3 Tbsp butter
¼ C Manuka honey
2 Tbsp low-sodium soy sauce
3 large garlic cloves, crushed
1 Tbsp fresh lemon juice
1 C whipping cream
½ lemongrass, white part, sliced
1 lemon, zest only
1 mandarin, zest only
1 lime, zest only
¼ tsp salt
1 tsp shirodashi
1 C coconut milk
2 limes, juice and zest
¼ C Manuka honey
½ tsp salt
1 lb (about 16-20) fresh tail-off shrimp, peeled and deveined
1 C fresh pineapple, cut into cubes
10 wooden bamboo skewers, soaked overnight
2 tsp red pepper flakes, to garnish
1 Tbsp toasted unsweetened coconut, to garnish
Prepping time: 2 hours / Cooking time: 15 minutes (excludes sous vide cooking time)
4
This tangy and tropical granita, made with eye-catching dragon fruit, will jolt your tastebuds awake and teach you some serious new sous vide tricks.
A mid-century-modern favorite gets a sous vide update with this innovative take on pineapple upside-down cake.
Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.