#449 Sous Vide Garen - eine neue Kochroutine für Deinen Alltag?
Sous Vide Garen ist nicht nur für die Profiküche geeignet, sondern kann auch Deinen Küchenalltag bereichern. Erfahre von Küchenmeister Felix im Gespräch mti Maxi alles Wissenswerte.
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sous vide
Explore "sous vide" with insightful episodes like "#449 Sous Vide Garen - eine neue Kochroutine für Deinen Alltag?", "The History of 2 Great Food Inventions: Sous Vide & Cast Iron", "Sous Vide & Burger mit Hubertus Tzschirner - TWUP #123", "052: KITCHEN TOOLS - Sous Vide" and "Sous Vide garen - Der Tipp für den Herbst?" from podcasts like ""SchnellEinfachGesund - Dein Gesundheitskompass", "Eat My Globe", "Therapie & Training Talk", "Dad's Kitchen" and "NICE.TO.MEAT.YOU - Der Food & Lifestyle Podcast"" and more!
Episodes (36)
The History of 2 Great Food Inventions: Sous Vide & Cast Iron
In this episode of Eat My Globe, our host, Simon Majumdar, shares the history of two of his favorite kitchen tools, the Sous Vide and Cast Iron. The former is a more recent invention, while the latter has been around for thousands of years, but his kitchen could not exist without both of them. Tune in to learn about their fascinating origins.
Make sure to follow along every week and follow us on:
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Twitter: @SimonMajumdar
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LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156
Sous Vide & Burger mit Hubertus Tzschirner - TWUP #123
Hubertus Tzschirner ist Koch, der führende Experte zum Thema Sous Vide Garen in Europa und ein großartiges Buch „Burger unser“ wurde in 5 Sprachen veröffentlicht. Hubertus präsentiert mit seiner Firma „esskunst“ innovative Küche weltweit auf Messen, in Workshops, Kochkursen und bei Caterings.
052: KITCHEN TOOLS - Sous Vide
What is a Sous Vide and how is it used? Chris and Phil explore this and other forms of science fiction on the latest episode of Dad's Kitchen. And if you've been paying attention, you'd know that all science fiction is real, including the Sous Vide. Enjoy.
Sous Vide garen - Der Tipp für den Herbst?
Der Trend vom Sous Vide garen setzt sich in den letzten Jahren immer mehr durch. Doch was sind die Vorteile oder auch Nachteile an dieser Methode? Wir erzählen euch unsere Gedanken und wie immer vieles mehr, was uns in dieser Woche beschäftigt hat.
Viel Spaß und gute Unterhaltung mit dieser Folge,
die SizzleBrothers
Quelle conservation pour les aliments cuits à basse température sous-vide
Dès que les protocoles et que les règles d'hygiène sont respectés, la cuisine sous vide permet de diminuer les risques sanitaires et d'augmenter les temps de conservation.
Une qualité constante
La cuisine basse température sous vide permet de maitriser les températures et les protocoles de production. Les cuissons sont reproductibles par tous.
Comment appréhender la cuisine basse température sous vide
Lors de notre travail de formation et de conseil auprès des professionnels, nous avons vu des réactions parfois irrationnelles face à cette technique pourtant utilisée au plus haut niveau de la gastronomie. Entre méfiance, méconnaissance d'une technique mise au point en France dès les années 1974, croyances et certitudes basées sur des spéculations, l'aspect psychologique est un critère qui mérite qu'on s'y attarde un instant.
Introduction
Une rapide présentation du podcast sur la cuisine basse température sous vide par Xavier Julien et Christophe Yann les co fondateurs de Action Conseil Formation.
Episode #48 - Sous Vide Que With Meathead Goldwyn from AmazingRibs.com
We welcome back Meathead Goldwyn from AmazingRibs.com to discuss the largest BBQ website on the internet, and we focus in on Sous Vide Que and his new "Deep Dive" E-book he just released on Amazon called "Sous Vide Que Made Easy". We discuss The AmazingRibs.com "Meat Up in Memphis" through July 31st through August 2nd and the 2020 Sous Vide Summit coming up in August.
If you have not checked out the amazing courses offered by "Masterclass" yet, you really need to! Learn to cook sous vide from Thomas Keller who's book "Under Pressure" is one of the best sous vide books out there! Learn how to cook the perfect Texas Style Brisket from world famous pitmaster Aaron Franklin! There are currently 12 Culinary courses alone and many other categories! You can purchase individual classes, but the BEST deal is to get the "All Access Annual Pass" for just $180!!! Check it out HERE!
