Notes about Recipes in this book

• Tequila lime sauce

  • mamacrumbcake on July 06, 2018

    Delicious and versatile! I could eat it by the spoonful. Nice with chicken or fish.

• Prosciutto-wrapped turkey breast stuffed with lemon and sage

  • debkellie on April 01, 2024

    I used a single breast and halved the stuffing ingredients: the sage component was a little over-powering; and I felt the turkey was actually on the dry side, which I didn't expect for sous vide, as when I've done a plain sv turkey it's been nice and moist. I can only think that the temp was a little higher than I'd previously used. The recipe called for 67.7C/3 hours, and I think previously I've used 60C (Baldwin). That said it did look very pretty sliced and presented!

• Citrus-garlic chuck roast

  • peaceoutdesign on February 01, 2026

    This was terrible. I completely wasted a big hunk of beef...sorry cow!

• Oregon rubbed tri-tip

  • mamacrumbcake on July 06, 2018

    I follow the directions exactly and it comes out perfect every time! I often take it to family gatherings—cook in sous vide at home and grill for a few minutes at the party. Always a big hit.

  • peaceoutdesign on December 17, 2021

    I cooked the tri-tip following the directions but used another marinade.

• Espresso martini

  • peaceoutdesign on August 12, 2025

    I batch mixed this and it worked well for camping and is an okay Espresso Martini. I changed it a bit: 1.5oz Espresso-infused Vodka, 1oz Coffee Liqueur (Kahlúa, which was too sweet), 1oz Espresso (cold if possible) . NO simple syrup (it was almost too sweet as is), Add 3.5 oz to shaker with 1t cream (and 1oz Bailey's???). Garnish with coffee bean and a dusting of espresso or cacao powder. Using a stencil makes the presentation even better.