Explore the World of Sous-Vide Gourmet

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Time to meet the most game-changing food trend: sous-vide cooking. It’s a fancy French technique that involves sealing your food in an airtight bag, then cooking it slowly in a water bath. All you need is one of our sous-vide precision cooker and vacuum sealer.
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1. Hot spring eggs with fried onions and caviar

Raw materials:

Fresh eggs 1, onion 1, caviar 10 g, edible flowers and grass a little, delicious masala compound spices a little, fennel a little, delicious pure black pepper 1 g, salt a little

Get ready:

Sous vide cooker keeps the water temperature at 64 degrees Celsius.

Make:

1. Cook the eggs in a low-temperature slow cooker for 90 minutes. 2. Season and color the green onion section with Haomei masala compound spices and fennel wine, but it is not suitable to fry it well. 3. Sprinkle salt and delicious pure black pepper on the eggs when loading. 4. Install the tray according to the drawing.

Cooking points:

Make sure the water temperature reaches 64 degrees Celsius before you can add fresh eggs.

2. Low temperature roasted Persian spicy beef filet

Raw materials:

100g beef filet, 100g pumpkin, 10g edible fungus, 15g nuts, 30g delicious Persia spicy marinade, 10ml grapefruit sauce, 5ml Porter wine, 20ml brown sauce, 1g delicious pure black pepper, and appropriate amount of salt and olive oil

Get ready:

Remove the fascia of the whole beef filet, wash and set aside.

Make:

1. The whole beef filet is pickled with delicious Persian Xiangzi spicy marinade and salt. 2. Bake the pickled beef filet in an oven at 55 ℃ for 80 minutes. 3. Steamed pumpkin, add grapefruit sauce to make grapefruit pumpkin mud. 4. The edible fungus is boiled with water for seasoning. 5. Pour Porter wine into brown sauce to form Porter juice. 6. Cut 100g of Roasted Beef Filet and put it into a basin according to the drawing.

Cooking points:

Niufeili is usually baked in whole, which is suitable for guests to cook after reservation

3. sous vide cooker boiled chicken breast with lemon curry juice

Raw materials:

90g chicken breast, 1 head of red cabbage, 12g broccoli, 4G various edible flowers, 5g onions, 2G delicious thyme leaves, 4G delicious lemon curry salt flavor seasoning, 15ml Dutch juice, 5ml white wine and 6ml olive oil

Get ready:

Wash the chicken breast and set aside.

Make:

1. Put chicken breast, delicious thyme leaves, white wine, onion and olive oil into a vacuum bag, vacuum, and then cook in a low-temperature slow cooker at 60 ℃ for 4 hours. Take them out for standby. 2. Cook the red cabbage head and change it into pieces. 3. Delicious lemon curry salt flavor seasoning and Dutch juice are fully mixed to make lemon curry Dutch juice. 4. Install the tray according to the drawing.

Cooking points:

When cooking at low temperature, pay attention to control the temperature and time to avoid undercooked or too old chicken breasts

4. Smoked goose breast with orange juice

Raw materials:

1 goose breast, 1 radish, 1 carrot, 1 purple potato, a little edible flowers and plants, 1 raw material of fennel head, a little weihaomei fruit and wood fumigation seasoning, 20ml orange juice, 1g weihaomei pure black pepper, and an appropriate amount of salt and olive oil

Get ready:

1. The goose breast is pickled with delicious fruit wood smoked seasoning, sugar and salt. 2. Blanch rhizome vegetables. 3. The low-temperature slow cooker maintains a water temperature of 58 ℃.

Make:

1. Vacuum the pickled goose breast and cook it in a low-temperature slow cooker for 4 hours. 2. Take out the goose breast, put it into a pan, fry the oil in the skin over a low heat and change the knife to shape. 3. Change the blanched vegetables into knives and stir fry them with olive oil to taste. 4. Install the tray according to the drawing.

Cooking points:

The goose breast should not be burnt and should not be over cooked.