There’s more to a cow than just its fillet. No cut of meat illustrates this better than the hanging tender.
The Corona crisis brings new challenges, which the gastronomy has to face.
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Are you interested in learning Sous Vide cooking from scratch or in refining your Sous Vide techniques? We offer a selection of courses by renowned chef Dr. Bruno Goussault.
Would you like to visit us at the fusionchef stand at the HostMilano? send us an e-mail and you will receive a free ticket
fusionchef USA will be represented at "The NAFEM Show" in Orlando from 7-9 February 2019. This is a great opportunity to talk to our sous vide specialists. USA fusionchef Chef Ambassador Peter Barlow of Niteshade Chef Collaborative will be doing a sous vide steak with a winter roots foam, toasted yeast, and shiro-dashi.
Are you interested in learning Sous Vide cooking from scratch or in refining your Sous Vide techniques? We offer a selection of courses by renowned chefs like Heiko Antoniewicz and Dr. Bruno Goussault. Register for a one-, three-, or five-day course and discover the tricks of Sous Vide professionals within an intensive training course.
For me, this device is so absolutely useful, because I can always have it with me when I cater. It is super small and easy to transport.
Sous vide cooking at a low temperature with high precision and the right accuracy was made possible in my kitchens thanks to Julabo.