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Solar Sous Vide Steaks – The Sunny Way to Celebrate Steak!

Are you constantly searching for that next amazing way to cook your steak? Do you have an affinity for sustainabili ... CONTINUE

Caramel Poached Apples, Walnut Soil, Cider Honey Foam

A magical dessert by Chef Steven Cak of Parkside, Austin. Great flavor combination, balanced sweetness and variatio ... CONTINUE

65° Sous Vide Egg Carbonara at Metamorfosis

One of Metamorfosi’s most popular dishes, creamy egg perfectly cooked sous vide at 65° and accompanied by crispy ... CONTINUE

Smoked and Confit Pig Cheek by Chef Gilmore

Slow cooked pig cheeks combined with shiitake mushrooms, shaved scallops, Jerusalem artichoke crisps, and butter in ... CONTINUE

Peruvian Inspired Filet Mignon with a Japanese Twist

Filet mignon with Peruvian chili pepper sauces, Asian BBQ jerky, modernist smoked Gouda custard over onion cracker, ... CONTINUE

Merluza Negra, Artichoke Cream, Olive Powder, Sea Air

Merluza negra fish cooked sous vide with artichoke hearts cream, sea air and black olive powder. This recipe is fro ... CONTINUE

Sous Vide Egg Yolk Croquette with Gruyere Foam

Creamy Spanish croquettes are one of my favorite tapas and this modernist version is no exception! A delicious crun ... CONTINUE

Sous Vide Equipment: What to Know Before You Buy

In sous vide cooking, temperature control is essential. Sous vide cooking requires a temperature controlled water b ... CONTINUE

Sous Vide Cooking: An Introduction

Sous vide is French for “under vacuum” and describes the cooking of raw ingredients in heat-stable, vacuumized  ... CONTINUE

Rapid Infusion with the ISI Whip

Infusing liquids with other flavorful ingredients is a great technique to enhance flavors, create unique flavor pro ... CONTINUE

Apples, Olive Oil Biscuit and Ginger Custard

This dessert recipe from Chef Javier Rodriguez of PorterHouse in Singapore shows how apples pair extremely well wit ... CONTINUE

Molecular Gastronomy 2: Sous-vide Cooking

In this second public lecture about molecular gastronomy held at Harvard in the fall of 2010, Chef Joan Roca from E ... CONTINUE