European sourdough rye is a rustic, old-world style bread made with rye flour, natural starter, and a slow fermentation process that develops deep, complex flavor. It’s denser than wheat bread, with a hearty, slightly sour profile and a dark, caramelized crust. The crumb is tight and moist, carrying notes of earthiness, malt, and subtle tang—balanced…
This recipe recreates the legendary Ad Hoc Fried Chicken from Thomas Keller’s Yountville kitchen—an iconic dish celebrated for its deep flavor, shatter-crisp crust, and impossibly juicy meat. It begins with Keller’s signature aromatic brine, a 12-hour soak that infuses the chicken with citrus, herbs, garlic, and warm spices. The brined chicken is then air-dried before being dipped in…
A vibrant fusion of Thai flavors and Italian comfort, this Thai Red Curry Seafood Pasta combines sautéed shallots, red curry paste, peppers, tomatoes, and coconut milk into a silky, aromatic sauce. Tossed with tender pasta and a mix of shrimp, calamari, and bay scallops, then finished with fresh basil, it’s a bold, creamy, deeply satisfying…
Duck leg confit paella with wild mushrooms, saffron, and a sous-vide egg that turns the whole thing into silk. Paella is more than a dish—it’s a moment. The aroma, the crackle, that golden socarrat on the bottom. This is where we try to capture the soul of Spain.
A classic Spanish omelette made of egg, potato, and onion cooked in olive oil.
Sous Vide Broccoli is the best way to prepare your broccoli! If you’ve ever struggled with overcooked and mushy broccoli, you’ll want to try cooking it in a sous vide!
The best thing about the sous vide technique for salmon is that you can find the temperature and timing that works for you and let the Sous Vide do the hard work. These salmon fillets are moist in the center and slightly flaky on the outside. You can even customize the salmon any way you like,…
This sous vide duck confit takes minimal effort to prepare while being cooked low and slow, resulting in fork-tender texture with crispy skin.
How to perfectly cook lamb chops using the sous vide cooking method. Loin or rib chops can be used.
This is the iconic Burnt Basque Cheesecake from San Sebastian Spain, in all its rustic perfection with the signature golden "burnt" surface that tastes like caramel, and light-as-air creamy cheesecake inside. Stunningly luscious yet light, and not that sweet at all!
