fusionchef
by Julabo
- Premium Sous Vide Collection
Enter your keywords
Sous vide Cooker
Pearl
Diamond
Accessories
Refurbished Units
FAQs
Sous vide Recipes
All recipes
Basics
Meat
Fish & Seafood
Vegetables & Side dishes
Fruit
Soup
Dessert
Drinks
All About sous vide
The sous vide basics
Devices & equipment
Is sous vide cooking complicated?
Sous vide step by step
The benefits of sous vide
What is sous vide?
Sous vide expert knowledge
Do’s and dont’s
Physical basics
Preparation tips
Preserve, store and regenerate finished food
The right sous vide cooker
Vacuuming - but right
Why fusionchef?
Time & Temperature Guide
Books
Courses
References
Additional information
Videos
Links and additional information
About us
Service
Contact
Operating manuals request
Service form
Enter your keywords
Home
»
Sous Vide Recipes
» All recipes
All recipes
Sorted by:
Latest
Alphabetical
Cooking-time
Latest
Alphabetical
Cooking-time
Recipes per page:
18
27
36
All
18
27
36
All
Carrot / Cherry / Southernwood / Milk
Thomas Mader
September 2021
Rib Fingers / Peas / Eggplant / Amaranth
Thomas Mader
September 2021
Carrot, Chamomile, Salad Pea Shoot
Sandra Scheidl
August 2021
Rib Fingers, Caramelized Onion, Tarragon, Iceland Moss
Sandra Scheidl
August 2021
Fish & Ribs
August 2021
Rib Fingers / Carinthian Lardo / Wild Mustard
Florian Hipp
July 2021
Wagyu Rib Fingers / Jerusalem Artichoke / Vinegar / Passion Fruit
Andreas Kröckel
July 2021
Carrot with Brown Butter Parfait and Raspberries
Andreas Kröckel
June 2021
Purple Baby Carrots with Cheese Curds
Alexander Knelle
June 2021
Crunchy Rib Fingers BBQ Style
Alexander Knelle
May 2021
Notorious I.C.T.
Boris Gröner
May 2021
Mexican elbow
Boris Gröner
April 2021
Cherry stalk Negroni
Alex Kratena
April 2021
Golden Gin Supreme
Boris Gröner
March 2021
Douglas Fir and Olive Martini
Alex Kratena
March 2021
Falcon II
Boris Gröner
February 2021
Brook trout with pickles and purslane
Marius Tim Schlatter
February 2021
Nashi Pears Sour
Alex Kratena
January 2021
Code Red
Boris Gröner
January 2021
Carob Manhattan
Alex Kratena
December 2020
Blue cobia - royal barley – coral
Patrick Landerer
December 2020
Black Angus oyster blade | Celery beer mousse, hay ash, bulb vegetables
Nicolas Rathge
November 2020
„Waldviertler Surf & Turf“
Klaus Hölzl
November 2020
Cobia, dashi butter, beer straws and Andean potatoes
Florian Wörgötter
November 2020
Angus-Wagyu shoulder, licorice, garlic, Hirter Morchl beer
Dennis Bachus
October 2020
Roasted hazelnut martini
Alex Kratena
October 2020
Anugs-Wagyu Oyster Blade
Bernhard Zimmerl
September 2020
Old fashioned mit Kakao und Kokos
Alex Kratena
September 2020
Hanging steak from Swabian cattle with salad and onions
Benjamin Maerz
August 2020
Apricot Manhattan
Alex Kratena
August 2020
Kohlrabi | buckwheat | citrus fruits
Benjamin Maerz
July 2020
Apple Vodka Soda
Alex Kratena
July 2020
Salad with rabbit, quail eggs and yoghurt foam
Danilo Ange
July 2020
Pink roasted veal
Danilo Ange
June 2020
Cream of roasted cauliflower, shrimp tails and coral foam
Danilo Ange
June 2020
Pear caramelized with rosemary, coffee foam, and wafer puff pastry
Danilo Ange
June 2020
Lamb loin, celeriac puree, and coffee
