Vanilla Bean Ice Cream Ingredients: 6 each / 100g Egg yolks 1 C / 238g 2% Milk 1 C / 253g Heavy whipping cream 3/8 C / 85g Sugar 1 Tbsp / 14g Vanilla bean paste 1/2 tsp / 2g Kosher salt Direction: Place all ingredients in a blender and blend until smooth on low. […]
Turkey Coldcuts Ingredients: 1 Boneless, Skinless Turkey Breast 1 Tbs Olive Oil ½ C Apple Cider Kosher Salt and Black Pepper, to taste. Spice Rub of your choosing (Optional) • FOR SANDWICHES: Bread of your choosing Crisp Romaine Lettuce Condiments of your choosing Fresh Tomato Slices Direction: Set the Sous Vide Professional™ to 147°F/64°C, with […]
Sous Vide Beef Tenderloin Ingredients: 2 Turkey Breasts, boneless 2 Turkey Thighs, boned out 2 cups Sous Vide Stuffing – Reserve for thighs in Step 7 4 T Duck Fat • FOR THE SALT BRINE: 1 g Water 256 g Kosher Salt 1 15 g Sugar 5 Sprigs of Thyme 3 Sprigs of Rosemary 3 […]
Sous Vide Confit of Duck Leg & Breast Ingredients: • DUCK LEGS 2 Duck Legs, Frenched 240 ml Coarse Kosher Salt Dried Thyme 3 Dried Bay Leaves 6T Duck Fat, reserve 2T for searing • DUCK BREAST 2 Duck Breasts (1 inch / 25mm) 3 Duck Fat Kosher Salt and Black Pepper, to taste Direction: […]
Sous Vide Butternut Squash Ingredients: 2 Butternut Squash, peeled, seeded and large dice 6 oz Turkey Stock (May substitute chicken or vegetable stock) 1.5 oz White Truffle Honey (Reserve .5 oz for garnish) Sage leaves, for garnish Kosher Salt, to taste Direction: Set the Sous Vide Professional™ to 167°F/75°C, with the Rear Flow Adjustment Slide […]
Sous Vide Beef Tenderloin Ingredients: 1 Beef Tenderloin or Chateaubriand 2-6 lbs 2-4 Sprigs of Fresh Thyme Black Truffle Oil, to taste Kosher Salt and Coarse Ground Black Pepper, to taste Direction: Set the rear pump flow switch to fully closed and the front flow switch to the maximum flow to ensure proper circulation. Set […]
Sous Vide Beef Short Ribs Ingredients: 4 Beef Short Ribs, on the bone, 6-8 inches/15-20cm 2T Rendered Beef Fat per portion (Olive Oil may be substituted) 2C (473mL) Beef stock or favorite marinade 4 Sprigs of Thyme 1t Roughly Chopped Black Peppercorn Kosher Salt and Coarse Ground Black Pepper to taste. Olive oil or butter […]
Smoked Baby Back Ribs Ingredients: 2 Full slabs of Baby Back or St. Louis Style Pork Ribs, cut into four half slabs. 2 cups (480 ml) tomato ketchup 1 cup (240 ml) chicken stock ½ teaspoon Sriracha (Thai Chili Sauce) 1 teaspoon soy sauce 1 teaspoon brown sugar 1 teaspoon garlic powder 1 teaspoon onion […]
Smashed Sweet Potatoes Ingredients: 2 each / 858g Sweet potatoes 2 Tbsp / 30g Unsalted butter 3 Tbsp / 29g Maple syrup 1 tsp / 1g Nutmeg 1 tsp / 3g Cinnamon 2 Tbsp / 8.5g Kosher salt Direction: Place your Immersion Circulator on your desired cooking vessel and preheat a water bath to 153°F […]
Salmon Sous Vide Ingredients: 5-1/4 C / 1,250g Water 3/4 C / 125g Kosher salt 2 each / .34 lb / 155g Salmon filets, skinned (310g total) 2 Tbsp / 22g Olive oil Sea salt, to taste Direction: Place your Immersion Circulator on your desired cooking vessel and set the temperature to 128°F / 53.3°C. […]
CUISINE CRAFT CO.,LTD
188/6 Supalai Premiere Ratchthewi Building, Petchburi Road, Thanon Petchburi, Ratchthewi, Bangkok 10400
