½ C honey
½ C low-sodium soy sauce
2 Tbsp Shaoxing wine (may substitute Mirin or other cooking wine)
1 ½ Tbsp ginger, grated
1 Tbsp sweet soy sauce (dark soy sauce)
1 Tbsp garlic clove, chopped (about 2–3 cloves)
1 tsp white pepper
Pinch sea salt, to garnish
1 pork tenderloin
½ Tbsp canola or vegetable oil
Pat of butter
2 ½ C sweet potatoes, peeled and sliced
4 oz butter
3 oz milk
2 oz heavy cream
2 Tbsp light brown sugar
2 Tbsp bourbon of choice
Sea salt, to taste
Prepping time: 15 minutes / Cooking time: 35 minutes (excludes sous vide cooking time)
Spoon sweet potatoes onto a plate, then slice pork tenderloins and place on top of the potatoes.
Seared to perfection and then finished slowly, this sous vide lamb shank will become a go-to for future get-togethers.
We partnered with Signature Kitchen Suite for a salad featuring a perfect sous vide egg.
Ground coffee lends richness and flavor to steak during the sous vide process.
Ask Dr. Bruno Goussault, the master of sous vide.
Dr. Bruno Goussault pioneered the sous vide method in 1971, forever changing the way we cook. Soak up his knowledge by browsing his answers to questions from Sous-Vide magazine readers—and ask him a question of your own!