If you love Fresh Organic spices, you MUST try FreshJax Organic Seasonings and spices! All of their products are superior quality, organic, non-gmo, no added colors, anti caking, or other additives! They have the BEST blends and individual spices I have ever tried! They have many different packages for you to try and you can Find them on Amazon HERE!
Episode #45 - Introducing Dorian Wilson from Nise Tech and the Nise Wave Sous Vide Circulator
We discuss the Retail Launch of the brand new Nise Wave sous vide circulator! Nise Tech started their Kickstarter Program for their innovative new sous vide circulator two and a half years ago to create a customer designed circulator to give end users what they want in a device! Compact, Powerful, Adaptive, and wifi and manual controls. We talk about how the started, the ups and downs, and where they are planning on going with the company! Check out the Nise Wave HERE on Amazon or check out the website HERE!
If you love Fresh Organic spices, you MUST try FreshJax Organic Seasonings and spices! All of their products are superior quality, organic, non-gmo, no added colors, anti caking, or other additives! They have the BEST blends and individual spices I have ever tried! They hav many different packages for you to try and you can Find them on Amazon HERE!
If you have not checked out the amazing courses offered by "Masterclass" yet, you really need to! Learn to cook sous vide from Thomas Keller who's book "Under Pressure" is one of the best sous vide books out there! Learn how to cook the perfect Texas Style Brisket from world famous pitmaster Aaron Franklin! There are currently 12 Culinary courses alone and many other categories! You can purchase individual classes, but the BEST deal is to get the "All Access Annual Pass" for just $180!!! Check it out HERE!
Episode #43- A Discussion of Advanced Sous Vide Concepts with Lloyd Cuppicia and Kevin Liddell
Check out this discussion with Lloyd Cuppicia and Kevin Liddell about some of the more advanced concepts of the sous vide cooking method that confuse most people or that they may not even know about! We discuss the why's and why not's of things like "Pre-season vs. Post season, Using dry herbs vs fresh herbs, butter or other fat in the bag, thickness vs. weight" and many other more technical variables of sous vide cooking like "Warm Aging"! You can check out Lloyd's blog "The Kosher Dosher" and Kevin's Facebook Group "Sous Vide, Food, and Fun" for more information!
If you have not checked out the amazing courses offered by "Masterclass" yet, you really need to! Learn to cook sous vide from Thomas Keller who's book "Under Pressure" is one of the best sous vide books out there! Learn how to cook the perfect Texas Style Brisket from world famous pitmaster Aaron Franklin! There are currently 12 Culinary courses alone and many other categories! You can purchase individual classes, but the BEST deal is to get the "All Access Annual Pass" for just $180!!! Check it out HERE!
Check out the Inkbird 1000 Watt WIFI enabled sous vide circulator! I have been using one for over 3 months and they work great! Right now you can get 20% off for a cost of only $63 by using the Discount Code X5T542GD at checkout!
Episode #42 - We Discuss Sous Vide Basics with Jason Logsdon from Amazing Food Made Easy
Did you just get a sous vide circulator for the holidays? Do you have some questions on what the sous vide basics are? Where do the times and temps come from? Should you season before or after sous vide? Get some great answers in this episode with Jason Logsdon, author of many sous vide cook books, website, and he runs the largest sous vide group about sous vide on Facebook! Check out his website HERE. Also, check out Jason's complete "Sous Vide Made Easy" online video course HERE ! Check out the information about the 2020 "Sous Vide Summit" to be held in San Francisco in August HERE.
Get all your favorite groceries delivered to your home in around an hour! Save money and time! Check out InstaCart HERE and get FREE deliver on your 1st order of $35 or more!
Check out the Inkbird 1000 Watt WIFI enabled sous vide circulator! I have been using one for over 3 months and they work great! Right now you can get 20% off for a cost of only $63 by using the Discount Code X5T542GD at checkout!
Episode #38 - A Discussion with Chef David Pietranczyk from Breville/Polyscience, the makers of the 1st Sous Vide Circulators
Check out this conversation with Chef David Pietranczyk of Breville/Polyscience, one of the 1st companies to use their laboratory equipment to help in the development of the modern Sous Vide cooking method! David takes us on a journey of his career and the role Polyscience has had in the development of sous vide and other cooking methods. Check out Polyscience on their website HERE, and also check out the video "The Sous Vide Revolution"
Get all your favorite groceries delivered to your home in around an hour! Save money and time! Check out InstaCart HERE and get FREE deliver on your 1st order of $35 or more!
