Posted in Recipes with videos
... sous vide machine to 64 °C (144 F). Mix the egg with 200 g sugar, and the cornstarch. Add the milk, the heavy cream and the cheese cream to the mix. Mix it well, then pour it to ZIPLock bag, and put the ...
Posted in Recipes with photos
A grilled chicken breast has a big drawback: it is dries quickly and it will be like a shoe sole. However, no one likes to chew soles. Instead, cook sous vide machine for the first time and just fry it ...
Posted in Recipes with videos
Again, here are the intens heat, who want to be cooking in the kitchen? The best solution now a fast made spanish soup, called gazpacho. It need fresh vegetables, some stale bread, and a good blender! ...
Posted in Recipes with videos
It's gluten free, helathy and very delicious dessert. Your right! It's the millet pudding.The perfect substitute for rice pudding, gluten-intolerant and dieters can eat it!
Ingredients for 4 person ...
Posted in Recipes with photos
... bag. Place into the 84 °C (183 F) sous vide path for 10 minutes, then drop the bag into ice water.
Boil water, throw into the washed leaves and 10 to 15 seconds, then remove and dispose of ice water. ...
Posted in Sous Vide Center
Itt a lehetőség, hogy egy piszok jól kinéző Sous Vide Center képet nyerj! Nincs más dolgod, mint az alábbi kérdőívet kitölteni, megadni az e-mail címedet, és május 31 -én kisorsolunk két szerencsés nyertest, ...
Posted in Sous Vide Center
photo, recipe & post sharing policy
Welcome to Sous Vide Center! I put a lot of love into every post, recipe and photo and all are copyrighted material of Gabor Keve (Sous Vide Center founder). ...
Posted in Recipes with photos
... for 2 persons)
20 dkg rice
5 dl milk
1 dl cream
1 tbs cinamon
5 tbs brown sugar
Instructions
Set he sous vide machine to 80 °C (175 F). Put the dry ingredients (rice, cinnamon, brown ...
Posted in Recipes with photos
... day take out the the bag from the fridge, make sure that the meat involved everywhere the sauce. It's time to sous vide cooking!! There are two ways to cook: 65 °C (150 F) and 48 hours, or 75 °C (168 F) and 24 ...
Posted in Recipes with photos
... preserves its position in the list of the most delicious desserts! So the question is: Can be made a bit slower?
If your answer is yes, it can be cooked in sous vide bath, in fact, it is recommended ...
Posted in Recipes with photos
... brine
1 tsp mustard seed
1 lemon zest
1 tsp cummin
1 tsp powdered garlic or 2 grated garlic
4 bay leafs
1 stalk of rosemary (all the leaf)
Set the sous vide machine to 65 °C (150 F). Roast ...
Posted in Sous Vide Center
Very good question, and we are really happy for your qustion dear visitor!
The Sous Vide Center is nothing more, and nothing less than a fan page for the sous vide lovers, the peoples who interested ...
Posted in About Sous Vide
To say neither is needed, that the most important one the fresh meat from reliable butchers / shops. The meat that frozed very long time, DON'T want to sous vide! Do not sous vide the thawed and refreezed ...
Posted in Tips, tricks
The salt is the most important additives for thousands of years since people spice the meals. Used to improve the flavor of dishes, for food preservation and also for decoration! Salt has a dehydrating ...
Posted in Recipes with photos
Like everyone, I have began my sous vide adventure with the perfect boiled egg. That's true, the first experiment attempt went wrong, and has been prepared almost inedible mess. Neither the consistency-, ...
Posted in Tags
sous vide
Posted in Article tagged with: sous vide
A sous vide főzés ma már nem csak az elit és drága éttermek sajátja, kisebb befektetéssel bárki hozzájuthat a technológiához, és otthoni körülmények között is kipróbálhatja.
Posted in Article tagged with: sous vide
Gyermekkoromban volt jócskán olyan zöldség, amit nem szívesen ettek meg a velem egykorú gyerekek (büszkén állíthatom, hogy én minden behabzsoltam!). Ezek közül a tök, a fehérrépa és a karalábé volt a három ...
Posted in Article tagged with: sous vide
"Az almaszósz, az almaszósz. Ne hajíts bele galacsint!" - énekelte Halász Judit 1996 -ban, mert már akkor is tudták a felnőttek, hogy nincs is jobb csemege nála!
Azóta sok víz lefolyt a Dunán, újabb ...
Posted in Article tagged with: sous vide
Hosszabb ideig tartó hús szuvidolása után gyakori, hogy a hús mellett jelentős mennyiségű húslé, más néven szaft keletkezik. Ennek egy része a húslé (fehérjékkel), másik része pedig a zsír és egyéb kollagén ...