Master Technique – Cooking Legumes Sous Vide
Cooking beans sous vide is a surefire way to ensure that they have an ultra-creamy texture, optimal flavor, and avoid blowouts.
Master Technique – Cooking Lentils Sous Vide
If you’re not cooking your lentils Sous Vide, YOU SHOULD BE. It’s a textural experience not unlike good caviar.
Master Technique – Cooking Fluid Custards Sous Vide
Cooking sous vide enables you to cook multiple custards at the same time and ensures that the texture is on point.
Chocolate Raspberry Pâte de Fruit
Chocolatier Kriss Harvey of andSons in Beverly Hills CA makes perfectly-textured chocolate raspberry pâte de fruit - using the Control °Freak®.
Sweet Potato Turtle Cake with Smoked Bourbon Muscovado & Whiskey Salt Pecan Crumble
The Smoking Gun® Pro adds depth to your dessert!
Bombay Curry Enrobed Monkfish
A modern take on chaud froid by Chef Paul Liebrandt using the Control °Freak®.
Hollandaise Sauce
Make a creamy sauce by applying precise heat with the Control °Freak®.
