Cooking Method: Vacuum
Chef Allison Osorio uses the HydroPro® to pasteurize her smoked vanilla ice cream and create perfectly puffed barley for this delicious dessert with the power of Sous Vide Toolbox™.
Cooking sous vide enables you to cook multiple custards at the same time and ensures that the texture is on point.
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.