Cooking Method: Sous Vide
Sous Vide Pickles
Cooking your pickles Sous Vide at 140ºF / 60ºC ensures the perfect texture every time.
Smoked Cinnamon Tincture
Give cocktails an earthy, smokey flavor and aroma with a cinnamon kick!
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.
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.