Danilo Ange
May 2020
White Punch
Zachary Smith
July 2019
Tequila Beans
Zachary Smith
July 2019
Veal Shank with Red Wine an smashed Potatoes
Juan Freire
July 2019
Ikarimi Salmon
Tim Raue
June 2019
Dover Sole with Beetroots and Hollandaise
Juan Freire
June 2019
Braised veal neck
Tim Raue
May 2019
Salmon Mi-Cuit
Juan Freire
May 2019
Braised Pork Shoulder with roastet Sweet Potatoes
Juan Freire
April 2019
Roasted sturgeon
Alexander Herrmann
April 2019
Creme Posset with Toffe Caramel Sauce
Juan Freire
April 2019
Albers Flank Steak with Smoked trout foam
Stephan Haupt
January 2019
Lamb
Maroun Chedid
December 2018
Cobia Fillet with Jerusalem Artichoke
Roland Pieber
December 2018
Black Angus Bavette mit Pastinake
Christina Steindl
December 2018
Oxtail with Parsnip Puree and Ginger Pear
Diego Dato
November 2018
Egg with Iberian Pork Belly
Diego Dato
November 2018
Duck Liver
Maroun Chedid
November 2018
Flank Steak with Bull Testicles
Dominik Gaspar
November 2018
Cobia with cress
Christina Steindl
October 2018
Woodruff Wilson
Kinly Boys / The Kinly Bar
October 2018
Flank Steak with Jerusalem artichokes
Philipp Philipp
October 2018
Spareribs
Jens Glatz
October 2018
Floppy Poppy with poppy lemon infusion
Jan Jehli
October 2018
Pork Knuckle with Coleslaw
Diego Dato
September 2018
Flank Steak with Venere Rice
Marlene Berger
September 2018
Cobia with Red Beets
Kornél Szemerédi
September 2018
egg 62 °C with broccoli sauce
Danilo Ange
September 2018
US Beef Shoulder
Andi Schweiger
September 2018
Pineapple with mousse
Danilo Ange
August 2018
Savoy Cabbage Praline / Chestnut / Pumpernickel / Horseradish
Stefan Lemberger
May 2018
Duck Leg Sous Vide with Spelt-Sotto, Mustard Cream and Romanesco
Stefan Lemberger
March 2018
Catfish Fillet Sous Vide in Stock
Benedikt Faust
February 2018
Lamb with Hay Potatoes
Benedikt Faust
January 2018
Chaos Coco Club
Andreas Schoeler
November 2017
Beef sirloin with celery cream
Daniel Phillips
November 2017
Cocktail Naughty Girl
Alex Kratena
November 2017
Beef sirloin with blood pasta
Philip Kröll
November 2017
Octopus with stracciatella and beetroot
Danilo Ange
November 2017
Drink Beeman’s Hive
Jan Jehli
November 2017
Chocolate cocktail
Alex Kratena
October 2017
Texas Style Brisket
Dominik Rossbach
October 2017
Ignored Prayers with sous vide infusions
Alex Kratena
October 2017
Kharma's a B**ch
Alex Kratena
August 2017
Wagyu cheeks
Annette Sandner
July 2017
Filet Stroganoff
Annette Sandner
July 2017
Cedars of god
Alex Kratena
July 2017
Pulpo
Annette Sandner
July 2017
Coq au vin
Jens Glatz
June 2017
Redhead Punch
Kinly Boys / The Kinly Bar
June 2017
Beetroot with tofu and cranberry
René Frank
June 2017
Ossobuco
Jens Glatz
June 2017
Crème Brûlée
Annette Sandner
May 2017
Short Rib
Mattias Roock
April 2017
Beetroot
Mattias Roock
April 2017
Neck of lamb with sweetbreads and sweet potato
Thomas Bühner
January 2017
Madumakh
Kinly Boys / The Kinly Bar
December 2016
Lobster with beetroot
Thomas Bühner
December 2016
Kinly House Punch
Kinly Boys / The Kinly Bar
December 2016
Lemon mousse with candy pineapple and banana
Danilo Ange
December 2016
Iberico Pork with cauliflower risotto
Jens Glatz
December 2016
