LIPAVI - Professional Sous Vide Equipment

Sous Vide: Artichokes

Most people think of sous vide as being best applied to proteins, but starchy vegetables benefit greatly from sous vide processing.

Prep: 0:30:00 Cook: 1:00:00 Medium

Designed to complement proteins that have already been salted in the sous vide pouch @2 tsp/450 g. Tart and zesty!

Prep: 0:30:00 Cook: 1:00:00 Medium

The pepper crusted tenderloin, the creamy texture of Bearnaise sauce and the wafer crispness of Galette potatoes make this dish sublime.

Prep: 0:30:00 Cook: 1:00:00 Medium

As easy as chicken stock is to make by conventional means on the stove, the application of sous vide offers distinct advantages.

Prep: 0:30:00 Cook: 1:00:00 Medium

#183F #84C

This is a streamlined version of a classic sauce. More common in restaurants than in homes, it is now found in the packaged sauce section.

Prep: 0:30:00 Cook: 1:00:00 Medium

Traditional "truite" au bleu utilizes live trout, not usually available in the local market. This recipe evokes the original concept.

Prep: 0:30:00 Cook: 1:00:00 Medium