🇺🇸 Although you may not be able to go on vacation right now, you can still prepare a tropics-inspired meal. Our recipe for Shrimp Sous-Viche with Jalepeño and Lime Avocado compresses shrimp with a citrus marinade. See the recipe at Sous-Vide magazine online.
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🇫🇷 Bien que vous ne puissiez pas partir en vacances en ce moment, vous pouvez toujours préparer un repas inspiré des tropiques. Notre recette de crevettes sous viche avec du jalepeño et des avocats au citron vert qui repose sur une compression de crevettes avec une marinade d’agrumes. Regardez la recette dans le Sous-Vide magazine en ligne.
🇺🇸 Although you may not be able to go on vacation right now, you can still prepare a tropics-inspired meal. Our recipe for Shrimp Sous-Viche with Jalepeño and Lime Avocado compresses shrimp with a citrus marinade. See the recipe at Sous-Vide magazine online. https://www.sousvidemagazine.com/recipes/fish-seafood/shrimp-sous-viche/
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🇫🇷 Bien que vous ne puissiez pas partir en vacances en ce moment, vous pouvez toujours préparer un repas inspiré des tropiques. Notre recette de crevettes sous viche avec du jalepeño et des avocats au citron vert qui repose sur une compression de crevettes avec une marinade d’agrumes. Regardez la recette dans le Sous-Vide magazine en ligne. https://www.sousvidemagazine.com/recipes/fish-seafood/shrimp-sous-viche/
🇺🇸 While #StayHome, why not hone your culinary skills with our online courses? They’re offered at 50% off now! http://courses.lecrea.com
🇺🇸 Looking to expand beyond your go-to recipes while staying at home? These recipes feature ingredients easily found in most grocery stores, and we hope also offer some much-needed comfort. Try them yourself at Sous-Vide magazine online: Working from Home Recipes
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🇫🇷 Vous cherchez à aller au-delà de vos recettes de prédilection tout en restant à la maison ? Ces recettes contiennent des ingrédients que l’on trouve facilement dans le commerce et elles vont vous offrir un réconfort bien mérité. Essayez-les vous-même, vous les trouverez en ligne dans le magazine sous vide.
🇺🇸 Follow Chef Robert Carkin and prepare these Smoked Oysters with Tomato Horseradish Sorbet and Chipotle Cream for an impressive hors d'oeuvre or meal for two. In this recipe Chef Robert utilized three pieces of equipment from PolyScience to elevate his dish. See full recipe: https://www.sousvidemagazine.com/recipes/fish-seafood/smoked-oysters/
🇺🇸 Thanks for joining us to celebrate the art of sous vide on International Sous Vide Day last month! We’re already marking our calendars for 1/26/21.
🇺🇸 Our first HACCP training in 2020 will be held on March 19 – 20. It’s an interactive course including lectures, group exercises and discussions. The course is accredited by the International HACCP Alliance and meets FDA, USDA and GFSI standards.
Simply email us at contact [email protected] to inquire or sign up!
🇺🇸 The most delicious day of the year is upon us! We’re celebrating the artistry and innovation of sous vide all day long with events and dining across the globe. Join in the fun on social using #ILOVESOUSVIDE–and show us what masterpiece you’re cooking up for Dr. Goussault’s birthday.
🇺🇸 Every culinary artist needs the right tools to truly express their vision. For International Sous Vide Day, we’re celebrating innovative gastronomy—and giving away some of our favorites throughout the month of January.
Be sure to keep an eye on Cuisine Solutions Facebook and Instagram accounts for opportunities to win gear this month!
#ILOVESOUSVIDE
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Last year, Chef Rickie Perez was the winner of International Sous Vide Day recipe contest. He won himself a one-on-one training with Dr. Bruno Goussault at CREA Paris as well as a culinary adventure with his wife. This year, it could be you!
Enter your masterpiece into our #InternationalSousVideDay recipe contest for a chance to win the trip—or one of our other incredible prizes.
Enter now: www.internationalsousvideday.com
#ILOVESOUSVIDE
🇺🇸 The art of sous vide spans the globe, crossing borders to connect people through beautiful meals. That’s why, on January 26, we celebrate those innovators whose culinary visions bring us all to the table.
#InternationalSousVideDay #ILOVESOUSVIDE
🇺🇸 We’re cheering to the year of 2019 with this “Autumn Cloud” cocktail made from cryoconcentrated butternut squash, bourbon, maple and thyme. The foam is cryoconcentration of sous-vide chickpea liquid with maple syrup and thyme- no additives needed with the stable foaming property of the chickpea! Happy New Year!
