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 […]
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: Brenton Mowforth The gingerbread syrup I made with the Sous vide machine is what brings this holiday story to life, and the sherry binds all the ingredients together for a wonderful balance. The rum used in this cocktail is similar to how molasses is used to make gingerbread cookies. Ingredients for 1For the Gingerbread […]
Chef: Yarden Mor Short ribs cooked with sous vide are delicious and simple to make at home. This is a cooking technology that is widely used in high-end restaurants and can now be applied at home. Ingredients for 5For the Dry Rub: For the Glaze: DirectionsStep 1The night before sprinkle coarse salt on the short […]
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: 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 […]
