Cooking sous vide

Sous vide means 'under pressure' in French and has become synonymous with vacuum-pulling and cooking products in a hot water bath with a very precise thermostat. Cooking your products sous vide is the best way to achieve constant quality of cooking, both in the preparation and during serving. In addition, you can give your products flavour during the cooking process by vacuum-pulling marinades or spice mixtures. In general, when cooking sous vide, you cook at temperatures between 45°C and 90°C.

Equipment required: sous vide bath, vacuum-sealer machine, vacuum sealer bags, blast chiller/ice water.

Can be used for: meat, fish, poultry, root vegetables, vegetables, fruit.

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Cooking sous vide

62°C Eggs

Pineapple cooked sous vide with spices

Boeuf bourguignon cooked sous vide

Coq au vin cooked sous vide

Duck breast smoked and cooked sous vide

Double-cut rib-eye cooked sous vide

Chicken fillet cooked sous vide in clove butter

Shallots cooked sous vide in pickling liquid

Shoulder of lamb cooked sous vide

Leek cooked with lemongrass

Mackerel cooked sous vide with smoked oil

Red cabbage cooked sous vide

Fillet of venison cooked sous vide with VOC spices

Chicken thighs cooked sous vide

Pulled pork cooked sous vide

Beef neck cooked sous vide with honey, mustard, and sumac

Pork ribs cooked sous vide

Sous vide poached pear with dark rum

Pork belly cooked sous vide with Asian marinade

Salmon fillet cooked sous vide with olive oil

Sea bass cooked sous vide with black garlic

Cocktail onions cooked sous vide with balsamic vinegar