Sous Vide Salmon with Miso Marinade

Sous Vide Salmon with Miso Marinade - Solid Gold Eats

There are so many hidden messages in this post. Eat more salmon, it’s good for you. Vacuum sealing food is cool. You should invest in a sous vide machine, it’s more than just the hip new thing.  John ate this and he is quite the picky salmon eater so that’s a really good sign. Do… 

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Sous Vide Scallops with Chimichurri Sauce using the PolyScience Professional Creative Series

Sous Vide Scallops with Chimichurri Sauce using the PolyScience Professional Creative Series - Solid Gold Eats

Thanks to shows like Hell’s Kitchen, the general public is scared to death of cooking scallops. Either drastically raw and undercooked or overcooked into rubbery balls, I am always surprised at how these “chefs” cannot seem to cook a simple scallop. If they had a sous vide machine, their lives would be so much easier…. 

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Sous Vide BBQ Boneless Skinless Chicken Breasts

Sous Vide BBQ Boneless Skinless Chicken Breasts - Solid Gold Eats

A Sous Vide machine + a charcoal grill + BBQ sauce = the most tender, juicy and flavorful chicken breasts I’ve ever had. No flippin’ joke. In an effort to keep this recipe from having the longest title ever, let’s give credit to the sous vide machine and go from there. We have been grilling… 

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Sous Vide Duck Legs with Blackberry Sauce

Sous Vide Duck Legs with Blackberry Sauce

Disclosure: Sous Vide, who, me? ANOVA Culinary provided me with their Sous Vide Immersion Circulator to create recipes that you may enjoy. I’m breaking down the culinary barriers to help you see why sous vide cooking is pretty darn cool. Before you run away after reading “sous vide,” read these things: 4 ingredients Barely any active… 

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Introduction to Sous Vide Immersion Circulator ANOVA: Cooking a Steak

Introduction to Sous Vide Immersion Circulator by ANOVA: Cooking a Steak

You know what this is, but you might not know it by its name. If you’ve watched an episode of Iron Chef or Chopped, you’ve seen someone using a sous vide immersion machine. Many times it’s a large rectangle-like device that holds water, and chefs vacuum seal a cut of meat and then place the… 

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