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Creative Stage - Hamburg

"Koch des Jahres" Creative Stage (Hamburg) | 20th January 2014

 

Language: flagge

   

Bacalao Dorado

 

La alta cocona sencilla al vacío.
Bacalao Dorado

Mise en place

 

Language: 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"Koch des Jahres" - Anuga Cologne 2013

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FusionChef by Julabo

Presentación de los equipos Sous Vide de Julabo en la Tecno Fidta 2012, con la presencia de los chefs Rodrigo Llanes y Gustavo Fonso Carrillo.

 

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"Lacquered duck breast à la Sous Vide" fusionchef cooking cours with Karlheinz Hauser

Take a look at the trailer "laquered duck breast" from the Sous Vide cooking course with star chef Karlheinz Hauser (Süllberg Hamburg).

 

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fusionchef by Julabo - Sous Vide Cooking Course Vienna 2011 with Oliver Scheiblauer

Oliver Scheiblauer (ADVENTURE Catering) explains the realization of Sous Vide Cooking in day-to-day catering.

 

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Saddle of Vension and Saint Pierre

Star Chef Karlheinz Hauser presents step by step: Sous Vide recipe "Saddle of Vension" and "Saint Pierre".

 

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Precision cooking: enabling new textures and flavors | Lecture 2 (2011)

Precision cooking: enabling new textures and flavors | Lecture 2 (2011).
Harvard University, School of Engineering and Applied Sciences, Cambridge
Speaker: Joan Roca (El Celler de Can Roca).

 

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Egg Yolk textures

Discover the change of the egg yolk texture during Sous Vide cooking at stable temperature and proceeding time.

 

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Sous Vide salmon and abalone

Michael Meredith is taking New Zealand's cuisine to new heights. The culinary king presents two inspiring Sous Vide dishes at the Star Chefs Congress in New York, 2010. Experience yourself how he combines the natural New Zealand cuisine with modern technology in his samples of smoked salmon and abalone.
This video was kindly provided by StarChefs.

Find more recipes here.

 

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Sous Vide Waigu beef cooked two ways

Two styles, one ingredient. The two famous brothers Bryan and Michael Voltaggio are presenting two great Sous Vide dishes at the Star Chefs Congress in New York, 2010. Be inspired and experience their interpretations of Australian Waigu beef tongue and cheek.
This video was kindly provided by StarChefs.

Find more recipes here.

 

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Chef Christoforos Peskias demonstrates the Sous Vide cooking

The well known Greek Chef Christoforos Peskias demonstrates the Sous Vide cooking with samples of salmon and pork belly.

 

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Chef Fabio Tacchella describes the technique of Sous Vide cooking

The famous Italian Chef Fabio Tacchella describes the technique of Sous Vide cooking at the Tuttofood in Milan. He demonstrates how meat, fish and vegetables are perfectly cooked with the circulators of fusionchef by Julabo.

 

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fusionchef by Julabo at the HCJ 2011 (HOTERES JAPAN / CATEREX JAPAN)

At the HCJ 2011 (HOTERES JAPAN / CATEREX JAPAN) the Japanese top chef Susumu Shimizu of the restaurant "l'art et la manière" explains Sous Vide cooking with the units from fusionchef by Julabo.

 

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Harvard University - Sous Vide Cooking

Sous Vide Cooking: a State of Matter | Lecture 2
Harvard University, School of Engineering and Applied Sciences, Cambridge
Speaker: Joan Roca (El Celler de Can Roca)

 

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fusionchef by Julabo - Vienna 2011 Oliver Scheiblauer describes "Goose cooked Sous Vide "

In the "i-forum" of the exhibition "Hotel & Guest Vienna" Viennese Oliver Scheiblauer (ADVENTURE Catering) a multi award-winning Chef and well known from TV describes the advantages and separate steps of cooking a goose sous vide.

 

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fusionchef by Julabo - Vienna 2011 Heiko Antoniewicz introduces his new book "Sous-vide"

The star-rated cook from Dortmund who won the "World Cookbook Award" twice introduces his new masterpiece "Sous-vide" in the "i-forum" of the exhibition "Hotel & Guest Vienna".

 

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fusionchef by Julabo - Vienna 2011 Sous Vide Seminar with Heiko Antoniewicz

Find here details of the Sous Vide seminar with Heiko Antoniewicz at Unilever on February 2nd, 2011. Heiko Antoniewicz demonstrated all aspects of Sous Vide cooking in this one day seminar.

 

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fusionchef by Julabo - Lyon

Bruno Goussault shows different applications about Sous Vide cooking at SIRHA 2011 in France. He demonstrates all advantages of Sous Vide cooking with fusionchef by Julabo.

 

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fusionchef by Julabo - Premium Sous Vide Collection

fusionchef by Julabo  - the new generation for Sous Vide cooking. Innovative equipment, practical accessories and unexpected advantages. Find out more about the new technology of low temperature cooking from fusionchef by Julabo.

   

fusionchef by Julabo - Hogatec 2010 with Heiko Antoniewicz

One of the best chefs in Germany and editor of several books Heiko Antoniewicz regales a visitor of the fusionchef by Julabo booth at hogatec 2010 with culinary fireworks made with fusionchef by Julabo. Live and up close at this international trade fair for hotels, gastronomy and catering at Düsseldorf.

 

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fusionchef by Julabo - Tecno FIDTA BuenosAires

At the Tecno FIDTA in Buenos Aires the Argentinean top chef Alejandro Digilio of the restaurant "La Vineria de Gualterio Bolivar" explains Sous Vide cooking with the units from fusionchef by Julabo.

 

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fusionchef by Julabo - Chef Ryan explains SousVide at FHA Singapore

The application of fusionchef by Julabo units at the FHA in Singapore. Chef Ryan from Australia explains the Sous Vide Technique with practical examples and its application.

 

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Sous Vide Exhibition 1

 

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Sous Vide Exhibition 2

 

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Sous Vide 1
   

Sous Vide 2

 

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Sous Vide 3
   

Sous Vide 4 Bruno Goussault DVD

 

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Sous Vide 5 Bruno Goussault DVD

 

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Sous Vide 6 Bruno Goussault DVD

 

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Oliver Scheiblauer

 "... I use the fusionchef for everything from hors d’ouerves to desserts."
Oliver Scheiblauer, Chef Adventure Catering (Austria)
Oliver Scheiblauer
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