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Concepts:
Chocolate, Dessert, ISVA Sous Vide Recipe Collection, Sous Vide Chocolate, Sous Vide Dessert , Sous Vide Recipes
Info: This impressive and creative dish utilizes sous vide in several components, yielding an outstanding dessert fit for a King or Queen.
Sous Vide Chocolate Canelé - PB&J Style Recipe
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Info: This tempered chocolate can be used for a host of different dessert applications, including our Sous Vide Chocolate Canelés.
Sous Vide Tempered Chocolate Recipe
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Concepts:
Dessert, ISVA Sous Vide Recipe Collection, Sous Vide Dessert , Sous Vide Fruit , Sous Vide Recipes
Info: Blueberry and lavender are a classic combination and this dish uses them in a sous vide infused cream, and a sous vide panna cotta. It's complex and delicious!
Sous Vide Blueberry Lavender Panna Cotta Recipe
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Concepts:
Cocktails, Drink, ISVA Sous Vide Recipe Collection, Sous Vide Drink , Sous Vide Infused Vodka, Sous Vide Recipes, Vodka
Info: The gently heated sous vide cream infusion brings out the flavors of lavendar and blueberry while still staying silky smooth, it's great for drinks or desserts!
Sous Vide Blueberry Lavender Cream and Blueberry Lavender Cobbler Martini Recipe
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Concepts:
Alcohol, Alcohol Infusions, Cocktails, ISVA Sous Vide Recipe Collection, Sous Vide Drink , Sous Vide Infused Alcohol, Sous Vide Infused Bourbon, Sous Vide Infusions, Sous Vide Recipes
Info: This is one of my favorite sous vide infusions. It takes an American classic dessert and shifts it into your cocktail glass!
Apple Pie Infused Sous Vide Bourbon Old Fashioned Recipe
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Concepts:
Dessert, ISVA Sous Vide Recipe Collection, Sous Vide Dessert , Sous Vide Pear , Sous Vide Pie, Sous Vide Recipes
Info: A Pear Frangipane Tart is a classic dessert and using sous vide to infuse even more flavor into it is hard to beat.
Sous Vide Pear Frangipane Tart Recipe
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Concepts:
Dessert, ISVA Sous Vide Recipe Collection, Sous Vide Creme Brulee , Sous Vide Dessert , Sous Vide Milk, Sous Vide Recipes
Info: My version of sous vide creme brulee produces an unbelievably smooth and creamy textured brûlée with the perfect balance of sweetness and vanilla flavor.
Sous Vide Creme Brûlée Recipe
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Concepts:
Dessert, ISVA Sous Vide Recipe Collection, Sous Vide Dessert , Sous Vide Pumpkin, Sous Vide Recipes
Info: The perfect holiday dessert, this sous vide eggnog cheesecake combines everyone's favorite holiday beverage with a rich and decadent cheesecake.
Sous Vide Pumpkin Eggnog Cheesecake with Graham Cracker Streusel Recipe
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Concepts:
Agar Agar, Dessert, ISVA Sous Vide Recipe Collection, Sous Vide Dessert , Sous Vide Recipes
Info: Combined with some toasted pine nuts and baby shisho, this dish elevates the simple sous vide creme caramel into something decadent and amazing.
Sous Vide Crème Caramel, Satsuma Plum Gel, Toasted Pinenuts and Baby Shiso Recipe
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Concepts:
Chocolate, Dessert, ISVA Sous Vide Recipe Collection, Sous Vide Chocolate, Sous Vide Dessert , Sous Vide Recipes
Info: Lisa uses the sous vide to perfectly cook this rich and decadant chocolate cake that is topped with nutella mascarpone and raspberries for the perfect dessert.
Sous Vide Chocolate Layer Cake with Nutella Mascarpone Frosting Recipe
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Concepts:
Chocolate, Custard, Dessert, Dessert Books, ISVA Sous Vide Recipe Collection, Sous Vide Chocolate, Sous Vide Dessert , Sous Vide Pie, Sous Vide Recipes
Info: This delicious sous vide chocolate custard filling is added to a pre-baked pie crust and finished in the oven for a rich pie slice that is silky smooth.
