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Red Cabbage Gazpacho with Grain Mustard Ice Cream

The colorful red cabbage sour soup served at the table with mustard ice cream is a great refreshing starter adapted ...  CONTINUE
isi-whip-line

Aerated Sous Vide Hollandaise

A twist on the traditional Hollandaise sauce perfectly cooked sous vide at 65 °C (149 °F) and aerated with an iSi ...  CONTINUE
Pucker-Free Lemon with Miracle Berry

Pigeon, Foie Hazelnuts and Fallen Forest Leaves

A masterpiece from Chef Eneko Atxa at his 3-Michelin Star restaurant Azurmendi in Spain. A perfectly-cooked pigeon, ...  CONTINUE
Umami rich ingredients kombu, katsuobushi and shiitake mushrooms

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 sustainabili ...  CONTINUE
4- Cherry Vodka Candy

Caramel Poached Apples, Walnut Soil, Cider Honey Foam

A magical dessert by Chef Steven Cak of Parkside, Austin. Great flavor combination, balanced sweetness and variatio ...  CONTINUE
65 Dregrees Egg Carbonara sqr

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 ...  CONTINUE
Smoked and Confit Pig Cheek by Quay\'s Chef Peter Gilmore

Smoked and Confit Pig Cheek by Chef Gilmore

Slow cooked pig cheeks combined with shiitake mushrooms, shaved scallops, Jerusalem artichoke crisps, and butter in ...  CONTINUE
Peruvian Inspired Filet Mignon with a Japanese Twist

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, ...  CONTINUE
Merluza Negra, Artichoke Cream, Black Olive Powder, Sea Air

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 fro ...  CONTINUE
Jelly of Quail - oak moss dry ice vapor

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 crun ...  CONTINUE
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Sous Vide Cooking: An Introduction

Sous vide is French for “under vacuum” and describes the cooking of raw ingredients in heat-stable, vacuumized  ...  CONTINUE
SousVide Supreme Chrome

Rapid Infusion with the ISI Whip

Infusing liquids with other flavorful ingredients is a great technique to enhance flavors, create unique flavor pro ...  CONTINUE
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