Sous Vide: Seasoning Proteins Effectively
This method facilitates application of a rub/crust/flavoring to sous vide processed proteins.
Umami Vice Seasoning–sinfully savory!
This blend fuses aromatic Caribbean spiciness with exotic Asian zest.
Sous Vide: “Green Machine” Seasoning
Sous vide processing provides perfectly cooked food--this vibrant seasoning creates a flavorful, aromatic punch.
Sous Vide: Post Process Crusts: The Umami Trifecta
The synergy of Japanese seaweed (Nori), Miso Base (Hondashi) and Shiitake mushrooms create an umami rich flavor sensation!
Sous Vide: Sodium Free Rub #2A, East Meats East
This unique blend of aromas marries elements of Indian Garam Masala with the umami rich flavor profiles common to Japan and China.
Sous Vide: Post Process Seasonings and Rubs: Lipavi Rub #2–“The Night Tripper”
A custom assortment of complementary/contrasting aromas adds flavor and eye appeal to your perfectly cooked sous vide proteins.
Sous Vide: Post Process Seasonings and Rubs: Lipavi Rub #1
Sous vide processing provides perfectly cooked food--this quick and simple rub/seasoning blend adds flavor and eye appeal.
Sous Vide: Sodium Free Rub #1A, Tamarind-Ginger
Designed to complement proteins that have already been salted in the sous vide pouch @2 tsp/450 g. Tart and zesty!
Sous Vide: Lipavi Rub #3–Cajun Black Spice
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!
Sous Vide: Herbs and Spices
Can utilizing sous vide methodology to introduce the flavors of herbs and spices bring precision and predictability to the artistry?