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

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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).
Harvard University, School of Engineering and Applied Sciences, Cambridge
Speaker: Joan Roca (El Celler de Can Roca).

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

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

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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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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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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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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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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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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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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  - 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.

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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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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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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