At Restaurant Eve in Alexandria, VA, Chef Cathal Armstrong serves a roast pork belly with braised cabbage and sous vide apples. For those who are in the sous vide game, check out the original recipe. -- Arthur Bovino
5 Gala apples, peeled, cored, quartered and trimmed into 7-sided batons
Peel, quarter, core and trim the apples into 7-sided batons. Reserve 1 cup of the peelings. Place the apples in a gallon-size plastic cooking pouch and vacuum seal them on maximum pressure. Cook the apples sous-vide at 181 degrees for 10 minutes. Submerge the packet of apples in an ice water bath for 30 minutes, then refrigerate until ready to use.