Sous Veats Kitchen

Canada

Carey Copeling created sousveats.com to discuss all things sous vide, from sharing ideas, to recipes and results. Before discovering sous vide, Carey hadn't been that into cooking, aside from BBQing in the backyard. In November 2015, he ordered his Anova and immediately cooked a steak – he was blown away with the results. Since then, his Anova hasn’t gotten a rest. He's cooked everything he can – veggies, fish, chicken, lamb, sausage, pork belly, seafood, beef, more beef, infused beverages, eggs…the list goes on. Sousveats.com was created to share his experience with other passive cooks to see if the sous vide technique can be the conversion point to others as it was for him.

Sous Vide Lemon and Blueberry Creme Brulee

Sous Veats Kitchen
Canada

Sous Vide Lime and Garlic Pork Tenderloin

Sous Veats Kitchen
Canada

Sous Vide Cajun Shrimp Skewers

Sous Veats Kitchen
Canada

Sous Vide Garlic Parmesan Asparagus

Sous Veats Kitchen
Canada

Sous Vide Garlic Parmesan Asparagus

Sous Veats Kitchen
Canada

Sous Vide Scrambled Eggs

Sous Veats Kitchen
Canada