Spiced Apple - Infused Vodka Mule
Fabian Vandrey
December 2016
Mustard drink with Wild Berry Foam
Elaine Müller
November 2016
Grilled Bavette Steak with Jerusalem artichoke
Matthias Bernwieser
November 2016
Suckling pig with potato parmesan puree
Carmelo Greco
October 2016
Rack of lamb
Annette Sandner
October 2016
Zurich-style fish with sea bass
Jürgen Kettner
August 2016
Rose fish with fennel
Jan Philipp Berner
August 2016
Iberico Pork Pluma
Christina Steindl
July 2016
Variations on carrots, mandarins and parsley
Marius Tim Schlatter
July 2016
Trout and sea bass
Alex Vidal
July 2016
Sirloin with heirloom roots and champignon
Marius Tim Schlatter
July 2016
Radishes with fresh cheese
Jan Philipp Berner
July 2016
Beetroot gimlet – Red beet vodka sous vide infusion
Andreas Till
July 2016
Cod with leeks, sweet potatoes and wild greens
George Stylianoudakis
June 2016
Perfect sous vide egg
Danilo Ange
June 2016
Sous vide octopus with cauliflower mixture
Danilo Ange
June 2016
Egg yellow from a Farmer´s egg
Erlantz Gorostiza
June 2016
Hay roast beef
Danilo Ange
May 2016
Grilled sea bass
Erlantz Gorostiza
May 2016
Pasture-fed ox from Arensch
Marc Rennhack
May 2016
Poached salmon with avocado
Sarah Henke
May 2016
Iberica pork pluma
Alex Vidal
May 2016
Warm oyster with marinade
Erlantz Gorostiza
May 2016
Crunchy veal tongue sous vide
Danilo Ange
April 2016
Oxtail à la Royale
Erlantz Gorostiza
April 2016
Sea bass and arctic char
Christina Steindl
April 2016
Jellied egg with forest mushrooms
Erlantz Gorostiza
April 2016
Lamb with pineapple chutney and eggplant cream
Sarah Henke
April 2016
Pan Seared foie gras
Chris Salans
April 2016
Tiger prawns with gazpacho from red beet
Heiko Antoniewicz
April 2016
Tender, crispy suckling lamb with lentil stew
Erlantz Gorostiza
March 2016
White asparagus on a St. George´s mushroom mayonnaise foam
Erlantz Gorostiza
March 2016
Cocktail with Bee Pollen Armagnac infusion
Alex Kratena
March 2016
Olive & Fennel Liqueur
Alex Kratena
March 2016
Cocktail with Dill Pollen grapefruit liqueur
Alex Kratena
March 2016
Saddle of lamb with ratatouille
Heiko Antoniewicz
February 2016
T-bone steak
Heiko Antoniewicz
February 2016
Duck breast with oranges
Heiko Antoniewicz
December 2015
Farmer Boy’s Copper Haeven - Elyx asparagus sous vide infusion
Max Bergfried
December 2015
Fassone beef strips
Danilo Ange
December 2015
Beef Bavette Steak with potatoes
Frederik Jud
November 2015
Georgia Mint Julep - Mint Bourbon sous vide infusion
Andreas Till
November 2015
Gammon steak with sauerkraut
Heiko Antoniewicz
November 2015
Red cabbage with black salsify and romanesco
Christoph Brandstätter
November 2015
Coffee Crusta - Infusion Coffee Rum sous vide
Andreas Till
November 2015
Saddle of pork with kohlrabi
Heiko Antoniewicz
November 2015
Saddle of venison with pears and lentils
Heiko Antoniewicz
November 2015
Artichoke medley
Danilo Ange
November 2015
Minestrone with squash and Mermaid King Prawns
Frederik Jud
October 2015
Boneless chicken
Danilo Ange
October 2015
Albers Bavette Steak with braised onions
Stefan Kohl
September 2015
Parson’s Nose of chicken
Tim Mälzer
September 2015
Venison heart
Stefan Glantschnig
August 2015
Apple millefeuille
