Sous Vide

Sous Vide As Fast As Possible

Sous vide is a high-tech, high-end, easy way to cook that's even being backed by Lord GabeN himself! Learn all about it right here. Freshbooks message: Head over to http://freshbooks.com/techquickie and don’t forget to enter Tech Quickie in the “How Did You Hear About Us” section when signing up for your free trial. Follow: http://twitter.com/luke_lafr Join the community: http://linustechtips.com We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

How To Make Sous Vide Pot Butter

Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Everyone knows how to make a basic weed butter recipe. We figured if we're going to make it, we're going to make it as complicated as possible. So why not combine god's gift to OCD, gadget-obsessed home cooks (the sous vide machine) with god's gift to underachieving couch potatoes: weed? And you can't just eat delicious gourmet weed butter all by itself, so we flew famed New York chef, David Santos of Louro, to Denver, Colorado to show us how to make the best marijuana meal the world has ever witnessed: perfectly roasted chicken—the kind that's rubbed with weed butter under the skin—with wild mushrooms sautéed in the weed—ahem—pan drippings, and a pain perdu. Get the full recipe ...

How to Make Shredded Pork Shoulder Sous Vide

Picked up a wonderful piece of pork shoulder from the butcher and wanted to of course sous vide cook it! This recipe is very basic and can be used for barbeque sandwiches, but the flavors could easily apply to tacos as well if you wanted to make carnitas tacos. The seasoning included Salt, Pepper, garlic powder and brown sugar, coated in barbeque sauce with a splash of liquid smoke. Turned out fantastic cooking for over 48 hours (55 actually) at 139 degrees. Not too medium rare, and not too medium. As you can see from the video, the meat practically melted and was outstanding mashed between a pretzel roll topped with barbeque sauce. You can get my entire Sous Vide set up here for just $350 total Anova Sous Vide Circulator http://www.amazon.com/gp/product/B00UKPBXM4/ref=as...

Cooking Sous Vide: Beyond the Basics

Take your sous vide skills to the next level (and make killer recipes along the way). Get the class: http://chfstps.co/1I2Qe6m At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts. Visit ChefSteps.com for more videos, recipes, classes, and techniques. http://chfstps.co/1paXXVd Become a member and be the first to know about new recipes, special offers, and goings-on around the kitchen. http://chfstps.co/1paXXVd Like us on Facebook to stay updated on our latest projects. http://chfstps.co/1thBubb Follow us on Instagram http://chfstps.co/1nDs8Fj and Pinterest http://chfstps.co/1koB9kI ...

How To Cook A Perfect Steak

With the right methods, cooking restaurant quality steaks at home couldn’t be easier. The consistency and ease of sous vide allows perfect doneness and removes any time pressure while the charcoal chimney starter gives all the flavor and char we love.   We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

Sous Vide Crème Brûlée

Douglas Baldwin — author of "Sous Vide for the Home Cook" http://www.amazon.com/product/dp/0984493603/ and "A Practical Guide to Sous Vide Cooking" http://www.douglasbaldwin.com/sous-vide.html — demonstrates how he cooks crème brûlée sous vide. First Douglas blends the custard base together and divides it between Ziploc heavy-duty freezer bags. Then he cooks the custard in a water bath for about 30 minutes at 181-183F, agitating the bags half-way through. He then pours the cooked custard into ramekins and lets the custard setup in the refrigerator for 4-8 hours. Finally, he sprinkles raw sugar on the top of the custard and caramelizes the sugar with a butane blowtorch. First Douglas vacuum seals a rib-eye steak. Then he puts it in a 130F wa...

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