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WS Masterpieces

Masterpieces - The advanced cooking course for perfectionists with Heiko Antoniewicz

The exclusive "Masterpieces" workshop with Heiko Antoniewicz will take place on 29.07.2024. This cooking course is aimed at professionals and advanced cooks who want to perfect their sous vide technique. The focus will include the five relevant temperatures and the most important cooking methods, including the Delta T procedure and Equilibrium method.

Participants will learn how to achieve successful preparation, full flavor and differentiated textures. Sustainable and plastic-free, this course offers relaxed preparation and optimized storage.

I love sous videLogosv

7th Annual International Sous Vide Day in Paris

On January 26, 2024, as always on the occasion of Dr. Bruno Goussault's birthday, the 7th International Sous Vide Day will take place in Paris. We are honored that fusionchef by Julabo, as a long-standing partner of the organizer >Cuisine Solutions<, can be part of this very special event. Above all, the expert round table with great chefs such as Ghislaine Arabian, Christian Tetedoie and Frederic Simonin promises a lot of innovative discussions on our favorite topic of sous vide.

International Sous Vide DaySous Vide Day

International Sous Vide Day

On January 26th, 2021 the birthday of the inventor of Sous Vide, Dr. Bruno Goussault, was celebrated worldwide as "INTERNATIONAL SOUS VIDE DAY". fusionchef by Julabo also congratulates Bruno on his 79th birthday. Experts from all over the world have come together virtually to talk about Sous Vide.
 
Here you can watch the video recording for the next 60 days for free:
https://isvd.convene.com/main-stage
 
Best regards from Seelbach
Your fusionchef by JULABO team

New sous vide cooking chart is online!

No more missing of sous vide cooking times: with the new sous vide cooking chart from fusionchef, we are providing an overview of the different cooking times for foods products from meat, fish, seafood, fruit, vegetables and eggs. The lucid table provides information on the water bath temperature, cooking time and core temperature as well as valuable serving suggestions. All this enables sous vide beginners as well as professionals to achieve the perfect cooking result.

Nierenzapfen Sous VideNews Nierenzapfen Benjamin Maerz

Hanging tender - there’s more to a cow than just its fillet

There’s more to a cow than just its fillet. No cut of meat illustrates this better than the hanging tender. The cut is also known as a hanger steak, butcher’s steak or skirt steak, or in Austria as hanging tender and France as “onglet.” The hanging tender is a prime example that a cow can offer many more delicacies than just fillet or roast beef. It is our responsibility as culinary professionals to be a good example of sustainable treatment of animals.

Sous vide as a perspective in the corona crisis

The Corona crisis brings new challenges, which the gastronomy has to face.

The magic word in this situation is "take-away". Offering or delivering take-away food is especially easy with sous vide cooked dishes. Vacuumed and ready-cooked, entire sous vide dishes can be offered as "convenience food", stored by customers at home for a short time in the refrigerator and regenerated as desired without loss of taste.