Carrots retain their own taste and the aromas are not destroyed by the low cooking temperatures (sous vide).

Ingredients for 4 servings

400	G	Carrots
1	EL	butter
1	TL	Ginger, grated
1	TL	Fennel seeds, whole

Category

Sous vide

Time

65 min. Total time
5 min. Preparation time
60 min. cooking time

Level of difficulty

easy

Preparation

1. Wash the carrots, clean them, peel them with a potato peeler, and cut them into elongated sticks.
2. Now put the carrot sticks side by side in a vacuum bag. Put the grated ginger and the fennel seeds in the bag with the carrots and vacuum them.
3. Now put the bag in the sous vide device or in the steam cooker and cook for 60 minutes at 80 degrees.
4. Then quench the bag in ice water (or cold water), remove the carrots from the bag and swirl them briefly in a little butter in a pan.

The Sous Vide duck breast tastes hearty and sweet in orange sauce - it's so easy to cook at the star level.

Ingredients for 4 servings

4th	Pcs	duck breast
1	prize	salt
1	EL	Butter for the pan
Ingredients for the orange sauce
1	Pcs	orange
1	Pcs	Clove of garlic
1	EL	Butter for the pan
1	prize	salt

Category

Sous vide

Time

40 min. Total time
10 min. Preparation time
30 min. cooking time

Level of difficulty

easy

Preparation

1. Wash the duck breast pieces of meat and pat them dry. Then free the meat of unwanted tendons, skin, and fat (these pieces can be used for soup) and cut crosswise on the skin side.
2. Now place the pieces of meat side by side in the vacuum bag and vacuum seal the bag.
3. Cook the bag at 66 degrees (= medium) or 72 degrees (= through) for 35 minutes.
4. Then take the meat out of the bag (catch the cooking juice) and fry in a hot pan with butter on both sides - a little longer on the skin side.
5. Open the orange for the orange sauce and remove the pulp from the skin. Cut the orange pieces into small pieces - catch the juice and, together with the orange pieces and the garlic clove, sweat them in a pan with a little butter.
6. Now mix the cooking juice from the vacuum bag and let the whole thing boil briefly - season with a pinch of salt.

Recipe tips

Garnish the duck breast with any wok vegetables or potato dumplings and the orange sauce and serve.

Gentle preparation and asparagus can be done easily with sous vide, the process of the award-winning chefs.

Ingredients for 4 servings

500	G	Asparagus, white
0.5	TL	sugar
0.5	TL	salt
1	Pcs	Lemon the peel of it
30th	G	butter

category

Sous vide

Time

35 min. Total time
5 min. Preparation time
30 min. cooking time

Level of difficulty

easy

Preparation

1. Peel the white asparagus and remove the woody end and place it in the vacuum bag.
2. Grate the peel of the untreated organic lemon with a grater and add it to the bag along with the butter, sugar, and salt.
3. Now remove the air from the bag using a vacuum device and seal the bag.
4. The sealed bag is then placed in the steam cooker or in a sous vide device for approx. 30 minutes at 85 degrees.
5. Take the finished asparagus out of the bag and serve with boiled potatoes and a hollandaise sauce.

Salmon sous vide means low-temperature cooking in a vacuum bag - making salmon an absolute taste experience.

Ingredients for 4 servings

4th	Pcs	Salmon fillet, without skin
1	prize	sea-salt
1	prize	Peppercorns, black
1	shot	Lemon juice
2nd	Pcs	Dill stalks, chopped
2nd	Pcs	Sprig of thyme, chopped
2nd	EL	olive oil

Time

40 min. Total time
10 min. Preparation time
30 min. cooking time

Level of difficulty

easy

Preparation

1. First wash the salmon fillets (approx. 180 grams each - 3 cm thick), pat dry with kitchen paper, and remove any bones.
2. Now make a marinade from olive oil, the cut dill stalks, salt, pepper, lemon juice, and the cut thyme sprigs and rub the fish fillets with it.
3. Then place the fillets (including the marinade) in a vacuum bag - do not lay them side by side - vacuum and cook the bags for 30 minutes at 52 degrees in sous vide device or in a steam cooker.
4. After the cooking process, remove the fish fillets from the bag and serve - a side dish is a potato gratin or boiled potatoes.

