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The direct translation of sous vide in English is “under vacuum”—a fitting term for this cooking process that aims to get the main protein of your dish to the exact doneness you’d prefer. Whether you’re cooking steak, chicken, or even pork, cooking your meat sous vide is an excellent way to bring out all the tender textures of a perfectly cooked piece of meat. Submerging your vacuum bag-sealed meat in a water bath for hours on end leads you to a perfect doneness, and when you follow it with a quick grill on either side of your chosen protein, you have for yourself the perfect hearty meal! If this is your first time attempting a sous vide recipe, no need to stress; these recipes come with tips and tricks that will make this foreign cooking process a lot easier, and a lot more fun!