Chef: Christina Wylie, Koh Samui ThailandChristina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned […]
Chef: Jonathan JeanGourmet toast of mozzarella, smoked bacon and poached egg accompanied by fresh figs, cherry tomatoes and walnuts Ingredients for 2 DirectionsStep 1Set the BioloMix Sous Vide Cooker to 143ºF (62ºC). Step 2Put the lamb shanks into two bags with four sprigs of thyme per bag. Seal the bags using the water immersion technique […]
Chef: Christina Wylie, Koh Samui ThailandChristina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned […]
Thibault Cavrois, FranceI share my recipes as well as those of the Sous Vide community Ingredients for 2 DirectionsStep 1Set your BioloMix Sous Vide Cooker to 92ºC / 197.6ºF Step 2Put your asparagus under vacuum accompanied by the butter cut into pieces Step 3Cook for 12 minutes then take out Final stepsStep 0Take the asparagus […]
Chef: anovAI Sous vide cooking is a great way to prepare elk steak, as it ensures that the meat is cooked to perfection with no risk of overcooking or undercooking. This recipe uses the BioloMix Sous vide Cooker to cook the elk steak at a precise temperature, resulting in a tender and flavorful dish that’s […]
Chef: Per Brage, Sweden A rustic light and fresh dish for fall that is very common in Sweden during deer hunting season. The trick is to do a reversed sear on the short loins, which means to cook the short loins low and slow, and then give them a quick sear afterwards, which sous vide […]
Chef: Erik Mulder Goose meat cooked sous vide is a great way to achieve a tender and flavorful result that is difficult to achieve with traditional cooking methods. It is a popular dish for special occasions and can be served with a variety of sides, such as roasted vegetables, potatoes, or a simple salad. Ingredients […]
Chef: Randy Fung, San Francisco, CA, USI’ve always had a great love for food and am fortunate to live in the San Francisco Bay Area, home to some of the most diverse and tastiest food in the country. With my Sous vide, I’ve brought that love home and am not only sharing great food discoveries, […]
Chef: Christina Wylie, Koh Samui ThailandChristina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned […]
Chef: Barbara Freda, Charlotte, NC, USI grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first […]