Recipe tips

If you use salmon fillets with skin, you can briefly fry the fillets on the skin side in a hot pan with oil.

With our Sous-Vide spare ribs, the meat separates from the spare rib bones almost on its own - and that's how it works.

Ingredients for 2 servings

2nd	kg	Spare ribs
Ingredients for the marinade
1	TL	Paprika powder
1	TL	Cumin, ground
1	TL	Chili powder or chili salt
1	TL	oregano
1	prize	black pepper, ground
1	prize	salt
1	TL	Garlic powder
1	shot	Lemon juice
5	EL	Barbecue Sauce

Time

315 min. Total time
15 min. Preparation time
300 min. cooking time

Level of difficulty

easy

Preparation

For our sous vide spare ribs, we first make a hearty marinade. Mix the paprika powder, cumin, chili powder, oregano, pepper, salt, garlic powder, and lemon juice with the barbecue sauce in a bowl.
Rub the spare ribs well with this marinade and place the ribs lying down, side by side in the vacuum bag and vacuum.
Now cook the spare ribs for a good 5 hours at 80 degrees in a sous-vide device or in a steam cooker.
Then rinse the spare ribs immediately with cold water, take the meat out of the bag, and put it on the hot grill - for about 8-12 minutes. If you want, you can coat the spare ribs with a little barbecue sauce after grilling - but this is not necessary.

Recipe tips

Go with fried potatoes and a garlic sauce.

It's not that easy to fry a perfect rump steak using traditional methods - with sous vide, the steak recipe is child's play.

Ingredients for 2 servings

2nd	Pcs	Rump steak (roast beef) a 250g
1	prize	salt
1	prize	pepper
1	shot	Oil for the pan

Time

75 min. Total time
5 min. Preparation time
70 min. cooking time

Level of difficulty

easy

Preparation

1. With the rump steak recipe, it is important to know in advance how you want the meat. This and the meat thickness also result in the different cooking times and cooking temperatures - see below for details.
2. The ideal thickness of the steaks should be between 2-3 cm and it should have a nice marbling. First, wash the meat, pat dry, and then vacuum each piece of meat in a suitable cooking foil.
3. Now put the two pieces of meat side by side in the sous vide device (or steam oven) and cook according to the desired degree of cooking - here are a few aids: Rare 47 degrees, medium 55 degrees, well done 63 degrees for approx. 70 minutes. The thicker the meat, the longer it has to be cooked - little help: 4 cm around 120 minutes, 5 cm 160 minutes.
4. After cooking, remove the meat, cut out of the bag, catch the juice - this can serve as the basis for a sauce - pat the meat a little, salt and pepper, and in a very hot pan with a dash of oil or butter on both sides sear hot - approx. 60-90 seconds on each side.

Recipe tips

Bearded potatoes and a garlic sauce go well with this.

Of course, you can grill the steaks after cooking on the hot grill.

Sous vide cooking means that the entire taste in the potatoes for the mashed potatoes is retained - here is the recipe.

Ingredients for 4 servings

1	kg	Potatoes, cooked with flour
250	ml	milk
30th	G	butter
1	prize	salt
1	prize	nutmeg

Preparation

1. For the mashed potatoes, wash and peel the potatoes first. Then vacuum and seal the potatoes in a vacuum bag.
2. The bag of potatoes is placed in the steam cooker or sous vide device for 90 minutes at 85 degrees.
3. Then take the potatoes out of the bag and mash them in a saucepan and heat them up on a low setting.
4. Heat the milk together with the butter in another bowl and stir into the potato mixture with a whisk. Season the mashed potatoes with salt and a pinch of nutmeg.

Time

100 min. Total time
10 min. Preparation time
90 min. cooking time

Level of difficulty

easy