LIPAVI - Professional Sous Vide Equipment

Sous Vide: Preparing a Whole Beef Brisket for Sous Vide Processing at 129 F/54 C.

No longer do we need to "cook it to death" when we embark on our journey to Beef Brisketville. Sous vide renders this tough cut tender.

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

Difficult to create without sous vide tenderization, this recipe utilizes sous vide brisket sliced thin and then grilled.

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

Literally "overcooked," Stracotto is a florid term for pot roast. This model is enhanced by fennel and capers; rich, fragrant and piquant.

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

You wouldn't think sous vide had much in common with Japanese boutique cuisine, but the devotion to precision and freshness is mutual.

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

This iconic seasoning mix is flavorful enough to match the spicy kick that it carries with it--just a little bit of Cajun sweetness too!

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

Can utilizing sous vide methodology to introduce the flavors of herbs and spices bring precision and predictability to the artistry?

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