LIPAVI - Professional Sous Vide Equipment

Sous Vide CrÃ¨me BrÃ»lÃ©e

CrÃ¨me brÃ»lÃ©e is typically cooked in the oven or on the stove top. Sous vide streamlines the process.

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

While adding flavorings in the sous vide bag accomplishes little or nothing, surface treatments and rubs can contribute greatly to results.

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

Is it a Crust? Is it a Rub? Is it a Breading Mix? Well, yes, yes, and almost! This colorful surface treatment features simplicity.

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

EntrÃ©es that feature stuffings evoke festive images of both comfort and style. The idea of an "all-in-one" main course has universal appeal.

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

The French word "paillard" has a literal meaning unrelated to the dish. The dish itself was coined after a 19th century restaurateur.

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

It wasnâ€™t so long ago that we just discarded the juices left in the bag after sous vide processing. Not any more!

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