Sous Vide Brisket without liquid smoke

The Beef Wellington is an impressive dish to serve. A juicy perfect medium rare fillet wrapped in a duxelle and crisp pastry layer. The flavours and appearance both make this a dish for a special occasion. Sous vide cooking makes it much easier to cook the meat right, and all you do is prepare the duxelle and crisp the pastry.

Thick & Creamy Bulgarian Yoghurt

Making yoghurt is much easier than you may think, and it’s a very rewarding process. Homemade yoghurt is pure natural, without stabilisers, added sugars and preservatives and with live probiotics that are so important for your gut health and immune system. To ferment at the right temperature it’s easy to use a sous vide water bath as it keeps the temperature constant for a fool proof result.

T-Bone steak | sous vide cooking time experiment

The classic T-bone is a fantastic cut to flame grill the traditional way on the braai, and even better when cooked sous vide first. Especially when you’ve got a nice, 3-fingers thick steak and want to make sure it’s cooked to perfection before searing with that flavourful crust. At which temperature you need to cook …