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This sea bass recipe from the Costardi Brothers uses a delicious combination of seafood, including prawns and scallops, to make a perfect seafood starter.

This sea bass recipe from the Costardi Brothers uses a delicious combination of seafood, including prawns and scallops, to make a perfect seafood starter.

You think chicken breasts are delicate? Salmon has it beat by a mile. With practice, you can get to the point of nailing a perfect medium-rare center on a piece of poached or pan-seared salmon. But practicing on salmon can get pricey, and sous vide will guarantee perfectly moist, tender results each time. Sous vide also allows you to achieve textures you never knew were possible, from buttery-soft to meltingly tender and flaky-yet-moist.

You think chicken breasts are delicate? Salmon has it beat by a mile. With practice, you can get to the point of nailing a perfect medium-rare center on a piece of poached or pan-seared salmon. But practicing on salmon can get pricey, and sous vide will guarantee perfectly moist, tender results each time. Sous vide also allows you to achieve textures you never knew were possible, from buttery-soft to meltingly tender and flaky-yet-moist.

Never overcook salmon again! With our simple sous vide recipe, your fish will come out flawless every time.

Never overcook salmon again! With our simple sous vide recipe, your fish will come out flawless every time.

These sea scallops get a light, citrus glaze--they cook with a bit of zest, and we finish with a tart/sweet citrus glaze

These sea scallops get a light, citrus glaze--they cook with a bit of zest, and we finish with a tart/sweet citrus glaze

While it can be a marvelously tender and juicy cut of meat, cooking chicken breast perfectly consistently can be challenging for even the most experienced chefs. The difference between a worryingly pink breast and and a dry clump of protein with a texture like damp cardboard is only a matter of seconds.

While it can be a marvelously tender and juicy cut of meat, cooking chicken breast perfectly consistently can be challenging for even the most experienced chefs. The difference between a worryingly pink breast and and a dry clump of protein with a texture like damp cardboard is only a matter of seconds.

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