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Iced tea with lemon, a la sous-vide
Recipe for iced tea with lemon, prepared with sous-vide cooking technique. Ingredients for the sous-vide tea: 1 l of water 200 g sugar 20 g black […]
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Cochinita pibil (slow-roasted pork) a la sous-vide
Ingredients for the sous-vide cochinita pibil or slow roasted pork: 1 kg pork loin 100 g annatto in paste 200 ml bitter orange juice 200 ml […]
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How to make sous-vide pâté
A user has asked us how to make pâté using sous-vide Response from our chef: It is possible to make sous-vide pâté. There are two ways […]
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How to serve the food hot
A user has asked us: “… I have a problem serving the food hot. I cook sous-vide and plate the food straight after taking it out of […]
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Dry cooking at high temperatures?
We have been asked, from Lausanne, if sous-vide cooking is necessarily linked to steaming or if dry cooking at high temperatures is an option. How about […]
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Minestrone at 80 ºC / 176ºF
Minestrone is a speciality of Italian cuisine. The most common ingredients are beans, onions, celery, carrots and tomatoes (all finely chopped). But there is no set […]
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