Chewy Licorice Caramels with Celsius°Cooking™
Sweet, salty, and chewy little bites of heaven. Great for party favors, holiday gifts, or a midnight sweet tooth craving.
Sous Vide Orange Chocolate Ganache Tart with Orange Anglaise with Celsius°Cooking™
Silky smooth ganache with a hint of orange zest in a speculoos cookie crumb shell. This elegant tart is any chocolate lover's dream. Top it with fresh citrus and a silky smooth orange creme Anglaise.
Sous Vide Leg of Lamb with Celsius°Cooking™
The lamb is cooked in a very aromatic salt rub for a tender and perfectly cooked leg of lamb.
Pan Seared Sirloin Steak with Bacon Sautéed Spinach and red Wine Mushroom Ragout with Celsius°Cooking™
This tender cut of beef is cooked to any desired doneness and seared for a delicious crust and served alongside bacon braised spinach and a luscious red wine mushroom sauce.
Creamy Spelt Risotto with Roasted Mushrooms with Celsius°Cooking™
This simple recipe shows you how to make the perfectly cooked, creamy risotto every time. The mushrooms complement the flavors of the spelt and the arugula adds the brightness and touch of color.
Sous Vide Béarnaise Sauce with Celsius°Cooking™
Béarnaise is a classic French sauce made of clarified butter emulsified in egg yolks and white wine, and a distinct tarragon aroma. Similar to Hollandaise Sauce, it is traditionally used for pan-seared steaks.
Sous Vide Béarnaise Sauce with Celsius°Cooking™
Béarnaise is a classic French sauce made of clarified butter emulsified in egg yolks and white wine, and a distinct tarragon aroma. Similar to Hollandaise Sauce, it is traditionally used for pan-seared steaks.
Sous Vide Garlic Mashed Potatoes with Celsius°Cooking™
Whether for a holiday feast or a homey weeknight meal, this fluffy mashed potato recipe is a crowd-pleaser.
Sous Vide Sirloin Steak with Celsius°Cooking™
This classic steakhouse cut is cooked sous vide to any desired doneness for extra succulence, then seared for a delicious crust to a perfect medium-rare.
Sous Vide Sirloin Steak with Celsius°Cooking™
This classic steakhouse cut is cooked sous vide to any desired doneness for extra succulence, then seared for a delicious crust to a perfect medium-rare.
Sous Vide Lamb Chops with Celsius°Cooking™
Tender, juicy lamb cooked sous vide with rosemary. Once perfectly cooked, we seared the chops for extra flavor to medium-rare.
Sous Vide Lamb Chops with Celsius°Cooking™
Tender, juicy lamb cooked sous vide with rosemary. Once perfectly cooked, we seared the chops for extra flavor to medium-rare.
Sous Vide Duck Breast with Celsius°Cooking™
Decadently succulent duck breast cooked sous vide and quickly seared for a crisp crust.
White Wine and Herbs Poached Lobster Tail with Celsius°Cooking™
A delicious and simple recipe for cooked lobster, that can be enjoyed by itself or served with creamy pasta, risottos, and more.
Sous Vide Duck Breast with Celsius°Cooking™
Decadently succulent duck breast cooked sous vide and quickly seared for a crisp crust.
Dill and Lemon Poached Salmon with Lemon and Dill Butter with Celsius°Cooking™
This delicate and meaty fish is gently poached in a white wine broth infused with lemon and shallots.
Sous Vide Garlic Mashed Potatoes with Celsius°Cooking™
Whether for a holiday feast or a homey weeknight meal, this fluffy mashed potato recipe is a crowd-pleaser.
Crispy Skin Salmon with Asparagus, Mushroom, Peas and Mustard Brown Butter Sauce with Celsius°Cooking™
Flaky, succulent salmon with crispy skin accompanied by a quick and tasty side of asparagus, peas, and mushrooms with a tangy and savory brown butter and mustard sauce.
Dill and Lemon Poached Salmon with Lemon and Dill Butter with Celsius°Cooking™
This delicate and meaty fish is gently poached in a white wine broth infused with lemon and shallots.
Sweet Potato Lefse with Celsius°Cooking™
Traditional potetlefse made with sweet potatoes and kefir, for a twist on a classic. The sweet cinnamon butter is the perfect addition to a great snack.
