Recipes – LIPAVI

Sous vide racks help us keep our processing containers organized and efficient, but these racks are oven/smoker proof as well!

Avoiding the disappointing extremes between dried out meat and not quite done at the bone is made easy by sous vide processing.

Newcomers to sous vide are always surprised to discover that the technology can improve this old school, home style favorite.

Sous vide pasteurizes and tenderizes your chops during the day so you can finalize your entree quickly and at your leisure in the evening.

Sous vide simplifies tenderization of this iconic cut, giving enthusiasts the opportunity to explore their imagination and creativity.

Shanks are tough, hard working muscles--sous vide processing makes tenderization predictable and measurable, insuring successful results.

For the home cook, timing is frequently an obstacle. This recipe shows how sous vide can help you to avoid last minute scurrying.

Sous vide pasteurization eliminates the risks associated with under-cooked poultry while maximizing moisture retention and overall quality.

Lamb from Australia/New Zealand dominates the American retail market, but lamb from Oregon, Colorado and elsewhere is also high in quality.

This breaded cutlet improves a classic, rustic dish by eliminating the risk of occasional toughness that plagues the common diner version

This recipe features a cut that is surprisingly tender even though it comes for the shoulder area of a steer/heifer

This recipe utilizes the same cut of beef as the recently popularized Brazilian Rodizio steak called "Picanha."