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I love a huge, fancy ribeye with a nice demi-glace and some wine, but sometimes I just need something quick for a weeknight meal! When that's the case, I love to turn to this sous vide ribeye dish. It is served on a simple white bean puree with some...

Sous vide pork chops are one of my all time favorite dishes. Here I serve them with a tabbouleh salad, which is an herbaceous salad from the Middle East. It is mainly parsley and mint based with some bulgur, tomato, and lemon juice. Read the entire entry...

Pork minute steaks are thin, and often chewy, cuts of pork that usually have a lot of flavor. Using sous vide to tenderize them results in a really tasty and tender piece of meat. Here I use them as a topping for a lemon and pea fusilli. It's a dish...

In this episode of Ask Jason, Doug asks: "Is one better, a water bath or a stick circulator for sous vide?" - Doug Weller That's a good question and part of it depends what you're trying to accomplish. I've used several water baths and they work really...

In this episode of Ask Jason, Cody asked "Thoughts on cold smoking and sous vide?" I haven't done any real cold smoking with sous vide. I've used the smoking gun some but it is different. The smoking gun normally doesn't contribute as much smoke flavor...