulce de leche will not only save you money, but your sauce will be superior in taste and quality. And it’s so very simple! The slow, even heat of the sous vide machine is perfect for caramelizing the milk, and eliminates the possibility of scorching. …

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