Of all the ways technology has improved the life of home cooks, sous vide is perhaps one of the most interesting cooking apparatuses since the Foreman grill. Food Republic asked Rich Parente, chef and ...

Sous vide (pronounced "soo-vee") involves placing a small amount of meat, fish or vegetables in a heat-resistant plastic bag with seasonings. The bag is then tightly-sealed before it's cooked in a low ...

If you aren't familiar with sous vide, it's a French term that translates to "under vacuum." The concept of sous vide is that you place your food in a vacuum-sealed bag and your food is cooked while ...

PLACE 2 CHOPS IN EACH SOUS VIDE BAG. DIVIDE SALT, PEPPER, SHALLOT, AND THYME AND ADD TO EACH BAG. VACUUM SEAL BAGS. SET SOUS VIDE TO 140 DEGREES AND COOK FOR 1-3 HOURS. AT 1 HOUR THEY ARE COOKED AND ...

Pork is a favorite on many tables, especially when you and your fellow diners can sit down to tasty chops or tenderloin.

One of the best ways to ensure pork chops don't come out dry and leathery is to use the sous vide method of cooking. It guarantees the pork will come out juicy and tender. These pork chops are ...

Set sous vide to 140 -145 degrees (medium to medium plus). Season each chop and bag seperately. Remove air from bag and seal. Place bag in water bath (sous vide) and set time for 2 ½ to 3 hours.