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Κουτάλα Ιμπεριαλισμός Σε μία μεγάλη κλίμακα sous vide reddit Μεξικό Leia Παρουσιάζω

First Sous Vide! Total game changer! : r/sousvide
First Sous Vide! Total game changer! : r/sousvide

Do you even sous vide bro? : r/sousvide
Do you even sous vide bro? : r/sousvide

Sous Vide Eggs - Are they worth it? : r/sousvide
Sous Vide Eggs - Are they worth it? : r/sousvide

How do y'all feel about sous vide+smoke? : r/smoking
How do y'all feel about sous vide+smoke? : r/smoking

Boneless short ribs, sous vide for 48hrs at 132° then seared in the Griswold! : r/sousvide
Boneless short ribs, sous vide for 48hrs at 132° then seared in the Griswold! : r/sousvide

Now I know what all the hype is about. I forgot to salt my NY Strip before putting it in the bag so I put it on before searing. I've cooked thousands
Now I know what all the hype is about. I forgot to salt my NY Strip before putting it in the bag so I put it on before searing. I've cooked thousands

The Food Lab's Complete Guide to Sous-Vide Steak : r/sousvide
The Food Lab's Complete Guide to Sous-Vide Steak : r/sousvide

Homemade] 30 hour Sous Vide sirloin roast. : r/food
Homemade] 30 hour Sous Vide sirloin roast. : r/food

Top Sirloin with a crust I am finally proud of! : r/sousvide
Top Sirloin with a crust I am finally proud of! : r/sousvide

3 inch NY Strip, 135/5 hours and finished in my ooni pizza oven : r/sousvide
3 inch NY Strip, 135/5 hours and finished in my ooni pizza oven : r/sousvide

First sous vide I've done! 134 for 1 hour... was a little tough for what I was going for, any recommendations? : r/sousvide
First sous vide I've done! 134 for 1 hour... was a little tough for what I was going for, any recommendations? : r/sousvide

My first Sous Vide steak - an inexpensive grocery store choice boneless ribeye. Not my usual grade or vendor, but 2 hours at 133 and an uncooled sear gave me a quite
My first Sous Vide steak - an inexpensive grocery store choice boneless ribeye. Not my usual grade or vendor, but 2 hours at 133 and an uncooled sear gave me a quite

Prime rib for two. Salt and MSG rubbed for two days in the fridge then sous vide 130° for 5 hours with butter and rosemary. Sear. Merry Christmas : r/ sousvide
Prime rib for two. Salt and MSG rubbed for two days in the fridge then sous vide 130° for 5 hours with butter and rosemary. Sear. Merry Christmas : r/ sousvide

My first sous vide: entrecote 4 hours on 51 degrees. With good quality olive oil & balsamico. Baked it a bit to long on the non fatty side. But it tasted great! :
My first sous vide: entrecote 4 hours on 51 degrees. With good quality olive oil & balsamico. Baked it a bit to long on the non fatty side. But it tasted great! :

Homemade] Sous Vide Ribeye, finished in the broiler : r/food
Homemade] Sous Vide Ribeye, finished in the broiler : r/food

First sous vide steak : r/sousvide
First sous vide steak : r/sousvide

Filet mignon 140/2 - came out great : r/sousvide
Filet mignon 140/2 - came out great : r/sousvide

Sous Vide Chuck Steak : r/sousvide
Sous Vide Chuck Steak : r/sousvide

My first sous vide steak! Frozen strip steak, 4 hours @ 131, ice water bath for 1.5 hrs, then reverse seared on Weber Kettle with pecan chunks. Pretty happy. : r/sousvide
My first sous vide steak! Frozen strip steak, 4 hours @ 131, ice water bath for 1.5 hrs, then reverse seared on Weber Kettle with pecan chunks. Pretty happy. : r/sousvide

Cooking sous vide for the second time. 135F for 2:30 : r/sousvide
Cooking sous vide for the second time. 135F for 2:30 : r/sousvide

Sous vide beef Wellington. It's great to know exactly how cooked your tenderloin is! : r/sousvide
Sous vide beef Wellington. It's great to know exactly how cooked your tenderloin is! : r/sousvide

Homemade] - Picanha Sous Vide : r/food
Homemade] - Picanha Sous Vide : r/food

First time cooking sous vide. Ribeye at 129 for 1 hour. I'm hooked! : r/steak
First time cooking sous vide. Ribeye at 129 for 1 hour. I'm hooked! : r/steak

First Sous Vide Steak I've made...thanks for the tips on this sub : r/ sousvide
First Sous Vide Steak I've made...thanks for the tips on this sub : r/ sousvide

Sous vide then smoked bottom round roast : r/sousvide
Sous vide then smoked bottom round roast : r/sousvide

I Thought Ribeye at 137° for 2 Hours Was Blasphemy......I Was Wrong, and I'm Sorry : r/sousvide
I Thought Ribeye at 137° for 2 Hours Was Blasphemy......I Was Wrong, and I'm Sorry : r/sousvide