The movement grows. Tweet or Instagram your food photos with the hashtag #sousvide to see them here.
Chef Irvin van Oordt made this dessert utilizing both Sous-Vide & Cryo-concentration techniques: Aerated Caramelize… https://t.co/rtJwne9izR
As winter thaws and spring begins, try one of these “shoulder season” recipes on Sous-Vide magazine online:… https://t.co/mindYG76NH
Did you know you can use sous vide for pies? “We use sous vide for pie fillings because fruits can be cooked to the… https://t.co/3YIaArAnf2
As many of our customers experience uncertainty over their next grocery shopping experience, we're extending a 25%… https://t.co/m7Yasq6oxM
Culinary experts agree–the taste and flavor produced from sous vide is unlike any other cooking method. Sous-Vide m… https://t.co/asI0jQhuI3
Our March 19 - 20 HACCP Training is sold out. The next training is on June 4 - 5. Register today by ContactUs@LECRE… https://t.co/HsKbgw5Fp7