Cuisine Solutions chef Kyong Park developed “sous-shi” using sous vide proteins as an alternative to using raw ingredients.View Recipe>
Sous vide speeds up the pickling process—a handy helper when prepping this BBQ-ready side.View Recipe>
Aquafaba—the water from cooked chickpeas—is a versatile binding ingredient. Plus, it’s vegan!
Use your sous vide circulator to prep all aspects of this special salad.
Retain the vibrant color, texture, and juiciness of fish through the precise sous vide method.Read More>
Bamboo Asia recently incorporated the cooking technique into the company’s business model.Read More>
French for “under vacuum,” sous vide is an innovative cooking technique in which food is vacuum sealed and slow-cooked in water at constant precise temperatures until perfectly cooked. While it’s one of the most exciting cooking methods available today, it wasn’t invented just yesterday—in fact, the history of the sous vide method extends thousands of years.
Part cookbook, part food-science explainer, Nosrat’s book on the “elements” of cooking aims to break down the how and the wh...
The cooking world has gone to pot. Instant Pot, to be precise....
A sophisticated take on sous vide scrambled eggs that will satisfy (and surprise!) your brunch crowd.View Recipe>
Dedicated to the Art & Science of Sous Vide The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.