with Sous-Vide Béarnaise Sauce and
Seared Polenta Cake
The sous vide method transforms a weekend brunch basic into something utterly beyond in this winning combination of poached eggs, rich béarnaise, and crisp polenta.
with Arugula in Broken Lemon Vinaigrette
Love gluten-free Egg Bites? Try these sous vide egg bites at home.
Middle Eastern ingredients like bright, fresh lemon and fiery harissa combine with the sous vide method to elevate mild halibut filets.
For a truly fête magnifique, greet your guests with this riff on a French 75—named in honor of the Centre de Recherche et d’Études pour l’Alimentation (CREA) founding in 1971.
with Chimichurri Sauce
and Truffle-Yuzu Zucchini
The flavor of a perfectly cooked steak is emboldened by a chimichurri sauce and truffle-laced zucchini.
When it comes to the key value propositions of sous vide—flavor and texture—the proof is in the pudd—err, panna cotta.
with Cornbread Crumble
and Golden Beet Salad
Have your smoked brisket and sous vide it, too.
with Red Wine Jus
This exclusive Sous-Vide recipe is by Carrie and Rupert Blease, of acclaimed San Francisco restaurant Lord Stanley. The meat is cooked sous vide for 48 hours before being char-grilled, then finished with a sumptuous, silky red wine glaze.
Recipes provided by our partners at Cuisine Solutions.
Cuisine Solutions | Proud Partner of Signature Kitchen Suite
Everything's better with sous vide
Whether it’s breakfast, lunch, dinner, or dessert, the precision of sous vide can make it juicier, tastier, and more tender every time.