Recipe Book - Superb Seafood

Recipe Book - Superb Seafood
Recipe Book - Superb Seafood

Recipe Book - Superb Seafood

From perfectly cooked salmon to fresh lobster and shrimp, this selection of sous vide recipes makes cooking seafood simple. To get started, all you need is a temperature controlled water bath, some good quality ingredients and our simple step by step guide to help you along the way.

 

Ian Orr, Browns Restaurant

Grant Sous Vide Water Baths are one of the most essential pieces of equipment in all my kitchens. They are so easy to use and save money and time on gas and labour. They are amazing for temperature control, while keeping in the flavour and juices of the food without shrinkage. They give consistently great results every time:

  • Hold in Flavour and Juices
  • No Shrinkage
  • Healthier way to cook
  • Never overcooks
  • Being able to cook food at lower temperatures for longer you enhance textures, flavour and tenderness
Ian Orr
Chef Patron, Browns Restaurant

Recipe Book - Superb Seafood

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