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05.11.2019

Cook like a pro: sous vide cooking made easy

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The focus is on sous-vide cooking this week. The sous-vide cooking method allows meat, fish and vegetables to be cooked gently at a low temperature of under 100°C. But isn’t it just something for top chefs? Not at all! You too can surprise your friends and family with perfectly cooked dishes straight from your Monsieur Cuisine.

Ideally, the food is placed in a special plastic bag before the air is sucked out and the bag sealed. Alternatively, you can use a freezer bag by placing it in water with the opening at the top and pushing out any air. Once the bag has been firmly closed with clamps, the food is cooked at a constant water temperature of between 50 and 85°C. This allows herbs and spices to be absorbed more effectively, as the vacuum preserves the flavours and allows nothing to escape. Another plus is that you get reliably good results, with meat remaining wonderfully juicy and tender. The Monsieur Cuisine helps to maintain the temperature of the water, making sous-vide cooking absolute child’s play. After cooking, searing or grilling the meat briefly ensures a perfect taste and a nice browning. We have something to suit everyone, so whether you fancy lamb, salmon, chicken, a delicious mushroom risotto or spiced apples, discover our brilliant new sous-vide recipes!

© NGV mbH, Photo: HOYER
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Monsieur Cuisine
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Sous-vide salmon fillet in smoked broth with mangetout and horseradish
MC connect
4 portions
Medium
Duration total: 3:55 Std.
Duration: 30 Min.
Sous-vide salmon fillet in smoked broth with mangetout and horseradish
© NGV mbH, Photo: HOYER
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Monsieur Cuisine
New
Sous-vide fillet of lamb with aubergine and cherry tomatoes
MC connect
4 portions
Medium
Duration total: 2:40 Std.
Duration: 30 Min.
Sous-vide fillet of lamb with aubergine and cherry tomatoes
© NGV mbH, Photo: HOYER
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Monsieur Cuisine
New
Sous-vide spiced apples with wheat beer zabaglione
MC Connect
4 portions
Easy
Duration total: 1:12 Std.
Duration: 25 Min.
Sous-vide spiced apples with wheat beer zabaglione
© NGV mbH, Photo: HOYER
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Monsieur Cuisine
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Sous-vide corn-fed chicken breast with herbs and cinnamon ratatouille
MC connect
4 portions
Medium
Duration total: 3:50 Std.
Duration: 40 Min.
Sous-vide corn-fed chicken breast with herbs and cinnamon ratatouille
© NGV mbH, Photo: HOYER
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Monsieur Cuisine
New
Sous-vide porcini mushroom risotto with Parmesan crisps
MC connect
4 portions
Medium
Duration total: 1:53 Std.
Duration: 30 Min.
Sous-vide porcini mushroom risotto with Parmesan crisps