Sous Vide Chocolate Custard Pie Recipe Recipe
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Concepts:
Dessert, Gelatin Gel Recipes, Gelatin Gel Sheet Recipes, ISVA Sous Vide Recipe Collection, Party Foods, Sous Vide Dessert , Sous Vide Recipes
Info: I was first inspired for these sous vide adult gummies recipe from ChefSteps and I took it and applied it to making fun snacks for parties.
Sous Vide Adult Gummies Recipe
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Concepts:
Dessert, ISVA Sous Vide Recipe Collection, Milk, Sous Vide Dessert , Sous Vide Milk, Sous Vide Recipes
Info: I have made it many times, as it's a crowd-pleaser! Rich, creamy and 'just enough', these little sous vide pot de creme desserts don't last long in our house
Sous Vide Salted Chocolate Pot De Creme With Espresso And Bourbon Recipe
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Concepts:
Dessert, Fruit, ISVA Sous Vide Recipe Collection, Sous Vide, Sous Vide Dessert , Sous Vide Fruit , Sous Vide Fruit and Vegetables, Sous Vide Pie
Info: This award winning recipe will show you how to make amazing sous vide pie at home...pies that have won national blue ribbon awards!
Sous Vide Blue Ribbon Cherry Pie Recipe
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Concepts:
Dessert, Sous Vide, Sous Vide Dessert , Sous Vide Pie, Sous Vide Sweet Potato , Sous Vide Thanksgiving
Info: If you want to get into the spirit of Thanksgiving and have pie, but don't want to make a traditional one, these little babies are for you! Single serving sous vide sweet potato pie is a great finish to your Thanksgiving dinner and will leave everyone happy.
Sous Vide Sweet Potato Pie Jar Recipe
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Concepts:
Dessert, Sous Vide, Sous Vide Dessert , Whipping Siphon, Whipping Siphon Cream Foams
Info: Sous Vide Chocolate Pot de Crème is a rich, decadent dessert which might be best served a few hours after dinner! Even though they appear to be small packages, they are full of flavor. It's a great way to cap off the end of your get together.
Sous Vide Chocolate Pot de Crème Recipe
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Concepts:
Dessert, Recipe, Sous Vide, Sous Vide Apple , Sous Vide Apples, Sous Vide Dessert , Sous Vide Recipes
Info: Using the sous vide method to cook this apple cranberry filling keeps the apples nice and tender without the risk of them turning into apple sauce.
Sous Vide Apple Cranberry Slab Pie
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Concepts:
Sous Vide Chocolate, Sous Vide Infused Cream
Info:
Sous Vide White Chocolate Cream Recipe
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Concepts:
Infusions, Pressure Cooker, Turkey, Water Infusions
Info: Homemade pressure cooked turkey stock is a great way to add flavor and body to many different dishes. Now that I almost always sous vide my turkey instead of roasting it, making a turkey stock ahead of time and using it for gravy is really important.
Pressure Cooked Turkey Stock Recipe
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Concepts:
BBQ, Beef, Brisket, Roast, Smoking, Sous Vide, Sous Vide BBQ , Sous Vide Beef , Sous Vide Brisket , Sous Vide Roast , Sous Vide Smoking, Sous Vide Steak , Steak, Xanthan Gum, Xanthan Gum Thickening
Info: Even though cranberries are a staple for Thanksgiving sauces they are often overlooked for more traditional sauces. Their combination of tartness and mild fruitiness is a great complement to many BBQ sauces. I like to serve this BBQ on a smoked and sous vided brisket.
Sous Vide Brisket Recipe with Cranberry BBQ Sauce
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Concepts:
Cream Infusions, Infusions, Rum, Sauce
Info: The spiced rum-infused raisins add great flavor to this caramel sauce and more depth to savory dishes such as pork and lamb. The sauce itself is ideal on desserts or even served plain on vanilla ice cream.
Rum Raisin Caramel Sauce Recipe
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Concepts:
Alcohol, Bourbon, Cocktails, Drink, Sous Vide, Sous Vide Infused Alcohol, Sous Vide Infused Bourbon, Sous Vide Infused Liqueur, Sous Vide Infusions
Info: This liqueur is perfect when served with dessert or as an after dinner drink over ice. For even more apple flavor I add some Calvados or Apple Jack or for a fun take on a bourbon White Russian add a splash of milk or heavy cream.
