Jan 3, 2018
Sous Vide al pastor with Sous Vide Venezuelan chorizo on a charred flour tortilla, cabbage, radish, seasoned avocado, pickled red onion and cilantro. Chipotle spiced cauliflower rice and black beans on the side.
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Sous Vide al pastor with Sous Vide Venezuelan chorizo on a charred flour tortilla, cabbage, radish, seasoned avocado, pickled red onion and cilantro. Chipotle spiced cauliflower rice and black beans on the side.
Creamy polenta with horseradish, Sous Vide chuck short ribs (70.0C/24hrs) finished with bbq sauce, Sous Vide asparagus (83.0C/10min) and garnished with pickled red onion and bag juice gravy.
Sous vide veal sweetbreads on spinach. Technique described in @chefchrismcd "The Complete Sous Vide Cookbook" #sousvide #sousvidenation #sousvidecooking #sweetbreads #foodie #foodiestuff #foodporn #sousvideforthesoul #tacticalfoodlab #tbt (at Tactical Food Lab)
Sous vide pork pozole verde. Garnished with red onion, cilantro and avocado. #sousvide #sousvidenation #sousvidecooking #foodiestuff #foodie #foodporn #pozole #pork #sousvideforthesoul #tacticalfoodlab (at Tactical Food Lab)
Creamy mushroom risotto, sous vide pork sirloin (57.2C/12hrs) (fennel seeds, garlic, S&P, oregano) "porchetta" and garnished with a little fresh black truffle. #risotto #sousvidenation #sousvide #sousvidecooking #porchetta #foodie #foodiestuff #foodporn #sousvideforthesoul #tacticalfoodlab (at Tactical Food Lab)
Sous vide bbq pulled pork tacos with seasoned avocado, pickled red onion and cilantro. Refried beans and cauliflower rice with tomato, green chillies and onion. #Nom #TacoTuesday #sousvide #sousvidenation #sousvidecooking #foodiestuff #foodie #foodporn #sousvideforthesoul #tacticalfoodlab (at Tactical Food Lab)
Sous vide bbq pulled pork tacos with seasoned avocado, pickled red onion and cilantro. Refried beans and cauliflower rice with tomato, green chillies and onion. #Nom #TacoTuesday #sousvide #sousvidenation #sousvidecooking #foodiestuff #foodie #foodporn #sousvideforthesoul #tacticalfoodlab (at Tactical Food Lab)
Sous Vide bbq chuck short ribs (70.0C/24hrs) on red lentil purée. Garnished with bag juices with veal demi glace and cilantro. #sousvide #sousvidecooking #sousvidenation #foodie #foodiestuff #foodporn #shortribs #lentils #sousvideforthesoul #tacticalfoodlab (at Tactical Food Lab)