Danilo Ange
August 2015
Fish and seafood stew
Danilo Ange
August 2015
Wagyu
Alvin Leung
July 2015
Steak
Effilee
July 2015
Pole beans with rosemary
Andreas Miessmer
July 2015
Saffron fennel slices
Andreas Miessmer
July 2015
Beans, pears and pork belly
Effilee
July 2015
Swordfish involtini
Danilo Ange
July 2015
Pork fillet with chicory
Heiko Antoniewicz
May 2015
Salmon with cauliflower puree
Mario Gamba
May 2015
Turbot with oysters
Marc Rennhack
May 2015
Cassia confied veal
Chris Salans
May 2015
Lebanese Fizz - Melon Gin sous vide infusion
Andreas Till
May 2015
Lemon Grass- Kaffir Lime Gin sous vide infusion
Andreas Till
May 2015
Chocolate Negroni
Andreas Till
May 2015
Pikeperch with cauliflower
Heiko Antoniewicz
May 2015
Vitello Tonnato
Carmelo Greco
May 2015
Suckling pig
Alvin Leung
May 2015
Simmental Beef
Heiko Antoniewicz
May 2015
Monkfish savory roulade with Red beet couscous
Andreas Miessmer
May 2015
Marinated beef “Sauerbraten“ with mashed potatoes
Heiko Antoniewicz
May 2015
Roulade with onion sauce
Heiko Antoniewicz
May 2015
Smoked foie gras torchon
Benjamin Cross
May 2015
Miral duck breast
Heiko Antoniewicz
May 2015
Beef Roulades
Andreas Miessmer
May 2015
Red snapper filet
Andreas Miessmer
May 2015
Parsley Tagliatelle with Simmered Ragout
Danilo Ange
May 2015
Tenderloin of New Zealand Venison “Rossini”
Carmelo Greco
May 2015
Crisp turbot
Anne-Sophie Pic
May 2015
Veal Shank with Potatoes
Danilo Ange
May 2015
Veal tenderloin with mango relish
Andreas Miessmer
May 2015
Roast Saddle of Venison
Heiko Antoniewicz
May 2015
Foie gras
Alvin Leung
May 2015
Cod
Alvin Leung
May 2015
Apple millefeuille and cinnamon mousse
Danilo Ange
April 2015
Pork belly of landrace pork
Nils Henkel
April 2015
Apricots in Monbazillac
Andreas Miessmer
April 2015
Rosemary Royal - Rosemary raspberry sous vide infusion
Stephan Hinz
April 2015
La Reine De Noisette - Berry shrub sous vide infusion
Stephan Hinz
April 2015
Fruit compote with vanilla ice-cream
Danilo Ange
April 2015
Paccheri with clams
Danilo Ange
April 2015
Beef tenderloin, carrots and potatoes
Heiko Antoniewicz
April 2015
Salmon with dill
Heiko Antoniewicz
April 2015
Curry chicken breast with pumpkin
Heiko Antoniewicz
April 2015
Chicken legs
Heiko Antoniewicz
April 2015
Goulash with lemon potatoes
Heiko Antoniewicz
April 2015
King prawns with lime
Heiko Antoniewicz
April 2015
Steamed trout
Heiko Antoniewicz
April 2015
Egg and potatoes sauce
Danilo Ange
April 2015
Egg with asparagus tips
Danilo Ange
April 2015
Spicy short ribs
Cindy Kowalyk
April 2015
Cape Grim beef tenderloin
Peter John Rollinson
April 2015
New Zealand Venison
Walter Triebl
April 2015
Albers Wagyu flank steak
Dennis Joza
April 2015
Topside of New Zealand venison
Matthias Bernwieser
April 2015
Duck prepared two ways
Darren Teoh Min Guo
April 2015
Pike-perch with lemon butter
Frank Buchholz
April 2015
Watermelon balls in sherry
Andreas Miessmer
April 2015
Fillet of Scottish „Loch Duart“ salmon
Andreas Krolik
April 2015
Pole beans with lardo
Andreas Miessmer
April 2015
Asparagus with Hollandaise sauce
Heiko Antoniewicz
April 2015
Spaghetti with chicken
Jason Logsdon
April 2015
Skirt steak
Heiko Antoniewicz
April 2015