InkBird just released their new WIFI Based, 4 probe, rainproof, BBQ thermometer! Has pretty much an unlimited rage as it uses 2.4ghz wifi to connect to your mobile device where ever you are! It also uses a brand new InkBird Pro app to help you monitor your cook! Use the code 4BD57AS6 to save $30 at check out! Find it on Amazon HERE!
Episode #37 - End of 2019 Wrap up and Thank You to all of you who have made the 1st Season Special!
The final episode for the 1st season in 2019! I want to thank all of you who have listened and all of those who have been my guests in 2019! This podcast has grown more than I expected and it is really fun to do. I really appreciate all of those who have made it possible including my sponsors like Ink Bird products, Camp Chef, InstaCart, Anova, Crowd Cow, and many others! I hope you have got some great information and tips from listening and I hope to continue and grow in 2020!
Happy Holidays and Happy New Year to all!
Episode #35 - Sous Vide Method Explained and Q&A with The Kosher Dosher, Lloyd Cupiccia
Join Lloyd Cupiccia and I for a semi "deep dive" into what Sous Vide cooking is and what it can do, and then we answer some of the most commonly asked sous vide questions we see in the Facebook groups. Make sure you check out Lloyds Food Blog HERE!
Get all your favorite groceries delivered to your home in around an hour! Save money and time! Check out InstaCart HERE and get FREE deliver on your 1st order of $35 or more!
InkBird just released their new WIFI Based, 4 probe, rainproof, BBQ thermometer! Has pretty much an unlimited rage as it uses 2.4ghz wifi to connect to your mobile device where ever you are! It also uses a brand new InkBird Pro app to help you monitor your cook! Use the code 4BD57AS6 to save $30 at check out! Find it on Amazon HERE!
Episode #33 - A Discussion with Chef Kevin Holmes Liddell from Sous Vide, Food, and Fun!
Join me for a conversation with fellow International Sous Vide Association Member and sous vide expert Chef Kevin Holmes Liddell! We discuss his earlier training at the coveted "Culinary Institute of America, and his more recent training in Sous Vide at CREA! Kevin also has a couple recipes in the new book "Champions of Sous Vide" with many other members of the ISVA including me! Check out Kevin's FaceBook group HERE, and also check out the book on Amazon HERE!
Get all your favorite groceries delivered to your home in around an hour! Save money and time! Check out InstaCart HERE and get FREE deliver on your 1st order of $35 or more!
Check out the Inkbird 1000 Watt WIFI enabled sous vide circulator! I have been using one for over 3 months and they work great! Right now you can get 30% off for a cost of only $63 by using the Discount Code X5T542GD checkout!
Episode #29 - We Talk with Kevin and Carmen Koo of the "Kind of Cooking" YouTube Channel!
Hear how Kevin and his wife Carmen use the cooking method of Sous Vide to put a twist on some traditional Asian and other dishes with their new YouTube channel! We discuss their backgrounds, how they met, their love of food and cooking, and what led them to start their channel using the sous vide cooking method. Check out their YouTube channel HERE! and also their Facebook Page HERE
Get all your favorite groceries delivered to your home in around an hour! Save money and time! Check out InstaCart HERE and get FREE deliver on your 1st order of $35 or more!
Check out the Inkbird 1000 Watt WIFI enabled sous vide circulator! I have been using one for over 3 months and they work great! Right now you can get 20% off for a cost of only $63 by using the Discount Code X5T542GD at checkout!
Episode #27 - Paul Arguin & Christopher Taylor Authors of the book, The New Pie!
Get ready for the holidays by checking out our conversation with the authors of the book "The New Pie"! Paul and Chris discuss how they got into competitive baking and how that led them to their book. They also discuss how they have incorporated the sous vide cooking method into their award winning pie recipes! You can find their book on Amazon HERE! Also check out their website for more information HERE!
Get all your favorite groceries delivered to your home in around an hour! Save money and time! Check out InstaCart HERE and get FREE deliver on your 1st order of $35 or more!
Check out the Inkbird 1000 Watt WIFI enabled sous vide circulator! I have been using one for over 3 months and they work great! Right now you can get 30% off for a cost of only $59.50 by using the Discount Code VHGYPPGJ at checkout!
Über Livestreams, grüne Steaks und technische Updates!
Da ist die Woche aber schon wieder eine ganze Menge passiert! Wir waren auf der INFA in Hannover, haben einen Steaktest verfilmt und dabei technisch bereits einiges verändert.. Freut euch auf eine unterhaltsame Folge mit Hannes & Julian :-)
Viel Spaß wünschen euch,
die SizzleBrothers