black truffles and steaks (picanha)

I've never tasted eggs made this way before.. looks delicious HOW TO COOK SOUS VIDE EGG cooked it for 1hr @ (142°F / 61.1°C) INGREDIENTS * used for this sous vide cook. Organic Eggs Panko Bread Crumbs

Hello to all meat lovers who crave for better tasting meats cooked using Sous Vide. The ultimate preparation to extract maximum flavor. Experimentation takes alot of time and effort. I found a youtube

The Egg is the most versatile ingredients available to us.... But lets just savor the egg by itself... and Sous Vide the Egg get it very tasty "We cook a 64 g egg (extra large) at a high temperature

I am super happy with this Sous Vide cooking method. Sous Vide is French for "under vacuum", you put the food into a bad, squash or suck the air out, submerge in water and then slow cook it at

Today I've prepared one of the best beef steaks I've ever done so far. But there is something fishy going on here, something just doesn't feels right? Actually that lovely red piece of "beef"

30 hours cooked!? What are you making? A pork pudding?! Luckily my teeth are just fine and i don't need to make everything liquid to eat it. That doesn't mean that there is anything wrong with cooking

I was asked to take photos of a few sous-vide machines and the end results of several pieces of meat and fish prepared with this technic. They had a chef on side preparing the dishes. I would like to share