FOLLOW US:
- Home
-
Products
- Sous Vide Immersion Circulators
- Sous Vide Immersion Circulator Cooking Kits
- Sous Vide Circulating Bath Systems - Polycarbonate
- Sous Vide Circulating Baths Systems - Stainless Steel
- Sous Vide Educational & Reference Material
- Vacuum Sealers
- The Anti-Griddle™
- The Smoking Gun™
- The Sonicprep™
- Rotary Vacuum Evaporator
- Gift Cards
- Cooking Techniques
- Sous Vide Resources
- Recipes
- Support
- About Us
- Contact Us
Recipes
- Sous Vide (34)
- Meats: Beef, Lamb & Pork
- Brined Pork Loin
- Fajita Night (Steak or Chicken)
- Mother’s Day Brunch
- Smoked Baby Back Ribs
- Sous Vide Beef Short Ribs
- Sous Vide Beef Tenderloin
- Sous Vide Corned Beef Recipes: March Contest Winners
- Sous Vide Leg of Lamb, Tomato Confit, Cucumbers, Harissa and Homemade Yogurt
- Sous Vide Pork Loin, White Balsamic Vinaigrette, White Asparagus and Charred Ramps
- Sous Vide Rare Beef Jus with Chris Young
- Sous Vide Skirt Steak
- Sous Vide Techniques: Entire Meals
- Fish & Shellfish
- Vegetables
- Fajita Night (Steak or Chicken)
- Mashed Potatoes with Scallions and Goat Cheese
- Mother’s Day Brunch
- Polenta with Wild Mushrooms
- Smoked & Sous Vide Fingerling Potatoes
- Sous Vide Butternut Squash
- Sous Vide Corn on the Cob
- Sous Vide Corned Beef Recipes: March Contest Winners
- Sous Vide Cumin Butter Carrots
- Sous Vide Leg of Lamb, Tomato Confit, Cucumbers, Harissa and Homemade Yogurt
- Sous Vide Pork Loin, White Balsamic Vinaigrette, White Asparagus and Charred Ramps
- Sous Vide Techniques: Entire Meals
- Sous Vide Turkey Stuffing
- White Asparagus
- Fruit
- Eggs & Custards
- Sauces
- Crème Anglaise
- Mother’s Day Brunch
- Mountain Rose Apples – Article and Recipe
- Sous Vide Leg of Lamb, Tomato Confit, Cucumbers, Harissa and Homemade Yogurt
- Sous Vide Pork Loin, White Balsamic Vinaigrette, White Asparagus and Charred Ramps
- Sous Vide Rare Beef Jus with Chris Young
- Sous Vide Techniques: Entire Meals
- Warm Aioli Sauce
- Warm Chocolate-Praline Mousse with Chili-Raspberries
- Offal
- Game
- Poultry: Chicken, Turkey & Duck
- Soups
- Miscellaneous
- Mixology
- Meats: Beef, Lamb & Pork
- Chamber Vacuum (4)
- The Smoking Gun™ (11)
- The Anti-Griddle™ (3)
- The Sonicprep™ (2)
- Vacuum Rotary Evaporator (3)
Rotary Vacuum Evaporator Recipes
While most chefs are familiar with the regular distillation process, this technology adds another dimension. Distillation under vacuum lowers the boiling point to room temperature. By processing distillations at low temperature, valuable flavor compounds are preserved, adding complexity of the end product.
At Alinea Restaurant in Chicago, the rotary evaporator is used to extract herbal aromas from basil, lemongrass and Thai chilis, letting only pure essence through. During this process, capsaicin is left behind, eliminating the heat from the chili. A unique flavor experience is guaranteed.
Cuisine Technology Quicklinks
Sous Vide Immersion Circulators
- Product Comparison
- Sous Vide Professional CREATIVE SERIES
- Sous Vide Professional CHEF SERIES
- Sous Vide Professional CLASSIC SERIES
Sous Vide Immersion Circulator Cooking Kits
- Sous Vide Professional CHEF SERIES Kit
- Modernist Cuisine at Home - Sous Vide Professional CREATIVE SERIES Kit
- Sous Vide Professional CLASSIC SERIES Kit
Sous Vide Circulating Bath Systems - Polycarbonate
Sous Vide Circulating Baths Systems - Stainless Steel
Sous Vide Educational & Reference Material
Vacuum Sealers
- Chamber Vacuum Sealer CHEF SERIES 35XP
- Chamber Vacuum Sealer MVS 45XP
- Chamber Vacuum Sealer MVS 31X
- Chamber Vacuum Sealer MVS 26X
- Chamber Vacuum Sealer MVS 20
The Anti-Griddle™
The Smoking Gun™
The Sonicprep™
Rotary Vacuum Evaporator
Gift Cards
