THE LIPAVI KITCHEN
121 sous vide recipes tagged “parsley”, with ingredients and step-by-step methods from the LIPAVI kitchen.
A little inspiration.
A lot of possibility.
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121 recipes · Page 4 of 11
Rubs, Seasoning Blends and Crusts
A custom assortment of complementary/contrasting aromas adds flavor and eye appeal to your perfectly cooked sous vide proteins.
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Seafood and Fish
This recipe couples octopus with a Mediterranean style relish. We provide two adaptations, one with angel hair pasta and one as a canapé.
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Beef
As sous vide's popularity grows, so does the number of traditional items that benefit from the technology.
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Beef
Beef top sirloin requires more tenderization than premium cuts and sous vide is the best way to do it!
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Beef
London Broil" never had it so good! Sous vide processing makes this otherwise "chewy" cut perfect for this popular application.
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Vegetables, Fruits and Starches
Sous vide adds versatility and flexibility to the classic yellow vegetable.
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Vegetables, Fruits and Starches
Most people think of sous vide as being best applied to proteins, but starchy vegetables benefit greatly from sous vide processing.
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Beef
The tougher the cut, the more eagerly we apply sous vide. Enter Beef Eye of Round--lean, devoid of marble and cost-effective.
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Pork
The humble cutlet is truly global. Unlike most Western dishes, the crispy crusted, coffee shop standby has infiltrated the Pacific Rim!
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Lamb
Oregon lamb is highly regarded for its quality and larger than the more common varieties imported from New Zealand and Australia.
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Beef
Many believe that this lean cut can be tenderized by marinating. Impossible to prove or disprove, sous vide renders the debate unnecessary.
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Rubs, Seasoning Blends and Crusts
Designed to complement proteins that have already been salted in the sous vide pouch @2 tsp/450 g. Tart and zesty!
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