Sous-vide used to be intimidating because you're just never sure what time and temperature to cook something for it to be amazing. There just wasn't any super handy reference guide all in one place that you can have a quick check now and then.
Our founder, Grace studied, experimented and consolidated all her sous-vide learnings into 7 epic infographics, just for you! These are excerpts from Codlo's Sous-Vide Guide & Recipe Book
, which is free to download here
Happy cooking and sharing!
Inspired? Here are some sous-vide egg recipes to try:
Sous-vide Chicken, Duck & Turkey
For some sous-vide poultry recipe ideas, try these:
Sous-vide Fish & Shellfish
There's so much potential to try new textures when delicate seafood ingredients are cooked just right. Check out these simple recipes to taste the difference:
Sous-vide Beef & Veal
Lamb is wonderful when cooked sous-vide. There are so many forgotten cuts that undergoes a magical transformation under this low and slow cooking method. I urge you to try these recipes:
Vegetables often get overlooked in sous-vide cooking, and they shouldn't! Sous-vide brings the best out of them and shows you how they should taste like - firm, naturally sweet and flavourful bites. Perhaps just enough to make you hit for 5-a-day without even looking! Try sous-vide corn first, it is pretty mind blowing.
Over to you...
What is your favourite sous-vide recipe so far? Any tips or tricks to share? Let us know in the comments below!