🇺🇸 Next month we’re celebrating the third annual International Sous Vide Day with special events across the globe! Join us virtually all month long for giveaways and contests, as well as on January 26–the birthday of the father of modern sous vide, Dr. Bruno Goussault. #ILOVESOUSVIDE https://www.internationalsousvideday.com/
Our Executive Chef AJ Schaller uses Butter of Europe in numerous applications as she makes a modern twist on a classic French dessert - financier cake with lemon infused butter, sous vide pears, and caramel.
🎥: Chef's Roll // Swells Creative
🇺🇸 Here’s a sneak peek into our online Meat & Poultry course. CREA offers a wide range of online trainings for home enthusiasts and professionals alike. Check it out at courses.lecrea.com
🇺🇸 A key step in proper sous-vide techniques is using a chamber sealer to seal your pouches. Using a chamber sealer allows you to control atmospheric pressure, ensuring the removal of oxygen. Chamber sealers also make it possible to sous-vide liquids, which opens a lot of creative possibilities. Contact CREA for your chamber sealer needs at [email protected]. Sign up for CREA online sous-vide courses to learn complete chamber sealer techniques and functions!
🇺🇸 The next issue of Sous-Vide magazine hits newsstands this next month! Pre-order your print or digital copy today to be among the first to see the new issue. Profiles of chefs Mei Lin and Ian Kittichai showcase their fresh takes on traditional cuisine, and 18 delicious sous vide recipes celebrate the best of the season. https://mycuisinesolutions.com/products/sous-vide-magazine-issue-7
🇺🇸 We’re celebrating International Coffee Day today at CREA with a shot of frosty sous-vide coffee topped with fat-free aka guilt-free milk foam made from milk cryoconcentration level 3.
If you’d like to master the Extraction & Cryoconcentration techniques, attend our training on November 4-6. Sign up by emailing us at [email protected]
🇺🇸 CREA’s Online Sous-Vide training is trusted by professionals in the industry. Hear what Chef Jonathan Benno thinks about our online sous-vide training.
Our Online Fundamental Sous-Vide Training is a great start for any sous-vide enthusiasts, and it is available in English, French and Spanish. Go to www.courses.lecrea.com to explore the full range of online courses CREA has to offer.
🇺🇸 CREA’s Online Sous-Vide training is trusted by professionals in the industry. Hear what Chef Dave Arnold thinks about our online sous-vide training.
Our Online Fundamental Sous-Vide Training is a great start for any sous-vide enthusiasts, and it is available in English, French and Spanish. Go to www.courses.lecrea.com to explore the full range of online courses CREA has to offer.
🇺🇸 CREA’s Online Sous-Vide training is trusted by professionals in the industry. Hear what Chef Jean-Louis Gerin, President of U.S Delegation of Académie Culinaire de France ,thinks about our online sous-vide training.
Our Online Fundamental Sous-Vide Training is a great start for any sous-vide enthusiasts, and it is available in English, French and Spanish. Go to www.courses.lecrea.com to explore the full range of online courses CREA has to offer.
🇺🇸 CREA offers a wide range of online training that can be easily purchased at courses.lecrea.com and accessed anywhere around the world. Our Sous-Vide Fundamental online course is a great start for any sous-vide enthusiasts, and it is available in English, French and Spanish!
🇺🇸 Here’s a glimpse into CREA’s Test Kitchen, where culinary arts meet food science. All equipment in the kitchen has passed Dr. Bruno Goussault’s requirements of accuracy, precision and functionality.
You can find most of the equipment on our online store at online.lecrea.com.
🇺🇸 Our next Sous-Vide Cooking at Precise Temperature Training is approaching (April 29–May 1). We only have a few spots available! Don’t miss your chance to learn the technique from our own sous-vide master, Dr. Bruno Goussault. Email us at [email protected] to reserve your seat today!
🇺🇸 Here’s a sneak peek of our onsite Sous-Vide Cooking at Precise Temperature Training. Don’t miss your chance to learn from our own sous-vide master, Bruno Goussault, this April 8 – 12 at CREA Paris. Reserve now before the last seat is sold! Email us at [email protected]
🇺🇸 It’s International Women’s Day and we’re so proud to celebrate the women of the CREA team. From chefs and engineers to administrative staff, each one of them contributes profoundly to the success of CREA.
#internationalwomensday #womensday #foodscience #culinarytraining #culinaryinnovation #innovation #culinaryworld #cheflife #foodie #foodstagram #instafood #culinaryarts #culinarylife #IWD
