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| T-Bone |
My first attempt at a T-Bone steak. I cooked it at 130 degrees for 4 hours 23 min. It came out great.
Flat-Iron-Steaks cooked at 130 degrees F for 16 hours than BBQ at intense heat for 3 minutes. Update- SV at 133 8-9 hours.
Chicken Breasts Sous-Vide at 147 degrees F for 1:33 minutes.
BBQ-Short-Ribs cooked at 131 degrees for 48 hours. Incredible!!!!!
Turkey breast cooked at 145 degrees for 4 hours 13 minutes.
Sous-Vide New Potatoes. Cooked at 185 degrees F for 100 minutes.
Boneless Leg of Lamb cooked at 131 degrees for 26 hours.
Duck-Sous-Vide Pastrami. Smoked than Sous-Vide for 2 hours at 145 degrees.
Tri-Tip Sous-Vide, cooked at 129 degree for 6 hours.
Lamb Sous-Vide but rolled into a Salami using Activa GS.
Pastrami Muscovado. Sous-Vide for 48 hours.
Lamb reassembled using Activa and made into a Pastrami.
kick ass Veal Pastrami that is cold smoked, hot smoked, Sous-vide, hot smoked again then steamed to perfection.
Sous-Vide Turkey legs at 160 degrees for 6 hours, tendons removed than smoked.
BBQ Brisket Burnt End Flat using a combination of cooking techniques that include BBQ and Sous-Vide.
Ribeyes for the second time. Lower temp and spiced up day before.
A poor mans prime rib. Turning a tough piece of meat into prime.
Turkey Roulade. Turkey breast rolled up in skin then sous-vide.
Marvelous Tri-Tip with Ancho and coffee. Sous-vide at 133 degrees for about 6 hours.
Improved second version of my Turkey Roulade.
A flawless third attempt at Turkey Roulade!!!
Turkey Day 2014 for the ultimate Turkey dinner!!
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| FLAT-IRON-STEAKS |
Flat-Iron-Steaks cooked at 130 degrees F for 16 hours than BBQ at intense heat for 3 minutes. Update- SV at 133 8-9 hours.
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| Chicken Breast |
Chicken Breasts Sous-Vide at 147 degrees F for 1:33 minutes.
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| BBQ Short-Ribs |
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| TURKEY BREAST |
Turkey breast cooked at 145 degrees for 4 hours 13 minutes.
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| New Potatoes |
Sous-Vide New Potatoes. Cooked at 185 degrees F for 100 minutes.
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| Boneless Leg of Lamb |
Boneless Leg of Lamb cooked at 131 degrees for 26 hours.
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| Duck Sous-Vide Pastrami |
Duck-Sous-Vide Pastrami. Smoked than Sous-Vide for 2 hours at 145 degrees.
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| Tri-Tip Sous-Vide |
Tri-Tip Sous-Vide, cooked at 129 degree for 6 hours.
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| Harissa of Shefele Sous-Vide |
Lamb Sous-Vide but rolled into a Salami using Activa GS.
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| Pastrami Muscovado |
Pastrami Muscovado. Sous-Vide for 48 hours.
 Ethiopian Lamstrami |
Lamb reassembled using Activa and made into a Pastrami.
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| Veal Naval Pastrami |
kick ass Veal Pastrami that is cold smoked, hot smoked, Sous-vide, hot smoked again then steamed to perfection.
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| Smoked Turkey Legs |
Sous-Vide Turkey legs at 160 degrees for 6 hours, tendons removed than smoked.
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| Burnt Ends |
BBQ Brisket Burnt End Flat using a combination of cooking techniques that include BBQ and Sous-Vide.
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| Ribeye |
Ribeyes for the second time. Lower temp and spiced up day before.
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| POOR MANS PRIME RIB |
A poor mans prime rib. Turning a tough piece of meat into prime.
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| Turkey Roulade |
Turkey Roulade. Turkey breast rolled up in skin then sous-vide.
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| Tri-Tip with Ancho and Coffee |
Marvelous Tri-Tip with Ancho and coffee. Sous-vide at 133 degrees for about 6 hours.
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| Gobble Gobble Roulade |
Improved second version of my Turkey Roulade.
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| The Laudable Turkey Roulade |
A flawless third attempt at Turkey Roulade!!!
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| Turkey Day 2014 |
Turkey Day 2014 for the ultimate Turkey dinner!!
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| Prime Rib Reconstructed |
Just like the title says it's reconstructed. I pull all the muscles apart and put them back together using TG.
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| Prime Rib Reconstructed 2 |
Leg of Lamb Reconstructed with Transglutaminase and cooked Sous-vide.
