SousVideCooking

Commercial SousVide made easy

[SousVideCooking @SVideCook]

Roasted peaches in syrup
https://t.co/TcOOvPfvJj

[SousVideCooking @SVideCook]

Bonito (tuna) with aromatic piquillo pepper sauce and squid ink reduction
https://t.co/XvzvI5WJ7U

[SousVideCooking @SVideCook]

Pickled bonito tuna
https://t.co/FBxxAnghBi

[SousVideCooking @SVideCook]

Coffee-infused tiramisu
https://t.co/zOKslNZQhG

[SousVideCooking @SVideCook]

Low temperature burger from -21ºC
https://t.co/n8LpHmp5oH

[SousVideCooking @SVideCook]

Coffee and Baileys cream in a jar at 80ºC
https://t.co/BSHr9qniLZ

[SousVideCooking @SVideCook]

Marinated pork ribs https://t.co/PYuXNuAcal

[SousVideCooking @SVideCook]

Clarified roasted prawn stock https://t.co/BXKivy7SPb

[SousVideCooking @SVideCook]

Italian focaccia with garlic and rosemary infused oil https://t.co/dAOXE7AKMV

[SousVideCooking @SVideCook]

Oils infused in jars at low temperature https://t.co/QsbnuNpjc2

[SousVideCooking @SVideCook]

Fried Louisiana Style 65°C Chicken Sandwich https://t.co/dStSBsbYis

[SousVideCooking @SVideCook]

Aperol-infused strawberries, Espelette pepper and whipped cream https://t.co/EtAXoXSf3O

[SousVideCooking @SVideCook]

Grilled hanger steak at 60°C with infused chimichurri sauce https://t.co/19yVyQyQzC

[SousVideCooking @SVideCook]

Filet mignon: Time and temperature https://t.co/JVJ5QQkRu7

[SousVideCooking @SVideCook]

Does the bone of a product increase cooking time? https://t.co/ADUuxQjPaT

[SousVideCooking @SVideCook]

How important is weight in sous-vide cooking? https://t.co/hox5ANzrFp

[Sammic S.L. @SammicSL]

RT @svidecook - Vacuum bags: which should I choose? https://t.co/exSSjMUtC9

[Sammic SL · Global @SammicGlobal]

RT @svidecook - Vacuum bags: which should I choose? https://t.co/e8VAGw5yP0

[SousVideCooking @SVideCook]

Vacuum bags: which should I choose? https://t.co/bmghyyAllc

[SousVideCooking @SVideCook]

Corn on the cob at 85 °C https://t.co/IsnBnNZ9PL