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Sous Vide Made Easy
Welcome to Sous Vide Made Easy!
Welcome to the Course!! (1:52)
Your Bonus Items
Getting Started
Overview of Sous Vide (4:41)
Recommended Sous Vide Equipment (8:14)
Sous Vide Safety Guidelines (9:28)
How Sous Vide Times Work (8:42)
How to Determine Temperatures (5:54)
Pre-Sous Vide and Seasoning (5:45)
Sealing Options (5:13)
Searing Options (10:42)
Beef and Red Meat
Overview of Beef and Red Meat (13:08)
Strip Steak and Tender Steak-Like Beef Recipe (3:20)
Short Ribs and Tough Braise-Like Beef (2:03)
Chuck Roast and Tough Steak-Like Beef Recipe (3:21)
Lamb Chops and Tender Steak-Like Lamb Recipe (2:07)
Chicken, Turkey, and Poultry
Overview of Chicken, Turkey, and Poultry (8:20)
Chicken Breast Recipe (2:53)
Chicken Thigh and Dark Meat Recipe (2:29)
Turkey Breast Recipe (2:40)
Pork and Boar
Overview of Pork (5:46)
Pork Tenderloin and Tender Pork Recipe (2:38)
Pork Ribs and Tough Braise-Like Pork Recipe (2:43)
Fish and Shellfish
Overview of Fish (7:54)
110°F Salmon and Low Temp Fish Recipe (2:34)
132°F Cod and Flaky Fish Recipe (3:36)
Fruit and Vegetables
Overview of Fruit and Veggies (5:46)
Mashed Potatoes and Tough Vegetables Recipe (2:38)
Green Beans and Tender Vegetables Recipe (2:04)
Infusions
Overview of Infusions (4:28)
Apple Pie Bourbon and Alcohol Infusions Recipe (2:41)
Desserts and Others
Overview of Desserts and Others (1:08)
Thanks!
Thanks (0:50)
110°F Salmon and Low Temp Fish Recipe
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