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Recipe Sous Vide Scrambled Eggs Heston Blumenthal Thermomix Style by Monica Falconer - Consultant - Recipe of category Main dishes - vegetarian

Recipe Sous Vide Scrambled Eggs Heston Blumenthal Thermomix Style by Monica Falconer - Consultant - Recipe of category Main dishes - vegetarian

These are delicate chicken meatballs, filled with mozzarella (or your favorite cheese), then tossed with tomato sauce and topped with Parmesan and crispy panko crumbs—a few ingredients coming together for some great chicken parmesan flavor. You can pass these as appetizers with toothpicks or on top of pasta for a great main dish.

Sous Vide Chicken Parmesan Meatballs

These are delicate chicken meatballs, filled with mozzarella (or your favorite cheese), then tossed with tomato sauce and topped with Parmesan and crispy panko crumbs—a few ingredients coming together for some great chicken parmesan flavor. You can pass these as appetizers with toothpicks or on top of pasta for a great main dish.

For this summery sous vide grilled octopus dish, octopus gets cooked in the Anova Sous Vide Precision Cooker before a quick sear on the grill. The flavor and texture is so good, it really only needs an easy lemon-parsley vinaigrette to go along with it. This works as a tapas-style appetizer but also as a healthy main dish when served with grilled vegetables or a salad.

Sous Vide Grilled Octopus

For this summery sous vide grilled octopus dish, octopus gets cooked in the Anova Sous Vide Precision Cooker before a quick sear on the grill. The flavor and texture is so good, it really only needs an easy lemon-parsley vinaigrette to go along with it. This works as a tapas-style appetizer but also as a healthy main dish when served with grilled vegetables or a salad.

Recipe Sous Vide Citrus infused Tasmanian Salmon by mar-x - Recipe of category Main dishes - fish

Recipe Sous Vide Citrus infused Tasmanian Salmon by mar-x - Recipe of category Main dishes - fish

Marsala is one of my favorite Italian dishes to make and using sous vide chicken guarantees fully cooked and tender meat. - Amazing Food Made Easy

Sous Vide Chicken Marsala

Marsala is one of my favorite Italian dishes to make and using sous vide chicken guarantees fully cooked and tender meat. - Amazing Food Made Easy

Thai is a pretty perfect cuisine. It blissfully combines carbs, protein, heat and sweetness in nearly every dish. This Sous Vide Thai Shrimp Curry is no exception — and with the Anova Sous Vide Precision Cooker, this easy Southeast Asian-inspired dinner is ready to eat in less than an hour.

Sous Vide Thai Shrimp Curry

Thai is a pretty perfect cuisine. It blissfully combines carbs, protein, heat and sweetness in nearly every dish. This Sous Vide Thai Shrimp Curry is no exception — and with the Anova Sous Vide Precision Cooker, this easy Southeast Asian-inspired dinner is ready to eat in less than an hour.

Boneless pork chops are notoriously hard to cook properly -- they can turn from tender to stringy in a matter of seconds on the stovetop. Like boneless chicken breasts, they are a prime candidate for sous vide cooking. Prepared simply with Mediterranean herbs and sweet caramelized fennel, they make for a delicious summer meal.

Sous Vide Boneless Pork Chops with Caramelized Fennel

Boneless pork chops are notoriously hard to cook properly -- they can turn from tender to stringy in a matter of seconds on the stovetop. Like boneless chicken breasts, they are a prime candidate for sous vide cooking. Prepared simply with Mediterranean herbs and sweet caramelized fennel, they make for a delicious summer meal.

Sous Vide Butter-Poached Potatoes

Sous Vide Butter-Poached Potatoes

Want to know the secret to those melt-in-your-mouth buttery potatoes that restaurants serve? It’s butter poaching. Master this technique at home with the Anova Sous Vide Precision Cooker and you’ll have perfectly cooked potatoes in an hour.

I (sometimes) hear people complain that tandoori chicken can be a bit dry, but this sous vide version is far from it. By using juicy thigh meat and cooking it sous vide, the chicken stays moist and tender. This is further compounded by the fact that we cook the chicken at only 60ºC instead of 65ºC (the temperature at which we often cook chicken thighs), so we can avoid overcooking it during the final grilling stage (which adds a charred flavor and those attractive grill marks that we all…

Sous Vide Tandoori Chicken

I (sometimes) hear people complain that tandoori chicken can be a bit dry, but this sous vide version is far from it. By using juicy thigh meat and cooking it sous vide, the chicken stays moist and tender. This is further compounded by the fact that we cook the chicken at only 60ºC instead of 65ºC (the temperature at which we often cook chicken thighs), so we can avoid overcooking it during the final grilling stage (which adds a charred flavor and those attractive grill marks that we all…

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