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| Sous-Vide Chicken (White & Dark Meat) |
Step by step guide to make your own Roulade. Lot of pictures to help.
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| Thanksgiving 2018 Sous-Vide, Smoke and a Fry |
One of the bests so far. Breasts tuned into a roulade. Everythingcooked together.
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| Chicken Thigh Roulade (Sous-Vide) |
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| Ultimate Hot-Wing |
Updated Hot-Wing. Sous-Vide and fried twice.
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| Eye-Of-Round (Sous-Vide) |
Eye of Round cooked at 128f at 24 hours. Only perfect if sliced on Deli-slicer for sandwiches.
Cooked Sous-Vide at 155f at 3 hrs.
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| Italian- Chicken Thigh Roulade |
Cooked Sous-Vide at 155f at 3 hrs.
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| Chicken Breast Roulade (Italian Version) |
Cooked Sous-Vide at 145f at 3 hrs. In between a Caprese and Antipasto salad.
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| Chicken Thigh Roulade (Mediterranean) |
Cooked Sous-Vide at 145f at 3 hrs. Mediterranean AntiPasto Salad.
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| Whole Turkey Sous-Vide Tutorial |
A Tutorial on how to make a Whole Turkey via Sous-Vide-Processing.
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| A5 Wagyu 17 oz Ribeye Sous-Vide |
Freakishly good!!!!
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| A5 Wagyu Petite New York Strip Sous-Vide |
Dang it was amazing!!!
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| Crowd Cow Ribeye 2.2 lbs |
A huge Ribeye Crow Cow!!!!
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| Oxtail Ragù over Polenta |
The Bomb!!!! SV-Processed at 167f at 30 hrs.
UMAMI TO THE 100 THE POWER.
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| Lamb Shoulder Chops |
These were magnificient!!!
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| Mega Meatloaf |
Mega Meatloaf Extravaganza!! 44 Lbs- Sous-Vide
SV-Process Organic Breasts......
Burnt-Ends-SV-Process and turned into Katsu too......
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| SV-Processed Organic Chicken Breasts |
SV-Process Organic Breasts......
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| Burnt-Ends-Sous-Vide-Processed |
Burnt-Ends-SV-Process and turned into Katsu too......
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