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Sous Vide Cooking

Vacuum Sealed Sous Vide: Low Temperature, High Quality

Sous Vide is Vacuum Sealed The very name sous vide, means “under vacuum” in French. Since the chamber vacuum sealer removes the gases from the bag being sealed it is easy to see why its namesake is what it is. The technique was developed in France during the 1970s as a means of industrial food

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HACCP

Safely Sous Vide to Pasteurize while Preserving Quality

The Promise of Pasteurization It’s a busy Friday night service, your signature dish is in high demand and the tickets keep flying. Sous vide can deliver the results—not to mention reduce your stress level—to reliably improve each prepared order so that it only needs to be finished by searing, grilling or charring, then plated… Does

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HACCP

HACCP & Sous Vide, Separating Myth from Science for Safety

Sous vide cooking is, in some ways, a mythical alchemy which appears to break long-held rules of food safety and a conventional understanding of how food is cooked. While the basics of proper cooking remain true, their application to sous vide is sometimes misunderstood. Food borne illness is a real risk but many industry standards

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HACCP

Sous Vide Comparison Side-by-Side with Traditional Cooking (Methods)

Cooking Methods Compared Most cooks are familiar with—and have based their menus around—traditional forms of cooking such as grilling, sautéing, boiling or steaming and baking or roasting but sous vide is quickly becoming a popular technique as well, due to its quality, precision and consistency which makes it perfect for commercial chefs and home cooks

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HACCP

Sous Vide Safety: HACCP Requirements for Commercial Kitchens

The Science of Sous Vide and HACCP Cooking may be an art but as anyone who operates a commercial kitchen can tell you, it is also a science. Technology has become an integral part of the cooking experience, with modern techniques and additives making it both more necessary and easier than ever to monitor food

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Sous Vide Cooking

Sous Vide & Chefs – A Modern Method Winning Traditional Fans

Sous Vide; A Modern Method with Traditional Roots For chefs, sous vide is a revolutionary cooking method when compared to the inconsistencies of the centuries-old techniques of grilling, sautéing, steaming and roasting. It is quickly winning over professional culinarians who’ve spent their careers practicing these more traditional skills though, because it affords the modern kitchen

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Sous Vide Cooking

JULABO introduces its new fusionchef™ website and shopping cart

Now fully responsive with secure shopping cart Allentown, Pennsylvania: fusionchef™ by JULABO introduces its new website, www.fusionchef.us , featuring an encrypted shopping cart, chef ambassador product reviews and collaboration videos with Corporate Chef, Dustin Selvaggio. The custom, fully responsive website makes it easy for chefs to navigate through the site whether they’re in the kitchen,

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Sous Vide Cooking

Sous Vide Machine Compared to Crock Pot: Dinner Made Easy

Sous Vide versus Slow Cooker – Low and Slow Sous vide machines and slow-cookers, commonly known by the popular brand-name Crock-Pot, both offer convenient meal preparation for busy kitchens using the low-and-slow cooking method in an unattended pot but they differ greatly in their technique and result. Though originally invented in 1936, the slow-cooker grew

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Sous Vide Cooking

No, Sous Vide is NOT the Same as Boiling in a Bag

One of the most common misconceptions about sous vide cooking is that it is similar to boiling in a bag. Rather than just making the statement that nothing could be further from the truth, let’s compare the two methods to understand how they are worlds apart. When it comes to any meat, poultry, fish, vegetable

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Sous Vide Cooking

Cook Your Fall Favorites Sous Vide Style

Some of the best fall recipes are ideal for the sous vide cooking method. With the fall and winter season upon us, let’s look at some of these great simple sous vide recipes. Butternut Squash is a fall staple and there are many different versions of it. There is nothing like soups prepared via the

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