#sousvideathome

[marziesreads]

Sriracha Chicken in progress, #sousvide à la @lisaamica’s récipé. One of our favorites! All thanks to @andres_kaifer 💗 #sousvideathome https://www.instagram.com/p/B8kOcNmAA5S/?igshid=79l68b8n9akb

[umaminata]

How many hours for turkey breast bites? I usually sous vide turkey breast for 18hrs but I’m afraid it’d be too much for the small pieces🧐 Any suggestions? . Temperature - 131F/55C . #sousvide #sousvideturkey #sousvideturkeybreast #sousvidecooking #sousvideathome #anovafoodnerd #turkeybreast https://www.instagram.com/p/Bm6q1zPnmwY/?utm_source=ig_tumblr_share&igshid=me6bo87rmnoo

[bonerep]

Sous vide then quick fried Puerto Rican Pernil on cauflower rice, guacamole, dressed spinach with carrot, baby bells, and shallot. Garnished with baked tortilla strips and pickled radish. Adapted from Sous Vide Home by @lisaamica #sousvide #sousvideathome #sousvidecooking #pernil #foodiestuff #foodporn #foodie #cauliflowerrice #guacamole #sousvideforthesoul #tacticalfoodlab (at Tactical Food Lab)

[nomiku]

Help Us Bring this Panel to Life!

We’re teaming up with Chef Kevin Gillespie (seen above), Meathead Goldwyn, and the Lisa Ekus Group to bring a panel on the evolving nature of the culinary and food business world to life!

Chef Kevin Meathead, Lisa Ekus, and cofounder Lisa all bring diverse disciplines and experience to the world of food business--books, restaurants, tech, and more. 

With cofounder Lisa on board it’s the power of two Lisas plus two very talented meat-lovers. SXSW won’t know won’t hit ‘em...unless our panel doesn’t get voted into existence. 

We’re hoping we can give SXSW-ers practical, inspiring, and fun information through this panel--and can only do it if we get enough votes. See more information and cast your vote here!