Sous Vide Apple Pie Bourbon Liqueur Recipe
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Concepts:
Alcohol, Alcohol Infusions, Bourbon, Infusions, Sous Vide, Sous Vide Infused Alcohol, Sous Vide Infused Bourbon, Sous Vide Infusions
Info: This bourbon is flavored with fresh apples and classic apple pie spices like cinnamon, ginger, and nutmeg. It's a perfect bourbon infusion to sip with dessert or make into a liqueur.
Apple Pie Sous Vide Bourbon Infusion Recipe
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Concepts:
Alcohol, Alcohol Infusions, Infusions, Sous Vide, Sous Vide Infused Alcohol, Sous Vide Infused Vodka, Sous Vide Infusions, Vodka
Info: The resulting vodka from this orange and vanilla sous vide infusion is citrusy with a deep vanilla backbone. It is awesome in a martini but my favorite is in a Creamsicle, a rich and creamy dessert cocktail.
Sous Vide Orange Vanilla Infused Vodka Recipe
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Concepts:
Alcohol, Alcohol Infusions, Infused Foods, Infusions, Rum, Sous Vide, Sous Vide Infused Alcohol, Sous Vide Infused Rum, Sous Vide Infusions
Info: Infused raisins are easy to make and take on a great flavor from the spiced rum. Both the raisins and the resulting rum infusion taste great and can be used together or separately.
Sous Vide Spiced Rum Infused Raisins Recipe
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Concepts:
Bourbon, Chutney, Fruit, Sous Vide, Sous Vide Apple , Sous Vide Chutney, Sous Vide Recipes, Xanthan Gum, Xanthan Gum Thickening
Info: This apple chutney is a very flavorful topping that provides a savory punch to pork, fish or even on a dessert! This recipe sous vides the apples in a bourbon, maple syrup, chipotle and thyme mixture.
Sous Vide Bourbon-Maple Chutney
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Concepts:
Agar Agar, Agar Fluid Gel Recipes, Appetizer, Dessert, Fruit, Gelling, Party Foods
Info: For a PB and J dessert worthy of a party, I make a home-made cashew butter to replace the peanut butter and then turn some fresh raspberries into a flavorful fluid gel for the jelly. I serve it with a sliver of dark chocolate for richness and a lemon twist to add brightness. When served open face it better highlights the flavors.
Upscale PB and J Recipe
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Concepts:
Agar Agar, Agar Gel, Agar Gel Sheet Recipes, Dessert, Fruit, Gelling, Locust Bean Gum, Party Foods
Info: For these fun and flavorful party desserts I make a gelled ravioli from bananas and cream and fill them with Nutella. Just top them off with some shaved chocolate and mint leaves or serve them with ice cream - either way it is a crowd pleaser!
Banana Ravioli with Nutella
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Concepts:
Sous Vide, Sous Vide Recipes, Sweet Sous Vide Feature
Info: This sous vide lemon curd recipe is part of the fantastic Sweet Sous Vide feature by SVKitchen.com. You can make it into a quick and easy iced lemon curd mousse - a deliciously elegant, yet refreshing finish to any meal.
Lemon Curd
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Concepts:
Chips, Dessert, Gelatin, Gelatin Marshmallow Recipes, Gelling, Marshmallow, Party Foods, Potato, Vegetable
Info: For this dessert I've taken the components from my mom's sweet potato casserole and broken them down into a modernist dessert. I take crispy sweet potato chips and top them with a fresh orange and brown sugar marshmallow. Then I finish it with a drizzle of molasses for extra flavor.
Mom's Sweet Potato Casserole Bites
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Concepts:
Air, Foam, Lecithin, Party Foods, Sous Vide, Sous Vide Recipes, Sous Vide Turkey , Sous Vide Turkey Breast, Soy Lecithin, Soy Lecithin Air, Soy Lecithin Foam, Turkey, Ultra-Tex, Ultra-Tex Gravy Recipes, Ultra-Tex Recipes
Info: This tasty sous vide turkey bite combines a light and airy soy lecithin cranberry air foam and a smooth modernist ultra-tex gravy which makes a fun party dish!
Turkey Bite with Gravy and Cranberry Air Recipe
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Concepts:
Chips, Dehydrating, Fruit, Garnishes, Party Foods, Recipe
Info: Banana chips are easy to make and taste so much better than the store brands. This recipe uses a standard dehydrator to make these great garnishes for desserts or as a base for crostini-like dishes. The cinnamon gives these banana chips some additional heat and flavor - Yum!
