LIPAVI - Professional Sous Vide Equipment

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.

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

The decline in popularity of steak has been predicted and even asserted in recent years. This offering belies all the trends.

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

The synergy of Japanese seaweed (Nori), Miso Base (Hondashi) and Shiitake mushrooms create an umami rich flavor sensation!

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

Bacon is called "bacon" to insulate us from the squeamishness caused by the term "pork belly." Anatomically, the two items are identical!

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

This unique blend of aromas marries elements of Indian Garam Masala with the umami rich flavor profiles common to Japan and China.

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

Stuffed entrees are festive and visually appealing, but tend to be labor intensive. Vacuum processing can be used to ease the burden.

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