Sous-vide Lab

Each window shows temperature and time — tuned to Rémy's preferences (R badge). Click, compare, cook.

Sous-vide first, then sear

The order is non-negotiable: cook patiently in the bath to the exact point FIRST, THEN hit it short and brutally hot in the pan for the crust. Sear first and the bath softens your crust right back — zonde.

Beef — steak medium-rare53–55.5 °C1 h – 4 h

„53° — not 56, hè. The crust comes from the pan, not the bath.“ — Rémy

Recipes for this:Broccoli Soup ala Rémy True Chili con Carne Summer Cheese Fondue Swiss Style

Guidelines for typical cut sizes. Poultry and eggs: respect the time-temperature combination — when in doubt, longer.