Dehydrated Cinnamon-Banana Chips Recipe
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Concepts:
Chocolate, Dessert, Foam, Gelatin, Gelatin Foam Recipes, Gelification, Gelling, Party Foods, Recipe, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Gelatin Foams
Info: White chocolate foam dispensed over ripe berries, it does not get much better than that! This recipe will wow your guests.
White Chocolate Clouds Gelatin Foam Recipe
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Concepts:
Nomiku, Potato, Recipe, Sous Vide, Sous Vide Recipes, Sous Vide Sweet Potato
Info: Sweet potatoes are a classic holiday dinner staple. Using sous vide helps you ensure they are perfectly cooked and come out tender with loads of flavor. This recipe candies the sweet potatoes for even more flavor.
Sous Vide Sweet Potatoes
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Concepts:
Appetizer, Foam, Gelatin Foam Recipes, Gelatin Marshmallow Recipes, Gelling, Marshmallow, Party Foods, Potato, Recipe
Info: This modernist dessert is a take off of an old fashioned sweet potato, brown sugar and marshmallow casserole. Here I take crispy sweet potato chips, top them with a fresh orange and brown sugar marshmallow and finish it with a drizzle of molasses for extra flavor. This treat is a hit at every party!
Mom’s Sweet Potato Casserole Bites Recipe
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Concepts:
Carrageenan, Custard, Dessert, Getting Started, Iota and Kappa Carrageenan Gel Recipes, Iota Carrageenan, Kappa Carrageenan, Milk
Info: I love peanut butter, whether its by itself, baked in something, or on veggies. This modernist recipe turns the peanut butter into a creamy custard gel. It is bound by a combination of iota carrageenan and kappa carrageenan and contains a little bit of sugar and some vanilla for flavoring.
Peanut Butter Custard with Carrageenan
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Concepts:
Dessert, Foam, Fruit, Garnishes, Gelatin, Gelatin Foam Recipes, Gelification, Gelling, Getting Started, Recipe, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Gelatin Foams
Info: This thicker blackcurrant foam recipe is full of flavor. It can be used on desserts to add some sweet and tart flavor or as a sauce to liven up a fish entree.
Blackcurrant Foam
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Concepts:
Dessert, Foam, Fruit, Garnishes, Getting Started, Hors d'oeuvres, Recipe, Versawhip, Versawhip Foam Recipes, Xanthan Gum, Xanthan Gum Foam
Info: Versawhip and xanthan gum combine to make light
foams that are a great way to add texture to dishes.
It's a great topping for desserts and ice creams or can
even be eaten as an amuse bouche between dishes.
Mango Foam
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Concepts:
Carrageenan, Carrageenan Gel, Custard, Dairy Gel, Garnishes, Gelification, Gelling, Gels, Getting Started, Iota Carrageenan, Iota Carrageenan Gel Recipes, Milk, Recipe
Info: This creamy iota carrageenan custard is full of poblano flavor and great as an addition to many different dishes. You can serve it alongside pork chops or pork belly, or even as a side with fish.
Poblano Iota Carrageenan Custard Recipe
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Concepts:
Dessert, Foam, Garnishes, Milk, Recipe, Whipped Cream, Whipping Siphon, Whipping Siphon Cream Foams, Whipping Siphon Foams
Info: For my father-in-law's birthday we were going to be having mud pie for dessert so I decided to make a key lime whipped cream to go on it. I decided to use my iSi whipping siphon so I could show it off. The process of making traditional whip cream with it is very easy.
Key Lime Siphon Whipped Cream Recipe
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Concepts:
Dessert, Fruit, Recipe, Sous Vide, Sous Vide Apple , Sous Vide Dessert , Sous Vide Fruit , Sous Vide Fruit and Vegetables, Sous Vide Recipes, Sweet , Sweet Sous Vide Feature
Info: Summer isn't exactly apple season, but at both farmer's markets and grocery stores many varieties are available year-round. Here in Central California we've had quite a bit of cool weather from late May through June and into July. For me, cool weather means comfort food, and baked apples fall right into that category.
