The INKBIRD ISV-300W is the fourth sous vide cooker in INKBIRD's product line - a leading Chinese company known for its temperature...

The INKBIRD INK-VS04 vacuum sealer enters the market with a promise to elevate both home and professional vacuum sealing experiences. In...

If there's one thing we love about sous vide, it can transform long, cumbersome processes into simple, precise, and, most importantly,...

Osso Buco, a classic Italian dish rich in flavor, is known for its succulence and deep, complex taste. But what if you could elevate the exp

Tri-Tip, also known as Shpitz Shaitel in Israel, Maminha in Brazil, and Aiguillette Baronne in France, is a unique cut located at the...

This is a special version of the traditional Chinese omelette, which is originally steamed, but here it is cooked using sous vide for a...

The ribeye cut is considered one of the best cuts due to its tenderness, delicate flavor, and marbling, making it one of the most expensive cuts of beef. The sous vide method allows us to easily cook the steak with precision and even doneness from edge to edge. Even if the steak cooks longer than necessary, it will remain at the same level of doneness without overcooking the steak. Ingredients Ribeye steak with or without a bone Salt Pepper Fresh thyme (optional) Granulated g

The sous vide device Inkbird ISV-101W is the third sous vide device from the Chinese company Inkbird, which specializes in producing...

Pickles (or, more accurately, pickled vegetables) are a staple snack in our household and an essential part of every holiday meal, thanks...

Cabbage is a common vegetable in all types of cuisines worldwide and is served fresh, boiled, baked, and even pickled. Cabbage is easy to...

Beetroots, also known as beets, are a popular root vegetable used in many cuisines around the world. Beets are packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties and moreover, they are delicious! Sous vide cooking helps us maintain the nutritional values of the beets (by cooking in lower temperatures than other cooking methods), achieving a perfectly cooked texture with natural sweet flavors Ingredients 2 medium sized peeled

I was born in Belarus and raised on traditional Russian cuisine, which mostly included a lot of mayo, root vegetable salads, calf’s foot...

I was always interested in Japanese cuisine, especially in sushi making. My family and I love making sushi when everyone is rolling his own favorite sushi. One of my daughter’s favorite dish is nigiri salmon – that’s where I got the idea of combining sous vide cooking with sushi. Since I left with 4 Kg (9 pounds) of short ribs from my previous experiment when I compared 4 different textures of short ribs (applies also to chuck cut), I decided to use it making my nigiri beef d

Hello, my name is Eddie and I'm a chocolate addict... One of my biggest weaknesses is chocolate, so this experiment was both exciting and fattening for me… There are several traditional tempering methods that involve heat measurements, seeding or tabling using continuous movement. I decided to temper chocolate while staying in my comfort zone (sous vide), and the results were pretty good. What is Tempering / Pre-crystallization? Chocolate contains cocoa butter, which consists

If you ever cooked Goose Breast in sous vide , you'd probably surprise how quick and easy the recipe is and if you loved it, you surely must try this one also. The legs considered as the most flavorful parts of a duck/goose, but they also need much longer cooking to become tender. Ingredients 2 Goose/duck legs 1 orange - sliced 3 tbsp honey 1 ginger - sliced Fresh rosemary 1 tbsp Salt Seasoning and scoring Gently, score the fat layer or prick with a toothpick, so the seasonin

This cut goes by many different names - in the US it's called rump cap or top sirloin cap. In Israel, it's called shpitz chuh. In Brazil...

I love pastrami! It's a quick and easy go-to sandwich that does not need a lot of effort. All my life I was raised on cold pastrami. From...

Fried chicken is the favorite dish among kids. My girls, for example, can eat schnitzel on a daily basis, which is basically fried chicken breast. KFC's fried chicken, on the other hand, is not so popular in my country as in the US, so I decided to try it out. Cooking schnitzel is not that difficult, and it takes only two minutes in the deep fryer, but chicken thighs (and drumsticks, which are considered as dark meat) need a much longer cooking time which can result in an ove

Cooking cheesecakes has a few challenges - cooking the cake evenly and moreover keeping it from cracking. These challenges are easy to overcome in sous vide cooking, using mason jars. I’ve been cooking a lot in sous vide, but this recipe was the most enjoyable because my daughters helped with the entire process, including the eating part 😊 If you’re looking for a fun culinary activity with your kids – this recipe is for you! Ingredients for the batter (equivalent to 10 4oz/

I love pastrami! It's a quick and easy go-to sandwich that does not need a lot of effort. All my life I was raised on cold pastrami. From...