LIPAVI - Professional Sous Vide Equipment

Sous Vide: "Air-Fried" Chicken Dark Meat

You don't need an air fryer to achieve air fryer results! More a method than a device, air circulation around an oiled surface is the key!

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

Chicken breasts benefit greatly from sous vide pasteurization/preservation, making them easily adapted to numerous applications.

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

Almost all land and air dwelling proteins benefit from sous vide processing. Lamb is no exception.

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

This whimsical dish mystifies diners, but sous vide reduces it to a series of simple steps.

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

While derived from an inherently tender primal cut, the New York nerve/vein end is extremely gristly and requires special treatment.

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

Sous vide processing streamlines this classic old-fashioned dish by eliminating the necessity of "pounding" the meat to achieve tenderness.

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