Sous Vide "Baked" Apples with Apple Drizzle Syrup and Nut Garnish Recipe
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Concepts:
Alcohol, Dessert, Fruit, Milk, Recipe, Sous Vide, Sous Vide Dessert , Sous Vide Ice Cream , Sous Vide Milk, Sous Vide Recipes, Sous Vide Zabaglione, Sweet , Sweet Sous Vide Feature
Info: Summer is upon us and my thoughts have turned to berries, and cherries, and luscious stone fruits. I love to combine the sweetest fruit of the season with a simple yet elegant sauce such as Italian zabaglione (or sabayon, as it is known in France).
Sous Vide Champagne Zabaglione Recipe
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Concepts:
Dessert, Fruit, Recipe, Sous Vide, Sous Vide Dessert , Sous Vide Fruit , Sous Vide Fruit and Vegetables, Sous Vide Pear , Sous Vide Recipes, Sweet , Sweet Sous Vide Feature
Info: Pears are one of my least loved fruits when eaten out of hand, but when they're poached in butter, sugar, vanilla, and spice, well, that's another story. Normally, you immerse the pears in a flavorful liquid, such as wine or sugar syrup, and cook them on the stove top. Then, after they're poached, the cooking liquid needs to be reduced to concentrate its flavors.
Sous Vide Vanilla Poached Pears Recipe
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Concepts:
Dessert, Gelatin, Gelatin Gel Recipes, Gelification, Gelling, Gels, Sous Vide, Sous Vide Curd, Sous Vide Dessert , Sous Vide Recipes
Info: Although you can now buy lemon curd in most supermarkets, it is extremely simple to make in your water oven, and the homemade version doesn't contain any preservatives or artificial flavors. Traditional recipes require cooking the lemon-egg mixture in a double boiler until the curd thickens. This can be tricky, as one or two degrees can make the difference between success and disaster. With the sous vide technique, the curd cooks itself without any stress or stirring.
Sous Vide Lemon Curd
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Concepts:
Dessert, Milk, Recipe, Sous Vide, Sous Vide Dessert , Sous Vide Dulce de Leche, Sous Vide Milk, Sous Vide Recipes, Sweet , Sweet Sous Vide Feature
Info: Caramel is my favorite thing, especially combined with chocolate, but I like it unadulterated, too, in all of its many forms. Dulce de leche, Spanish for "sweet milk" is on my list of must-have condiments. I always have a jar or two in my over-crowded fridge because it's very versatile and great for last-minute desserts. Sometimes I'll treat myself a spoonful right from the jar if there's nothing else on hand to satisfy a sudden caramel craving.
Sous Vide Dulce de Leche Recipe
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Concepts:
Dish, Pork, Pork Loin, Recipe, Sous Vide, Sous Vide Pork , Sous Vide Pork Loin , Sous Vide Recipes
Info: I love pork loin and tenderloin and came up with this recipe using cocoa and cinnamon to coat and flavor it. Most people think spices like cocoa, cinnamon, and nutmeg can only be used in desserts but they are actually great in savory foods as well. You first season and sous vide the pork loin, then coat it in the cocoa and cinnamon before browning it. It gives it a really unique flavor with a nice mix of sweet, spicy, and bitter.
Cocoa Rubbed Sous Vide Pork Loin
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Concepts:
Agar Agar, Agar Gel, Agar Gel Pearl Recipes, Agar Gel Recipes, Garnishes, Gel Pearl, Gelification, Gelling, Gels, Pearls, Recipe, Thickener, Vinegar
Info: One of the easiest molecular gastronomy recipes to try is by creating "pearls". Most pearls are solid jelly balls that can be used to garnish dishes or as an amuse-bouche. Here we use sweet-sour balsamic vinegar to make pearls that are a great way to add a hit of flavor to many different dishes. The process of making them is even pretty easy.
Simple Balsamic Vinegar Pearls Recipe and How to Guide
Expanded Recipe Information
Want more information about the recipes listed above?
This impressive and creative dish utilizes sous vide in several components, yielding an outstanding dessert fit for a King or Queen.
This tempered chocolate can be used for a host of different dessert applications, including our Sous Vide Chocolate Canelés.
Blueberry and lavender are a classic combination and this dish uses them in a sous vide infused cream, and a sous vide panna cotta. It's complex and delicious!