Flat-Irons steaks turned into Cylinders and are designed to mimic Filets but with taste and tenderness.
A delicious Sous-Vide Ribeye with Chimichurri sauce!!!
BBQ Short-Ribs Deuxieme Fois is an improvement over my first version.
Chicken Breast Roulade using Transglutaminase.
Turkey Sous-Vide. Plus I smoked it too. DELICIOUS!!
Whole Chicken SV...well technically it's a half chicken.
Finding out which is better. The results will surprise you.
Sous-Vide Burgers....at 133˚ƒ degrees for 3 hours. Perfect!!! Amazing!!!
SOUS-VIDE BURGER # 2 AT 127˚ƒ
BBQ Sous-Vide Brisket. Sous-Vide at 135˚ƒ for 48 hours.
Fish Roulade using Transglutaminase.
SOUS-VIDE BBQ BEEF-BACK-RIBS
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| TGIFI- SV-What? |
Flat-Irons steaks turned into Cylinders and are designed to mimic Filets but with taste and tenderness.
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| SW SV RIBEYE |
A delicious Sous-Vide Ribeye with Chimichurri sauce!!!
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| BBQ SHORT-RIBS DEUXIEME FOIS |
BBQ Short-Ribs Deuxieme Fois is an improvement over my first version.
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| Chicken Breast Roulade |
Chicken Breast Roulade using Transglutaminase.
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| Turkey Sous Vide |
Turkey Sous-Vide. Plus I smoked it too. DELICIOUS!!
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| Whole Chicken SV |
Whole Chicken SV...well technically it's a half chicken.
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| Sous-Vide Vs Reverse Sear |
Finding out which is better. The results will surprise you.
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| BURGERS |
Sous-Vide Burgers....at 133˚ƒ degrees for 3 hours. Perfect!!! Amazing!!!
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| BURGERS #2 |
SOUS-VIDE BURGER # 2 AT 127˚ƒ
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| BBQ SV Brisket |
BBQ Sous-Vide Brisket. Sous-Vide at 135˚ƒ for 48 hours.
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| Fish Roulade |
Fish Roulade using Transglutaminase.
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| BBQ Beef-Back-Ribs |
SOUS-VIDE BBQ BEEF-BACK-RIBS
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| SOUS-VIDE Meatloaf |
Sous-Vide Meatloaf
The ultimate BBQ Beef Belly and Navel. A combo of cooking using SV and charcoal and wood.
Sous-Vide Hanger Steak.
Asian Lamb Ribs with an amazing Apricot BBQ sauce.
Sous-Vide Smoked Turkey
Flanken BBQ Ribs. SV at 144˚ƒ for 48 hours then Smoke until an internal temp of 158˚ƒ was reached.
Top Sirloin SV at 131 at 9 hours. Amazing!!!
Dry-Brining experiment using salt and time.
What makes this SV Ribeye unique is the temp. Normally you need to cook RE at higher temps. This proves high quality RE can be cooked at lower temps and produce awesome results.
Just a great steak from Painted Hills!!!!
Sous-Vide Fondant pots....186 degrees for 65 minutes. Awesome decadent potatoes.
Sous-Vide Salt & Sirloin Roast Experiment.
Dry-Brine Vs Naked
Crazy Sous-Vide Meat Aging Experiment
Just like the tile says. Warm Aged beef using Fish Sauce
Pollo Bovicetta Laminato
POLLO ARROLLADO FIESTA
Dry-Aging & Warm Aging w/ Fish Sauce & Sous-Vide
Short-Rib Faux Aging w/ Fish Sauce & Warm Aging using Sous-Vide
A cocktail infusion using a Sous-Vide. Bacon, Orange and maple syrup and of course bourbon.
BBQ Brisket that has been Faux aged with Fish Salt and Warm Aged with Sous-Vide. Smoked too.
Just like the title says....DEEP FRIED TURKEY.
Reconstructed Chuck Roast using meat gloo or Activa.
Scalloped Potatoes
Sous-Vide Pastrami Hash....
Sous-Vide Breast wrapped in Puff Pastry.
How to cook a Bistro Fillet is explored. This steak goes by many different names. This is come off the Teres Major. It also goes by the name Petite Tender.
Rack of Lamb cooked perfectly every time!!!
Revisited Beef Back Ribs. All knew temp and time.
Just like the title says....
The ultimate Tri-Tip using multiple techniques.
Sous-Vide Smashed, Fried and Baked New Potatoes.
Using the Teres Major in the Beef Wellington.
