Koji Duck Confit
Koji Duck Confit, Umeboshi, Mountain Yam, Shiso, Mirin Black Plum Sōsu by Chef Keith A. Lord of Strateje Fourteen
Sous Vide Pickles
Cooking your pickles Sous Vide at 140ºF / 60ºC ensures the perfect texture every time.
The Ultimate French Fry
The perfect french fry must be fried twice. This is because the first fry par cooks the interior and creates a starch-reinforced exterior that results in an exceptionally crunchy exterior.
Smoked Cinnamon Tincture
Give cocktails an earthy, smokey flavor and aroma with a cinnamon kick!
Smoked Guacamole
Whether you serve this guacamole as an app, side, or condiment - you won't be sorry.
Peach Gin & Tonic
Put a twist on classic cocktails with Sous Vide flavor infusion.
Sous Vide Orgeat
Keep the almond flavor and aroma punchy by cooking orgeat Sous Vide.
One-Step Hollandaise
The powerful combination of Probe-Control and Intensity Control of the ºFreak enables you to ditch double boilers forever.
Master Technique – Sous Vide “Barrel-Aging”
Quickly infuse cocktails with "barrel aged" flavor!