The gently heated sous vide cream infusion brings out the flavors of lavendar and blueberry while still staying silky smooth, it's great for drinks or desserts!
This is one of my favorite sous vide infusions. It takes an American classic dessert and shifts it into your cocktail glass!
A Pear Frangipane Tart is a classic dessert and using sous vide to infuse even more flavor into it is hard to beat.
My version of sous vide creme brulee produces an unbelievably smooth and creamy textured brûlée with the perfect balance of sweetness and vanilla flavor.
The perfect holiday dessert, this sous vide eggnog cheesecake combines everyone's favorite holiday beverage with a rich and decadent cheesecake.
Combined with some toasted pine nuts and baby shisho, this dish elevates the simple sous vide creme caramel into something decadent and amazing.
Lisa uses the sous vide to perfectly cook this rich and decadant chocolate cake that is topped with nutella mascarpone and raspberries for the perfect dessert.
This delicious sous vide chocolate custard filling is added to a pre-baked pie crust and finished in the oven for a rich pie slice that is silky smooth.
I was first inspired for these sous vide adult gummies recipe from ChefSteps and I took it and applied it to making fun snacks for parties.
I have made it many times, as it's a crowd-pleaser! Rich, creamy and 'just enough', these little sous vide pot de creme desserts don't last long in our house
This award winning recipe will show you how to make amazing sous vide pie at home...pies that have won national blue ribbon awards!
If you want to get into the spirit of Thanksgiving and have pie, but don't want to make a traditional one, these little babies are for you! Single serving sous vide sweet potato pie is a great finish to your Thanksgiving dinner and will leave everyone happy.
Sous Vide Chocolate Pot de Crème is a rich, decadent dessert which might be best served a few hours after dinner! Even though they appear to be small packages, they are full of flavor. It's a great way to cap off the end of your get together.
Using the sous vide method to cook this apple cranberry filling keeps the apples nice and tender without the risk of them turning into apple sauce.
Homemade pressure cooked turkey stock is a great way to add flavor and body to many different dishes. Now that I almost always sous vide my turkey instead of roasting it, making a turkey stock ahead of time and using it for gravy is really important.
Even though cranberries are a staple for Thanksgiving sauces they are often overlooked for more traditional sauces. Their combination of tartness and mild fruitiness is a great complement to many BBQ sauces. I like to serve this BBQ on a smoked and sous vided brisket.
The spiced rum-infused raisins add great flavor to this caramel sauce and more depth to savory dishes such as pork and lamb. The sauce itself is ideal on desserts or even served plain on vanilla ice cream.
This liqueur is perfect when served with dessert or as an after dinner drink over ice. For even more apple flavor I add some Calvados or Apple Jack or for a fun take on a bourbon White Russian add a splash of milk or heavy cream.
This bourbon is flavored with fresh apples and classic apple pie spices like cinnamon, ginger, and nutmeg. It's a perfect bourbon infusion to sip with dessert or make into a liqueur.
The resulting vodka from this orange and vanilla sous vide infusion is citrusy with a deep vanilla backbone. It is awesome in a martini but my favorite is in a Creamsicle, a rich and creamy dessert cocktail.
Infused raisins are easy to make and take on a great flavor from the spiced rum. Both the raisins and the resulting rum infusion taste great and can be used together or separately.
This apple chutney is a very flavorful topping that provides a savory punch to pork, fish or even on a dessert! This recipe sous vides the apples in a bourbon, maple syrup, chipotle and thyme mixture.
For a PB and J dessert worthy of a party, I make a home-made cashew butter to replace the peanut butter and then turn some fresh raspberries into a flavorful fluid gel for the jelly. I serve it with a sliver of dark chocolate for richness and a lemon twist to add brightness. When served open face it better highlights the flavors.
For these fun and flavorful party desserts I make a gelled ravioli from bananas and cream and fill them with Nutella. Just top them off with some shaved chocolate and mint leaves or serve them with ice cream - either way it is a crowd pleaser!
This sous vide lemon curd recipe is part of the fantastic Sweet Sous Vide feature by SVKitchen.com. You can make it into a quick and easy iced lemon curd mousse - a deliciously elegant, yet refreshing finish to any meal.
