Unbelievably tasty and very simple recipe that turns those ordinary brussels sprouts you hated as a child into something you and your family will love.  Note: I use a 50 minute sous vide cook tim...

Unbelievably tasty and very simple recipe that turns those ordinary brussels sprouts you hated as a child into something you and your family will love. Note: I use a 50 minute sous vide cook tim...

Poached pears are one of my favorite desserts -- they're silky smooth and just sweet enough to qualify as a treat. Poaching the pears with a precision cooker makes it possible to concentrate that sweet pear flavor and add an enriching pat of butter. After only 30 minutes of poaching, the pears are spoon-tender and their juices have melded with the butter to form a luxurious sauce. A dollop of vanilla ice cream is the perfect finishing touch.

Sous Vide Pears with Vanilla Butter

Poached pears are one of my favorite desserts -- they're silky smooth and just sweet enough to qualify as a treat. Poaching the pears with a precision cooker makes it possible to concentrate that sweet pear flavor and add an enriching pat of butter. After only 30 minutes of poaching, the pears are spoon-tender and their juices have melded with the butter to form a luxurious sauce. A dollop of vanilla ice cream is the perfect finishing touch.

From "Kickstarted", the first documentary project about crowdfunding, comes "Funded in 60 Seconds." This is a special series of crowdfunding tips, insights, and best practices, all delivered in under a minute!   Our first episode features Lisa Fetterman of #Nomiku. The Nomiku is an immersion circulator that brings the magic of sous vide into your home to create amazing dishes ranging perfect fish, onsen eggs, and juicy steaks.

From "Kickstarted", the first documentary project about crowdfunding, comes "Funded in 60 Seconds." This is a special series of crowdfunding tips, insights, and best practices, all delivered in under a minute! Our first episode features Lisa Fetterman of #Nomiku. The Nomiku is an immersion circulator that brings the magic of sous vide into your home to create amazing dishes ranging perfect fish, onsen eggs, and juicy steaks.

140°F chicken? This is madness! Juicy, juicy madness… Heston Blumenthal’s 140°F sous vide chicken was high on my “sous vide must be magic” list. Now, I know it’s safe – the USDA says that Chicken is safe to eat after 15 minutes at 140°F, and with a sous vide water bath, I can keep it …

140°F chicken? This is madness! Juicy, juicy madness… Heston Blumenthal’s 140°F sous vide chicken was high on my “sous vide must be magic” list. Now, I know it’s safe – the USDA says that Chicken is safe to eat after 15 minutes at 140°F, and with a sous vide water bath, I can keep it …

Thermomix as a Water Bath: 4.Place your sous-vide packaged lamb into the internal steamer basket and cook 50° C/25 minutes/Speed 2.

Thermomix as a Water Bath: 4.Place your sous-vide packaged lamb into the internal steamer basket and cook 50° C/25 minutes/Speed 2.

Sous Vide Black Cod with Saffron Cream Sauce

Sous Vide Black Cod with Saffron Cream Sauce

We’re two friends and foodies ([@trevin]( and who love to cook at home. For years, we’ve been lusting after trying to cook sous vide at home, but couldn’t handle the costs of home machines at that time. In we both backed a ...

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