1. Sous vide rack of lamb made easy

    Rack of lamb is already one of the most tender meats out there, however it can be a bit more difficult to obtain a perfect temperature due to its varying size. Sous vide eliminates those grey bands of overcooked lamb on the outside and leaves you with a perfect medium rare chop. Simply set your sous vide machine to 132F for the best lamb you’ll ever eat – seriously, try this once and you’ll never cook lamb any way other…

  2. Red wine poached pears

    sous vide pear vacuvita

    Whether you’re aiming to impress a date or simply looking for new dessert recipes to try, this red wine poached pear is a go-to sous vide dessert. Fruit is a staple of many desserts due to its abundance of natural sweetness, so we limit the added sugar in this recipe to just 1 cup since the pears already contain quite a bit and the dry red wine will help level out the sweetness. While it may look like a work…

  3. Kobe beef extravaganza

    Kobe beef is undoubtedly the tastiest meat in the world and if you’re a beef enthusiast it is considered to be the epitome of fine dining. It comes from a breed of cattle called the Tajima-gyu, (Japanese Black) hailing from the Hyōgo region where Kobe is the capital. They were domesticated for use in agriculture centuries ago and kept isolated in Japan’s mountainous landscape. It was this geographic isolation and circumscribe diet which account for the unique taste and texture…

  4. Sous vide lobster for gourmet dinner

    sous vide lobster vacuvita

    There are very few people in the world who would turn down a nice lobster dinner. It’s amazing how sometimes the most foreboding creatures can yield the most delicious and delectable treats, but it’s true; and should go on to prove yet again that we shouldn’t judge a book by its cover. Lobster can be served in many ways, grilled and boiled and with all sorts of sauces herbs and spices. We prefer the sous vide method as it guarantees…

  5. Refreshing sous vide limoncello cocktail

    sous vide cocktail vacuvita

    Limoncello is a most delicious and refreshing lemon liqueur that is produced mainly in southern Italy and served cold as an after-dinner digestivo. It is made from the zest of Femminello St. Teresa lemons, zest is the peels without the pith. The yellow but not white. The zest is then steeped in rectified spirit (just plain alcohol) until the oil is released resulting in a radioactive looking yellow liquid. This liquid is then combined with a simple sugar/water syrup. This…

  6. Creme Brûlée en sous vide a la Vacuvita

    creme brulee sous vide vacuvita

    Creme Brûlée is an English dessert (with a french name) which translated means ‘Burnt Cream’. It’s a custard based vanilla flavoured treat with a candied layer of burnt caramel on top. We at Vacuvita have found a nice little recipe of a delectable dessert using your sous vide machine and some mason jars. Here’s what you’ll need: 6 small mason jars 160g egg yolk (if you follow our blog you may have some in your freezer) 90g fine granulated sugar,…

  7. Delictable sous vide salmon à la Vacuvita

    sous vide salmon vacuvita

    The sous vide method of cooking is a technique dating back to the late 1700’s which translates literally to ‘cooking under pressure’. With that in mind sous vide cooking and Vacuvita are the perfect marriage in consumerism and culinary prowess. What we like about this method of cooking is that it preserves all of the vitamins and nutrients in your food. Furthermore it preserves all of the flavour. So when you cook your fish you’re not losing anything. Many people choose…

  8. Sous vide cooking

    Why should you cook sous vide? Cooking sous vide (French for “under vacuum”) will take the guesswork out of preparing a perfect meal. Where conventional cooking methods are very susceptible to undercooking or overcooking your food, Sous vide cooking is very forgiving. By vacuum sealing your food in a bag you trap in all juices, vitamins and flavors. You will no longer throw out precious nutrients with the cooking liquid. Required equipment The preferred method of sous vide cooking is…

  9. Sous vide steak

    Juicy, tender, evenly cooked – that’s what a perfect steak sounds like. Whether you like yours rare or medium well done, the sous vide technique guarantees you the tastiest results. To cook your steak in this manner, you will need a steam oven or water bath. More details on this cooking method are given in this article. Choosing the right temperature and cooking time Cooking steak sous vide requires some patience. Depending on how thick the steak is, you will…