Sous Vide Pork Belly is tender and juicy. Season pork belly to taste with soy sauce, sugar, salt and pepper. It tastes better if it can be marinated overnight. Place pork belly in zip lock back and use water immersion method to make vacuum. Sous Vide at 170F for 12 hours. Finish by either sear in cast iron, or broil for 3-5 minutes (it burns fast, so always keep an eye on broiler). Slice and serve. They are awesome in Ramen! Top it with Sous Vide soft boiled egg (145F for 45 minutes).

Sous Vide Chuck Roast Amazingly, Sous Vide turned a $5 cut to a $10+ steak. Sous Vide Chuck Roast, if handled patiently and properly, tastes juicy, tender, has some chew to it yet not tough at all. The marbled nature of chuck also brings in lots of flavor. It takes between 24-30 hours to sous vide, but that’s done while you are doing something else. The final finishing only takes 15 minutes. Perfect for a weekday dinner while you do all the prep over the weekend. Pair with ultra crispy roast potato, and garlic green bean, what a great dinner!

Sous Vide Fried Chicken Sous Vide is the best way to make fried chicken. It was frustrating to fry chicken for what I thought was a long time, but only to find it was completely pink inside. Even though it seems to take quite some time to sous vide, it’s mostly inactive time. I also found today that I can remote control my Sous Vide Circulator! When the cooking cycle completes, chicken was done with tender and juicy inside. The frying time is only to cook the coating and make it as crispy as I would like. Overall, I felt it takes less time for me to make the dish,…