Quality Stainless Steel (316L) Rack – fits the LIPAVI C10 “Family”- size water bath. Mantains the distance between the pouches – big increases in capacity! Ensures even and quick warming, cooling and freezing Simple and safe handling in sous vide, cooling and freezing Easy to keep track of poches in different stages – efficient and […]
The L10 is our original, Sous Vide Rack. It is also our best-seller. If you are looking for an all-rounder, for regular family use – this is the one to get!
Above: Lipavi C15 container, N15 polycarbonate racks. Lipavi C15L-UNIR lid. Actual prep time: 2 hours Level of difficulty: 2.75 Serves 4 Procedure: Preheat the sous vide bath to 129 F/54 C. Vacuum seal the roast in heat rated plastic, load into a rack and submerge into the bath. A given temperature will always achieve the same appearance […]
Above and below: Lipavi C15 container, N15 polycarbonate racks. Lipavi C15L-UNIR lid. Actual prep time, 90 minutes Serves 4+ Level of difficulty: 2.25 Procedure: Preheat the sous vide bath to 132 F/56 C. Vacuum seal the chicken in dedicated heat rated sous vide bags. Sous vide process at 132 F/56 C for 6 hours. When the interval has elapsed, […]
Above: Lipavi C10 container, N10 polycarbonate racks. Lipavi C10L-UNIR lid. Actual prep time: 1 hour Level of difficulty: 2.25 Serves 4 Top sirloin steaks are commonly available in the butcher’s case at the local market. They range in shape, size and conformation subject to the expertise of the butchers and profit driven yield requirements. “Cost-effective” portioning […]
Above: Lipavi C10 container, N10 polycarbonate racks. Lipavi C10L-UNIR lid. Actual prep time: 1 hour Level of difficulty: 2.25 Serves 4+ Procedure: The top sirloin flap/coulotte roast is occasionally available in big box stores and may appear in the butcher’s case in the form of a steak. Purchasing an entire top sirloin and removing the roast […]
Above: Lipavi C10 container, N10 polycarbonate racks. Lipavi C10L-UNIR lid. Actual prep time: 1 hour Level of difficulty: 2.75 Serves 4+ Procedure: Preheat the sous vide bath to 140 F/60 C. Vacuum seal the roast in heat rated plastic, load into a rack and submerge into the bath. Process at 140 F/60 C for 30 hours […]
Above: Lipavi C10 container, N10 polycarbonate rack. Lipavi C10L lid. Actual prep time: 1 hour Serves 4+ Level of difficulty: 2.75 The resemblance to a New York/Sirloin steak can be deceptive. This is a hard working, tough cut of meat. Sign of the times The label above reveals that the meat has been “BLADE TENDERIZED.” This […]
Above: Lipavi C15 container, N15 polycarbonate racks. Lipavi C15L-UNIR lid. Actual prep time: 1 hour Serves approximately 1 person per rib. Level of difficulty: 2.75 Procedure: Preheat the water in your sous vide bath to 135 F/57 C. This 5 lb./2.25 Kg “center cut” pork loin appeared as is in the butcher’s case. The rib bones are […]
Above: Lipavi C10 container, L10 Lid. Lipavi N10X anti-float rack. Serves 4 Level of difficulty 3 Procedure: Sous vide processing–pork belly Set the temperature of the bath to 135 F/57 C Vacuum seal the pork belly and stage into the pre-heated sous vide bath. Set a timer for 24 hours. Recommended method of shocking Once the time […]
Above: Lipavi C15 container, N15 polycarbonate racks. Lipavi C15L-UNIR lid. Serves 2-4 Level of difficulty 2.75 Procedure: Preheat the sous vide bath to 135 F/58 C Seal the chicken breasts in vacuum bags and stage into the bath. Process for a minimum of 5 hours. This will pasteurize the chicken. After the interval has elapsed, submerge the […]
Inkbird Immersion circulator, Lipavi C15 container, Lipavi C15L lid, N15 polycarbonate racks. Serves 2-4 Level of difficulty 3 Procedure: Seal the flat iron steak/roast in heat rated sous vide bags and process at 129 F/54 C X 6+ hours. This will pasteurize and tenderize the protein. Shock cold in iced water until the package achieves 70F/21 C. Refrigerate at 40 […]