LIPAVI - Professional Sous Vide Equipment

Sous Vide: Pan Seared Breast of Magret Duck (Moulard)--2020

Fat duck breasts are finally appearing in American restaurants. Most people are still unfamiliar and surprised to see pink flesh.

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

The synergy of sous vide processing and hot smoking creates results unachievable by any other method.

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

Cooked turkey is more common in the market than raw. Most people don't know that almost all retail/deli turkey has been processed sous vide.

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

The debatable origin of this popular dish falls by the wayside as sous vide makes the perfection of its preparation simple.

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