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!
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.
Master Technique – Blanching Green Vegetables Sous Vide
Even a technique as simple as blanching green vegetables can be improved using Sous Vide. Think to yourself - What color is you blanch pot when you're done? Sous Vide-blanched product should be ice-bathed or eaten immediately just as you would with traditionally cooked product.
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®.
