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CuliNect ChefItalian· intermediate· ⏰ 60m
Poached Artichokes
Artichokes poached sous vide in olive brine, served hot or cold. The brine adds flavor and prevents oxidation.
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CuliNect ChefAmerican· intermediate· ⏰ 60m
Twice-Cooked Scallops
Scallops are sous vide cooked to firm the flesh and intensify flavor, then seared in a hot pan with butter for a golden crust.
greatbritishchefs· Main
Quail tortellini and stuffed quail with mushroom consommé and quail liver parfait brioche
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