Everything <span class="highlight">about</span> the sous vide temperatures
Currently, there is no place where you can easily and clearly be the sous vide cooking temperatures to find.
But perhaps this is one of the most important things in the bag cooking, the right ...
What you must known <span class="highlight">about</span> bacon?
The bacon is the most popular part of the pork. It's located under the belly, near the trotters, where the meat is very fatty. Italians made the famous pancetta from this part. It features meaty and fatty ...
Everything <span class="highlight">about</span> soaking in brine. Why we need to use it?
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 ...
Everything <span class="highlight">about</span> Sous Vide, that you never dare to ask!
Sous vide is a french word, it means: under vacuum.
The sous vide technology much more, than this! It's a special kitchen technology, where the be cooked / be fried ingredients packed in vacuum bag, ...
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Welcome in the Sous Vide Center page!
The good old caterign technology, the sous vide cooking (under vacuum) now available for everyone! At this pages, we try to collect bunch of informations about ...
Travelling through the icelandic gastronomy: The steam bread
... bread is special, because the Icelanders put the dough into heat-resistant bowl, and put it into geyser, or they dug a deep pit and buried, and "baked" very long - long time.
When I first read about this ...
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Delicious falafel, prepared with sous vide machine!
... soaked and milled linseed.
Grind until its texture will be homogene.
Allow 10-15 minutes to rest.
Pack to foil and place in the refrigerator for 1 to 1.5 hours.
Before use, rend about 1.5 tablespoons ...
Is this possible?!?! Cheese cake, without baking?
Have you ever thinking about that it wolud be nice to make some cake, without baking? How much would be easier the life, if you could flick a few moves you could make a cake?
The following recipe provides ...
Corn on the cob, made with sous vide
... to eat later, put into ice water immediately, and when cooled down, place it to the refrigerator (it will be fresh about 4 - 5 days).
Gourmets add a dose of butter, or smoked paprika powder or barbecue ...
Why cook sous vide?
... due to the low temperature while the outside of the meat will not worries about burning. The meat will not dry out, because the vapour can't escapte from the bag.
No dry out the: As i described previously, ...
Seasoned tender beef, cooked in its own juice soft: this is the Banh Mi!
... to reproduce at home, home circumstances! After a little detective work, I realized that there is no specific recipe, so many different methods and recipes you can read about it. It's mine!
Ingredients ...
This page is nice, but whos hiding behind it?
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 ...
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This page is nice, but whos hiding behind it?
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 ...