Many chefs are taking advantage of the Sous Vide benefits and are using Sous Vide to experiment with new dishes. As a result, the number of sous vide recipes and the knowledge of the sous vide process is growing rapidly.
EBLEX is the organisation for beef and lamb levy payers in England, see their recipes by clicking on the graphics below (opens in a new window):
Michelin starred Chef, Anthony Demetre and Master Butcher Dick Van Leeuwen have pooled their vast knowledge to create an innovative range of beef and lamb cuts which are ideal for sous vide cooking.
Master chef, Steve Love and Master Butcher Dick Van Leeuwen have pooled their vast knowledge to create an innovative range of cuts from the beef chuck which are ideal for sous vide cooking.
Michelin starred Chef, Andreas Antona and Master Butcher Dick Van Leeuwen have pooled their vast knowledge to create an innovative range of lamb forequarter and official cuts which are ideal for both traditional and sous vide cooking.
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