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 well-known international […]
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 well-known international […]
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 well-known international […]
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 well-known international […]
ELEMENT 1 onion, peeled and diced1 clove of garlic, peeled and minced1 bag (10 ounces / 285 g) frozen chickpeas2 cups (480 ml) very cold vegetable broth or water2 tablespoons (30 l) fresh mint or tarragon leaves GUIDE Fill and preheat BioloMix SousVide to 180F/82C.Place onions, garlic, and peas in a cooking bag and vacuum.Dip […]
Courtesy of SousVide Supreme Culinary Specialist, SophieServes 4 as a starter or side or 2 as an entree ELEMENT 1 cup (173 g) Dried Couscous1 cup (240 ml) of freshly boiled water1 tablespoon (15ml) white wine vinegar1 clove of garlic, smashed3 tablespoons (45ml) olive oil1 cooked sous vide recipe Mixed vegetablesSalt and pepper to taste1 […]
Element 1 recipe for fresh green beans1/2 to 1 cup (120 to 240 ml) chicken or vegetable broth (you may not use all of it)Salt and pepper to taste Guide Place the cooked peas and about 1/4 cup (60 ml) of broth in a blender and puree.Add more broth, a little at a time, until […]
Courtesy of Chef Sean Heather (Judas Goat Tavern, Vancouver, BC) ELEMENT 1-1/2 cups (250 g) peeled and diced onion1 cup (200 g) peeled and diced carrots1/3 cup (100 g) diced celery3/4 ounce (20 g) Parmesan pods (if you have one)2 cloves garlic (peeled and pressed)2 teaspoons (10 g) tomato pastesalt to taste5-1/2 cups (1.25 liters) […]
Adapted from Easy Sous Vide (Paradox Press 2011) Adapted from Easy Sous Vide (Paradox Press 2011) ELEMENT 1 cup (3 ounces/90g) Arborio rice3 cups (720 ml) vegetable or mushroom broth½ teaspoon (2.5 ml) butter2 cans (4 ounces / 113 g each) mushroom stems and pieces, chopped1 sprig of fresh rosemary, minced leavesSalt and pepper to […]
