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Hunter Alek Homistek Jun 25
You probably need a circulator in your life.
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RedSea_Anglers🇪🇬🇱🇧🇬🇷 May 21
Replying to @HanySadekk
seafood platters like a pro and bust the myth, all you need to do is drop the bag in 90 C water for 10 min and it's ready to serve, feel free to finish it in Hot butter, on a bbq or in oven. Place your order now
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Gerard Bertholon Jul 29
Time to show your talent! First place gets a three day sous vide training ✂️ ・・・ Calling all sous vide lovers and enthusiasts! It's not too late to enter the very first SOUS-VIDE SUMMIT COOK-OFF or register…
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Khal Doggo Apr 8
Replying to @khaldoggo69
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Hunter Alek Homistek Jun 24
🥩 NEW POST 🥩 Remember when I said crock-pots suck? And / / / many others called me out? Allow me to defend that point with a superior alternative. Welcome to the world of :
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Tommy vTexan Trogden Sep 6
Costco impulse buy of a 3lb Tomahawk bone in ribeye. Seasoned with Holy Cow, Sous vide at 135/6 hours and seared on a cast iron skillet for about 60 seconds per side. Came out awesome!
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Gary 🔪🍽🍴🥄🥢 Jun 27
New water bath and stand for sous vide cooking. I’ve got steak tonight.
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Dragets May 30
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Zlatarstvo Toni May 20
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Aly Romero Aug 29
Kicking off the weekend with American Wagyu NY Strip Steaks for 2 hrs. at 132F, seared in cast iron, butter basted with garlic, rosemary & thyme, topped with fleur de sel...
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Francesco Turrisi Jun 29
I bought a blowtorch for about 15€...thinking it would be lovely for some creme brûlée, maybe some merengues...and then in discovered sous vide salmon finished with the blowtorch...omg...😍😋
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Héctor Octavio Apr 7
Ribs for lunch today. I cooked these , following-ish chefsteps guide. 4 hours later and 15 minutes in the oven, we had deliciously tender ribs for lunch. The glaze is my version of made as a mole, with…
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BThanBTI Apr 6
There has been a very distinct lack of posting on here. Partial blame on with . So, we will just post some random stuff. Kr0nus bought a setup a few weeks ago and has been…
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The Juan you follow Jun 18
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Aly Romero Aug 31
I'm going on the Exploring Sous Vide Show to be interviewed by Jason Logsdon from the International Sous Vide Association. Come join me live on Facebook on Thur the 3rd at 6:30 EST. We will talk , fish tacos and answer your questions! 👩🏼‍🍳❤️
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Rafael Fonseca Jun 8
First time doing a for so long. Cooked for 48 hours at 55°C before finishing it off on . Made a shallot and red wine jus for it, but that didn’t turn out so well. Nice
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Chef Mike Haracz 🍔🍟🍕🥓🍪 Aug 20
Pork belly burnt ends video dropping in 45 minutes!!!
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The Bearded Trader #MTO May 25
Oh baby! Sous vide Ribeyes!
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JoAnna Klein May 1
Mindful cooking should reduce anxiety. But making chicken always stresses me out. How do you know when it's done? I asked and Bruno Goussault, master and chief scientist at . Here's what I learned for
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Mario Hevesi MD PhD Jun 26
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