Sous-Vide Pumpkin-Eggnog Cheesecake
and
Regular SV Cheesecake.
Revised Turkey Breast Roulade using Transglutaminase Activa RM.
Revised Prime Rib reconstruction. Using Transglutaminase Activa RM.
Herbs in the Sous-Vide Bag?
SV Chuck Roast turned into prime rib. Amazing.
Sous-Vide to perfection at 145f at 4 hours. Baking powder was used to dry skin and ensure crispness.
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| Sous-Vide BBQ Beef Belly |
The ultimate BBQ Beef Belly and Navel. A combo of cooking using SV and charcoal and wood.
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| Hanger Steak |
Sous-Vide Hanger Steak.
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| Lamb Ribs w/ Asian Rubb |
Asian Lamb Ribs with an amazing Apricot BBQ sauce.
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| Thanksgiving 2015 |
Sous-Vide Smoked Turkey
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| Flanken BBQ Ribs |
Flanken BBQ Ribs. SV at 144˚ƒ for 48 hours then Smoke until an internal temp of 158˚ƒ was reached.
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| Top Sirloin (Prime) |
Top Sirloin SV at 131 at 9 hours. Amazing!!!
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| Steak and Salt Experiment |
Dry-Brining experiment using salt and time.
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| Painted Hills Ribeye |
What makes this SV Ribeye unique is the temp. Normally you need to cook RE at higher temps. This proves high quality RE can be cooked at lower temps and produce awesome results.
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| Painted Hills Porterhouse |
Just a great steak from Painted Hills!!!!
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| Sous-Vide Fondant Potatoes |
Sous-Vide Fondant pots....186 degrees for 65 minutes. Awesome decadent potatoes.
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| Sirloin Roast Experiment |
Sous-Vide Salt & Sirloin Roast Experiment.
Dry-Brine Vs Naked
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| Sous-Vide Meat Aging Experiment |
Crazy Sous-Vide Meat Aging Experiment
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| Warm aged Tri-Tip & Fish Sauce |
Just like the tile says. Warm Aged beef using Fish Sauce
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| Pollo Bovicetta Laminato |
Pollo Bovicetta Laminato
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| Pollo Arrollado Fiesta |
POLLO ARROLLADO FIESTA
Dry-Aging & Warm Aging w/ Fish Sauce & Sous-Vide
Short-Rib Faux Aging w/ Fish Sauce & Warm Aging using Sous-Vide
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| Bacon Bourbon Infusion Cocktail |
A cocktail infusion using a Sous-Vide. Bacon, Orange and maple syrup and of course bourbon.
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| Fauxtastic BBQ Sous-Vide Brisket |
BBQ Brisket that has been Faux aged with Fish Salt and Warm Aged with Sous-Vide. Smoked too.
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| Deep Fried Sous-Vide Turkey |
Just like the title says....DEEP FRIED TURKEY.
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| Chuck Roast Reconstructed |
Reconstructed Chuck Roast using meat gloo or Activa.
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| Scalloped Potatoes |
Scalloped Potatoes
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| Pastrami Hash |
Sous-Vide Pastrami Hash....
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| Chicken Cordon Bleu Wellington |
Sous-Vide Breast wrapped in Puff Pastry.
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| Bistro Fillet |
How to cook a Bistro Fillet is explored. This steak goes by many different names. This is come off the Teres Major. It also goes by the name Petite Tender.
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| Rack of Lamb |
Rack of Lamb cooked perfectly every time!!!
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| SV Beef Back Ribs Revisited |
Revisited Beef Back Ribs. All knew temp and time.
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| Corn-on-the-Cob-Sous-Vide |
Just like the title says....
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| Ultimate SV Tri-Tip |
The ultimate Tri-Tip using multiple techniques.
Sous-Vide Smashed, Fried and Baked New Potatoes.
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| Bistro Fillet Wellington |
Using the Teres Major in the Beef Wellington.
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| SV CheeseCake |
Sous-Vide Pumpkin-Eggnog Cheesecake
and
Regular SV Cheesecake.
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| The Ultimate Turkey Roulade 2017 |
Revised Turkey Breast Roulade using Transglutaminase Activa RM.
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| Prime Rib Reconstructed 3 |
Revised Prime Rib reconstruction. Using Transglutaminase Activa RM.
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| Herbs in the Bag? |
Herbs in the Sous-Vide Bag?
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| SV Chuck Roast |
SV Chuck Roast turned into prime rib. Amazing.
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| Buffalo Wings |
Sous-Vide to perfection at 145f at 4 hours. Baking powder was used to dry skin and ensure crispness.
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| Bombastical Chapp Ass Chili |
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