We always have pickled red onions in our studio fridge. We put them on sandwiches, salads, patés, and sometimes even eat them straight from the jar. So we love that now, with the Anova Sous Vide Precision Cooker, and a little vinegar, sugar, and salt, we can have pickled red onions in just 30 minutes. These will keep in the fridge within an air-tight container for up to one month.
sous vide lamb shank with sweet potato mash and red wine and burnt butter deglaze reduction. Side salad of green apple, fennel, toasted walnuts and capers. For tougher cuts of meat like lamb shank, you can go all out at leave them in the sous vid