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The benefits of using Sumi Bincho Charcoal with Tommy Banks

How to replace the tiles on the Kasai Grill with Tommy Banks

One Pot Breakfast I Bertha Ovens

Surf & Turf I Kasai Grills

Mussels I Bertha Ovens

Bruno’s Naughty Burger I Bertha Ovens

How to Light the Kasai Grill

Curried Monkfish I Kasai Grills

Lobster I Kasai Grills

How To Light The Inka

How To Light The Bertha

SousVideTools® introduce the most interactive app yet!

Sous Vide Cooking

SousVideTools® Product Guide 2019/20 – Sous Vide Cooking

spherificator

Introducing The Spherificator

Bespoke On-Site SousVide Training with Lumley Castle, Co. Durham

TOOLSHED CHEF TAKEOVER WITH MICHAEL WIGNALL

SAGE BY POLYSCIENCE ANTI GRIDDLE – BANANA SPLIT RECIPE

Sage by Polyscience Anti Griddle – Margarita Recipe

Toolshed Chef Takeover with Mark Poynton

Sous Vide Lamb Racks with Zhug, Buttermilk and Grilled Spring Onions

Spiced Aubergine, Turmeric & Coconut Sauce, Cashew Butter and Crispy Kale

Sous Vide Lamb Ribs

Sous Vide Beef Shin & Prune Tagine

Venison Tacos with Ancho chilli and bitter chocolate

Cinnamon and Orange Truffles

Sous Vide Chocolate Recipes

Sous Vide at Home Vegetarian Christmas Menu

Sous Vide Blue Cheese Rump With Ollie Moore

Sous Vide Cocktails with Rich Woods

Yellow, red and candied beetroot, pickled shallots and horseradish

Sous Vide Vanilla Rum Infused Pineapple, Pineapple Jelly, Eccles Cake Ice Cream

Sous Vide & BBQ

How to Poach Pears Sous Vide

How to Make Apple Purée Sous Vide

How to Cook Sea Bass Sous Vide

How to Cook Pork Rack Sous Vide

How to Cook Plums Sous Vide

How to cook Pineapple Sous Vide

How to Cook Leeks Sous Vide

How to Cook Lamb Rump Sous Vide

How to Cook Foie Gras Sous Vide

How to Cook Duck Breast Sous Vide

How to Cook Apricots Sous Vide

How to Make Damson Vodka Sous Vide

How to use the Vacuum Sealer

Sous Vide Cod with Coco Beans and Tomato Confit

Sous Vide Dover Sole with Fish Pie Flavours, Sea Vegetables and Parsley Oil

Two tails’ – Sous Vide Monkfish and Oxtail, Herb pancake, Smoked Bacon and Parsnip

Sous Vide Lobster with Beetroot and Laksa

Pan-Roasted Quail, Herbs and Fried Egg

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