Bellini Intelli Kitchen Master

CedarlaneculinaryAI and Robotics

Jun 10, 2015 (2 years and 2 months ago)

492 views

Sous vide is a culinary technique in which vacuum-sealed food is immersed in a water bath and cooked at a very precise, consistent temperature. The precise temperature control allows you to cook food to perfection, while the forgiving nature of this cooking method also eliminates concerns about overcooking.Sous vide cooking is extremely simple and foolproof, and produces extraordinary results.


Bellini Intelli Kitchen Master


Cedarlane is a full service distribution company located in Burlington, Ontario.
Cedarlane Culinary has been working with industry leading chefs, entrepreneurs
and innovative companies to bring the newest modernist cooking techniques and
equipment to the N
orth American market as the popularity of these new science
-
based techniques continue to grow. We are very excited about the overwhelming
success of our main product lines,


SousVide Supreme


Bellini Kitchen Master


VacMaster

We are confident that you’ll fa
ll in love with them too!

If you love cooking and are looking to get creative and elevate your skills in your
restaurant or at home, you’ve certainly come to the right place! Our product offering
is continuously growing so check back often to learn about
the newest modern
cooking equipment available in North America.

Recipes


Featured Cedarlane Culinary Products


Uses & Tips about VacMaster

Find for great uses for your VacMaster® that you might not have considered. If
you’ve found some great ways to use

vacuum packaging, please share with us! Email
your tip or suggestion to us at info@cedarlaneculinary.ca

Testimonials

Customer Testimonials

Here's what customers are saying about their experience with Cedarlane
Culinary and SousVide Supreme.

“We have had the opportunity to use the Sous Vide and the results are
outstanding!!!

We had the best medium
-
rare steaks that I have ever cooked … I used to
always overdo them on the bar
-
b
-
que.

The chicken was cooked to perfection and so tender.

Your sugges
tion for the pork ribs cooking for 48 hours had all of our guests
raving how tasty and tender they were.

Thank you for making me look like a good cook!”

-

George Ward, Toronto


“Just wanted to let you know that I prepared two fantastic meals with our
SousVide Demi machine this weekend. As someone who hardly knows how to
cook, the sous vide makes gourmet cooking so easy. Our steak was perfectly
cooked, nice and tender, and the flavour our vegetables had after two hours in
the bag was incredible! Tonight

I'm preparing some simple bone
-
in chicken
breasts with olive oil and some salt and pepper.

{Next Day} The chicken I made last night was UNBELIEVABLE. I can't believe I
actually cooked a bone in chicken breast so perfectly. I mean it was PERFECT.

This ma
chine is incredible. I really don't understand why it's not in every
single person's house. It's time to spread the word!

If I had this machine at school I would have 50 girlfriends! Seriously, I cook
like a master chef now!”



Tim Reibling, Lunenburg, NS


“I can't believe my shopping experience. Great price, great service and fast
shipping.”


Kelvin Wong, Markham, Ontario


“I just blended a chocolate coconut cheesecake in the Bellini and I have NEVER
been able to get cream cheese smooth!!!! Not with room
temp, not with 5min
of blending...NEVER! The Bellini did it in 30 seconds! I still can't believe it's
power”


Marisa Raponi, Vaughan, Ontario


“I bought my sous
-
vide supreme a couple of years ago but just recently added
the Bellini and a vacmaster. As a m
atter of fact I have a couple of cases of bags
arriving today. The sous
-
vide unit is a fantastic little home unit, but you know
that. The vac master VP112 puts all other home units to shame, not quite the
power of my commercial unit at work but there is a
huge difference in price
and weight. So far I am more than satisfied with this unit. The Bellini, love it. I
have two Thermomix units at work so I am very familiar with what they can
do. So far my little Bellini does everything I have asked of it. From sau
ces to
custards to risotto everything has come out great. My pet peeve with the
Thermomix, besides the price ($1800) is the fact that it is designed for the
little cup on top to come off. I am a culinary instructor and you have no idea
how often those litt
le cups hit the floor. I even complained to the
manufacturer but got nowhere. You can imagine how happy I was to find that
you had made yours to lock on when necessary. Thank you for making all of
this equipment available without the hassle of ordering fro
m overseas or
across the border. I am a very happy customer.”


Donald Pattie, Winnipeg


“The event was fantastic! We used our sous vide to hold the bison until
service. This ensured our targeted internal temperature was maintained and
when we served the b
ison it was at the perfect level of doneness. This
technique worked amazingly well for us.“
-

Cindy Doyle, Paris, ON


“It was a pleasure talking to you earlier today. I have noted with pleasure that
the unit is already on its way. Once again, I wish to hig
hlight the high quality
customer service. I will not hesitate to recommend Cedarlane whenever I have
the occasion.”
-
Claude Latulippe, Gatineau, Quebec


Storage



Use your chamber machine to can food using canning jars (refrigeration
required!)



Vacuum brown
sugar to prevent it from getting hard.



Make pre
-
portioned snacks for the family on the go.



Save money and buy coffee beans in bulk
-

vacuum package them for a long
storage life.



Vacuum package your winter wool hats/gloves/scarves for compact summer
storage

and to keep moths and bugs out of them.



Save a few of your large plastic drink cups to use as a funnel to protect bags
when filling with moist foods. Cut the bottom off and slide the cup down into
the bag before putting in the food. This protects the open

end of the bag so it
will seal without having to wipe off the moisture and food particles. No more
folding over the top of your bags before filling!

Cooking



Package your homemade salad dressings using your chamber machine so that
you can enjoy fresh
dressing whenever you like, not just the day you make it.



Package fresh herbs to extend their shelf life in the refrigerator and keep
them flavorful and aromatic!



Pre
-
measure and package dry goods for future baking.



Making homemade frosting and decorating
is such a chore. Put frosting into a
chamber pouch and vacuum package it (or just seal). Cut off a small corner
and decorate!



Make Kool
-
Aid on the go
-

package the mixture and sugar, and then just add
water at your outdoor picnic.



Save time during the week

-

when prepping a casserole for a meal, put
together two and freeze one in its dish. When frozen solid, pop the frozen
casserole block out of the dish and place in a VacMaster storage bag and
vacuum seal it. Label and place in the freezer for a quick week
night meal.



Place leftovers in a VacMaster bag and seal it for later. Store in the
refrigerator or the freezer, depending on how long before you plan to use it.
When you're ready to eat, simply drop the bag in a pot of gently boiling water
until the food i
s up to a safe temperature. Cut the bag open and enjoy! It also
makes for a LOT fewer dishes to clean up.



For
m
ore
i
nformation
p
lease
v
isit

http://www.cedarlaneculinary.ca