margaret copp

margaret copp

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A batch of sous vide tomato sauce. The results were just as I had hoped, a sauce fresh enough to taste like it came straight from my garden, but with an intensified, rich tomato flavor typically achieved by hours of simmering on the stove. And instead of the herbs being muddled into the background, they stayed true to their raw flavor making it the perfect summery pasta sauce.

A batch of sous vide tomato sauce. The results were just as I had hoped, a sauce fresh enough to taste like it came straight from my garden, but with an intensified, rich tomato flavor typically achieved by hours of simmering on the stove.

Want to know the secret to those melt-in-your-mouth buttery potatoes that restaurants serve? It’s butter poaching. Master this technique at home with the Anova Sous Vide Precision Cooker and you’ll have perfectly cooked potatoes in an hour. This recipe calls for just salt, pepper, and thyme or rosemary for seasoning, but feel free to experiment with other fresh herbs or a spice mix like Old Bay.

Want to know the secret to those melt-in-your-mouth buttery potatoes that restaurants serve? It’s butter poaching. Master this technique at home with the Anova Sous Vide Precision Cooker and you’ll have perfectly cooked potatoes in an hour.

DONNA'S OLIVE OIL, MUSTARD SEED, THYME, SEA SALT FLAKE & BLACK PEPPER-RUBBED RIB EYE ROAST [Donna Hay] [reecenosh]

Mustard Roast Beef Recipe courtesy Donna Hay My changes & additions in italics.