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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 sustainability and creativity? If so, then ... 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 variation of textures. Sous vide caramel poached apples, apple ... 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 guanciale, crunchy chicharon, fried pasta and a ... CONTINUE

Smoked and Confit Pig Cheek by Chef Gilmore

Slow cooked pig cheeks combined with shiitake mushrooms, shaved scallops, Jerusalem artichoke crisps, and butter infused with juniper berries, jamon and bay leaves. By Chef ... 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, onion gel and tea-smoked beech mushrooms. You’ll be ... 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 from molecular gastronomy Chef Gonzalo Aramburu ... 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 crunchy shell with luscious custard-like egg yolk ... 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 bath and a means to vacuum seal the foods ... CONTINUE

Sous Vide Cooking: An Introduction

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

Rapid Infusion with the ISI Whip

Infusing liquids with other flavorful ingredients is a great technique to enhance flavors, create unique flavor profiles, build up the complexity of a dish or ... 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 with olive oil. The ginger custard adds a ... 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 El Celler de Can Roca ... CONTINUE