Duck Confit Cooked Sous Vide

A beautiful Duck confit on a bed a garlic mashed potatoes cooked Sous Vide. Life is hard....





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Chiliean Sea Bass Cooked SousVide

We did a nice cooked Chilean Sea bass in our SousVide Supreme Oven. Nice flavours, tender and a nice broth. Served on pasta zucchinis, tomatoes and fresh herbs.

Thanks for recipes at this website.
http://blog.sousvidesupreme.com/2011/07/saffron-scented-halibut/


Cooked at 140F for 12 minutes.







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Cooking Steaks SousVide - Water Oven SousVide Supreme Machine

The texture of the steak is soft and buttery and velvety! Almost unbelievable is how easy it was... Set it and forget it for at least the recommended cooking time based on meat thickness and doneness desired. Then when ready, sear it as desired! The longer it stays in the sous vide, the more tender it is, yet not cooked beyond the selected temperature!

Literally in one hour we had a better than most restaurant-style steak at home with minimal effort! Plus reproducible every time!

Cooked at 134 F


After sousvide, grilled on BBQ


Two different steaks, same cooking colour and doneness.


Sousvide Supreme Machine


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USDA Beef Tenderloins - Grillgrate.com and Maillard reaction

Here are some of the greatest steaks that I have cooked on my grillgrate product. You can see the Maillard reaction on these steaks and nice sear marks. It was really great.











Grillgrate.com is a great product for searing steak.

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Pulled Pork Nachos

Too much pulled pork? no worries... You can make nice nachos like you see right here. It's so good and easy and probably the best nachos you can get beside chicken.




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Hard life...someone gotta eat lobsta rolls

Well guys yesterday was a great night. I got to eat lobsters and today I made with the leftovers many Lobster rolls with a four pounder lobster. Look at the size of these claws! Only claw meat served! I am not sharing....





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Smoked Salmon with a Glass of Ice Wine

It's time again to make hot smoked salmon using the recipe of Chef Jason Hill. His recipe is a sure shot and will amaze your guest. Two things, I cut down the salt by half and cut the salmon in more strips to get more flavor.

Chef Jason Hill Recipe

Look at this....








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