LIPAVI - Professional Sous Vide Equipment

Sous Vide: Blackened Rib Eye Steak (EntrecÃ´te)

This hearty cut is popular in several different configurations, bone-in, boneless, as a roast or, in this case, as a single portion steak.

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

The pepper crusted tenderloin, the creamy texture of Bearnaise sauce and the wafer crispness of Galette potatoes make this dish sublime.

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

This dietary model is oil friendly/carbo hostile. That does not mean that deep fried food MUST be "greasy" to comply with the philosophy.

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

This is a streamlined version of a classic sauce. More common in restaurants than in homes, it is now found in the packaged sauce section.

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

Few dishes are more desirable for special occasions than prime rib. Sous vide allows the home enthusiast to achieve professional results.

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

An alternative to processing individual steaks; we also explain how to utilize multiple temperatures in a single sous vide project.

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