LIPAVI - Professional Sous Vide Equipment

Brown Stock (Pork)

While beef/veal are the traditional proteins used to make brown stock, pork and even poultry can be utilized with excellent results.

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

This variation of a classic breaded veal cutlet was always plagued by the risk of toughness. Sous vide tenderization eliminates the threat.

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

you don't have to go to culinary academy to execute a restaurant style sauce.

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