Vegetables, Fruits and Starches
Sous Vide: Pears Poached in Red Wine
Sous vide is not just about proteins and starches. It also lends its precision to poaching apples. and, in this case, pears.
View recipe
Skip to recipes
Good food.
THE LIPAVI KITCHEN
Good food.
Made with precision.
Discover a new favourite. Explore sous vide recipes,
techniques and ideas for whatever’s on the menu.
A little inspiration.
A lot of possibility.
YOUR SELECTION
183F recipes
48 recipes · Page 1 of 4
Vegetables, Fruits and Starches
Sous Vide: Seared Butternut Squash Steak with Pt. Reyes Blue Cheese
Sous vide can be used to create unique and interesting effects with winter squash. Butternut squash is favored for its uniform shape.
View recipeVegetables, Fruits and Starches
Sous Vide: Butternut Squash Diversified
While sous vide's suitability for protein is well established, the process also brings a surprising vibrancy to winter squash.
View recipeVegetables, Fruits and Starches
Sous Vide: Milles Feuille Potatoes, 2020
This whimsical dish mystifies diners, but sous vide reduces it to a series of simple steps.
View recipeSeafood and Fish
Sous Vide: Pacific Halibut
Fin and flat fish are sous vide processed less frequently than other proteins. Even so, sous vide processing of fish has benefits.
View recipeVegetables, Fruits and Starches
Sous Vide: Corn on the Cob
Sous vide adds versatility and flexibility to the classic yellow vegetable.
View recipeVegetables, Fruits and Starches
Sous Vide: Artichokes
Most people think of sous vide as being best applied to proteins, but starchy vegetables benefit greatly from sous vide processing.
View recipeRubs, Seasoning Blends and Crusts
Sous Vide: Sodium Free Rub #1A, Tamarind-Ginger
Designed to complement proteins that have already been salted in the sous vide pouch @2 tsp/450 g. Tart and zesty!
View recipeBeef
Sous Vide: Pepper Seared Beef Tenderloin, Bearnaise Sauce, Galette Potatoes
The pepper crusted tenderloin, the creamy texture of Bearnaise sauce and the wafer crispness of Galette potatoes make this dish sublime.
View recipePoultry
Sous Vide: Chicken Stock--2020
As easy as chicken stock is to make by conventional means on the stove, the application of sous vide offers distinct advantages.
View recipeSauces
Stovetop Espagnole Sauce Base (Sofrito)
This is a streamlined version of a classic sauce. More common in restaurants than in homes, it is now found in the packaged …
View recipeSeafood and Fish
Sous Vide: Trout, Whole
Traditional "truite" au bleu utilizes live trout, not usually available in the local market. This recipe evokes the original concept.
View recipe