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.
Juicy chicken strips in a sticky soy sauce are easy to prepare for dinner served with noodles or rice. Cooking the chicken breast sous vide retains all moisture, and brings out the best flavour.
With the Chocolate Chilli sauce you’re creating something magical on your dinner table. Madame Zingara, Cape Town’s iconic restaurant made the Chocolate Chilli Steak famous, and now you can enjoy it at home.
Venison needs a simple seasoning, and a perfect temperature to cook without it getting dry. Cooked sous vide at 54C degrees it’s cooked perfectly medium rare.
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 …