Black Friday We love quality in the kitchen and we also love a good deal. Whether you’re into sous vide, baking, kitchen equipment, a good piece of meat or molecular gastronomy, we have a guide here with the best you can find on the day below. What is Black Friday? The Friday following the American holiday Thanksgiving … Read more
Delicious and flavorful ribeye steak, cut from a marbled beef fillet. The steak is prepared sous vide, so it retains its juices and strength, and the cooking is spot-on every time. Ribeye is considered by many to be the ultimate steak, as it has plenty of flavor from the fat and great tenderness. If you … Read more
In our view, nothing in the gastronomic world can compete with sous vide. At least not when it comes to cooking methods. With sous vide, flavor, juices, and essence are truly embedded in the ingredient. Carrots cooked sous vide become just tender enough, yet still have a bite, and the natural sweetness and flavor of the … Read more
This red cabbage is a fresher alternative to store-bought red cabbage and is a great complement to rich Christmas food. The red cabbage can be prepared up to a week in advance. This makes it really suitable for the Christmas dinner, where the goal is to prepare what you can in advance to avoid too … Read more
The perfect pork roast! Yes, actually the best I’ve ever made. And how fitting that it happened on Christmas Eve 😉 So yes please – this is how it’s going to be made from now on! It’s very possible that for many, pork roast is something primarily eaten during the Christmas season, but if you … Read more
A pork roast sandwich is essentially a burger/sandwich with slices of pork roast, crispy pork cracklings, red cabbage, and cucumber salad as filling. In this recipe, we have used leftovers from a meal with pork roast, brown gravy, pickled cucumbers, and red cabbage, so this dish is perfect, for example, the day after Christmas Eve. … Read more
Mild and delicious way to prepare spinach. There is still a bit of texture left, and it pairs well with nuts or anything that can add some crunch. Here, I served my sous vide spinach with Beef Wellington and a demi-glace. Mild and delicious way to prepare spinach. It still has a bit of a … Read more
Delightfully delicious and mild dish with lots of good flavors: Everything is prepared sous vide, making it easy to handle, and in our video, we show you how to achieve a smooth purée – every time. The dish is both fabulous for entertaining guests or for a busy weekday. On a busy weekday, you need … Read more
Deliciously tender, juicy, and full of flavor. It’s a lovely cut, and normally I would braise my pork knuckle in the oven, but today I wanted to try the sous vide method for this cut. Generally, I find sous vide to be excellent for cooking the “tougher” cuts where there is a lot of connective … Read more
The perfect way to cook pork tenderloin. The delicate and mild meat does not get overcooked and tastes delightful every time. Where is the tenderloin located? The tenderloin is cut from the inside of the pig’s spine. This muscle is used very little compared to other muscles of the animal, making it the most tender … Read more