Hake with smoked eel
Marc Rennhack
April 2015
Roast pork
Heiko Antoniewicz
April 2015
Pork belly and apple salad
Ken Harvey
April 2015
Marinated beef with raisins
Heiko Antoniewicz
April 2015
Roulade of quail
Detlev Ueter
April 2015
Red Beet Soup
Heiko Antoniewicz
April 2015
Romanesco broccoli
Andreas Miessmer
April 2015
Beef cheek
Ryan clift
April 2015
Saddle of venison coated with herbs
Karlheinz Hauser
April 2015
Venison with pumpkin
Christian Singer
April 2015
Saddle of Venison with Hokkaido Pumpkin
Michael Kempf
April 2015
Scallop with pork belly
Christoph Schmah
April 2015
Kingfish
Ryan clift
April 2015
Veal medallionwith
Matthias Krause
April 2015
Glazed Pork Tenderloin
Jason Logsdon
April 2015
Saddle of lamb Limousin
Marc Rennhack
April 2015
Slow cooked chicken
Richard Rosendale
April 2015
King crab with peas
Jonas Mikkelsen
April 2015
Duck breast "Cardonnade"
Chris Salans
April 2015
Veal cheek with celery
Christian Jürgens
April 2015
Wild sea bass
Steffen Mezger
April 2015
Parmesan consommé
Richard Rosendale
April 2015
Melon balls with Aperol
Andreas Miessmer
April 2015
Marinated melon slices
Andreas Miessmer
April 2015
Salmon confit
Emmanuel Stroobant
April 2015
Pickled chicken
Detlev Ueter
April 2015
Mashed potatoes
Effilee
April 2015
Carrot spears
Andreas Miessmer
April 2015
Veal kidney with chips from Jerusalem artichoke
Andreas Tuffentsammer
April 2015
Saffron fennel
Andreas Miessmer
April 2015
Carrots with lemon grass
Andreas Miessmer
April 2015
Scallops
Jose Sanchez
April 2015
Chicken breast with goat cheese
Danilo Ange
April 2015
Venison with blood sausage
Andreas Tuffentsammer
April 2015
Cooked Chicory
Detlev Ueter
April 2015
Traditional Goose
Oliver Scheiblauer
April 2015
Strawberry Ice Cream
Elizabeth Kearney
April 2015
Ice cream
Effilee
April 2015
Cocktail tomato confit
Andreas Miessmer
April 2015
Cocktail tomatoes
Andreas Miessmer
April 2015
Butternut squash soup
Elizabeth Kearney
April 2015
Bush beans
Andreas Miessmer
April 2015
Cured belly bacon with smoked eel
Edwin Soumang
April 2015
Sous Vide Infused Mojito
Elizabeth Kearney
April 2015
Schwäbisch Hällisch` Pork belly
Frank Buchholz
April 2015
Cocktail R`n`B - ABSOLUT Munich sous vide infusion
Bill Fehn / Richi Link
March 2015
Peach with corn and nougat
Heiko Antoniewicz
March 2015
Parsley Root
Heiko Antoniewicz
March 2015
Filet of salmon with Pepquinos
Heiko Antoniewicz
March 2015
garlic goose liver
Heiko Antoniewicz
March 2015
Codfish with red beet
Heiko Antoniewicz
March 2015
Spring vegetables
Andreas Tuffentsammer
March 2015
Strawberries with sweet woodruff meringue
Heiko Antoniewicz
March 2015
Chicory with Salmon
Heiko Antoniewicz
March 2015
Carabinero with almond milk and honey vinegar
Heiko Antoniewicz
March 2015
Cauliflower soup with Ras el-Hanout
Heiko Antoniewicz
March 2015
Apples with custard
Heiko Antoniewicz
March 2015
Onion soup parmesan
Heiko Antoniewicz
March 2015
Prime boiled veal with pointed cabbage
Heiko Antoniewicz
March 2015
Salmon Fillet with Ricotta Cannoli
Danilo Ange
March 2015
×
Global
International English
Europe
Deutschland
Österreich
Schweiz
France
Spain
America
North America
Latin America
Asia / Pacific
Japan
Korea