Helping you create amazing food at home with modernist cooking & sous vide. Author of 9 cookbooks, speaks at conferences, develops fantasy sports websites.
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This is one of my favorite sous vide pork tenderloin recipes, and I pair perfectly cooked, juicy pork tenderloin with sweet and spicy glazed apples with a side of corn salsa and some fresh herbs.
https://t.co/hgw6SyhrG9
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For turkey breast time & temps I recommend:
Medium-Well: 149ºF for Pasteurized by Thickness (65.0ºC)
Medium-Rare: 137ºF for Pasteurized by Thickness (58.3ºC)
Ideal: 141ºF for Pasteurized by Thickness (60.6ºC) https://t.co/zhFiXWdNcc
How do you like your fresh ears of corn? I sous vided some at 183°F (83.9°C) for 15 to 25 minutes in this Spicy Street Sous Vide Corn Recipe. https://t.co/8FhB3Blxy5