For this dessert I've taken the components from my mom's sweet potato casserole and broken them down into a modernist dessert. I take crispy sweet potato chips and top them with a fresh orange and brown sugar marshmallow. Then I finish it with a drizzle of molasses for extra flavor.
This tasty sous vide turkey bite combines a light and airy soy lecithin cranberry air foam and a smooth modernist ultra-tex gravy which makes a fun party dish!
Banana chips are easy to make and taste so much better than the store brands. This recipe uses a standard dehydrator to make these great garnishes for desserts or as a base for crostini-like dishes. The cinnamon gives these banana chips some additional heat and flavor - Yum!
White chocolate foam dispensed over ripe berries, it does not get much better than that! This recipe will wow your guests.
Sweet potatoes are a classic holiday dinner staple. Using sous vide helps you ensure they are perfectly cooked and come out tender with loads of flavor. This recipe candies the sweet potatoes for even more flavor.
This modernist dessert is a take off of an old fashioned sweet potato, brown sugar and marshmallow casserole. Here I take crispy sweet potato chips, top them with a fresh orange and brown sugar marshmallow and finish it with a drizzle of molasses for extra flavor. This treat is a hit at every party!
I love peanut butter, whether its by itself, baked in something, or on veggies. This modernist recipe turns the peanut butter into a creamy custard gel. It is bound by a combination of iota carrageenan and kappa carrageenan and contains a little bit of sugar and some vanilla for flavoring.
This thicker blackcurrant foam recipe is full of flavor. It can be used on desserts to add some sweet and tart flavor or as a sauce to liven up a fish entree.
Versawhip and xanthan gum combine to make light
foams that are a great way to add texture to dishes.
It's a great topping for desserts and ice creams or can
even be eaten as an amuse bouche between dishes.
This creamy iota carrageenan custard is full of poblano flavor and great as an addition to many different dishes. You can serve it alongside pork chops or pork belly, or even as a side with fish.
For my father-in-law's birthday we were going to be having mud pie for dessert so I decided to make a key lime whipped cream to go on it. I decided to use my iSi whipping siphon so I could show it off. The process of making traditional whip cream with it is very easy.
Summer isn't exactly apple season, but at both farmer's markets and grocery stores many varieties are available year-round. Here in Central California we've had quite a bit of cool weather from late May through June and into July. For me, cool weather means comfort food, and baked apples fall right into that category.
Summer is upon us and my thoughts have turned to berries, and cherries, and luscious stone fruits. I love to combine the sweetest fruit of the season with a simple yet elegant sauce such as Italian zabaglione (or sabayon, as it is known in France).
Pears are one of my least loved fruits when eaten out of hand, but when they're poached in butter, sugar, vanilla, and spice, well, that's another story. Normally, you immerse the pears in a flavorful liquid, such as wine or sugar syrup, and cook them on the stove top. Then, after they're poached, the cooking liquid needs to be reduced to concentrate its flavors.
Although you can now buy lemon curd in most supermarkets, it is extremely simple to make in your water oven, and the homemade version doesn't contain any preservatives or artificial flavors. Traditional recipes require cooking the lemon-egg mixture in a double boiler until the curd thickens. This can be tricky, as one or two degrees can make the difference between success and disaster. With the sous vide technique, the curd cooks itself without any stress or stirring.
Caramel is my favorite thing, especially combined with chocolate, but I like it unadulterated, too, in all of its many forms. Dulce de leche, Spanish for "sweet milk" is on my list of must-have condiments. I always have a jar or two in my over-crowded fridge because it's very versatile and great for last-minute desserts. Sometimes I'll treat myself a spoonful right from the jar if there's nothing else on hand to satisfy a sudden caramel craving.
I love pork loin and tenderloin and came up with this recipe using cocoa and cinnamon to coat and flavor it. Most people think spices like cocoa, cinnamon, and nutmeg can only be used in desserts but they are actually great in savory foods as well. You first season and sous vide the pork loin, then coat it in the cocoa and cinnamon before browning it. It gives it a really unique flavor with a nice mix of sweet, spicy, and bitter.
One of the easiest molecular gastronomy recipes to try is by creating "pearls". Most pearls are solid jelly balls that can be used to garnish dishes or as an amuse-bouche. Here we use sweet-sour balsamic vinegar to make pearls that are a great way to add a hit of flavor to many different dishes. The process of making them is even pretty easy.
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