Search Recipes

46 results

10 min

Tomato Carpaccio - The Flavor Changes Completely with Feta Cheese and Sun-Dried Tomato Sauce

공격수셰프 Striker chef · 324 views

Sous Vide Chicken Thigh, Slow Cooking at 60°C Keeps the Juices Intact

공격수셰프 Striker chef · 122 views

Sous Vide

Chicken Thigh

Low Temperature Cooking

Salmon Confit – Cooked at 54°C for 40 Minutes for a Melt-in-Your-Mouth Texture

공격수셰프 Striker chef · 71 views

Salmon

Confit

Hwanggeumhyang Citrus

Low Temperature Cooking

Herb

Citrus

15 min

Grilled Avocado Prosciutto Roll - With Mango and Kaymak, Every Bite Is Complete

공격수셰프 Striker chef · 57 views

Blue Crab Salad Topped with Strawberry Ice Cream Pairs Better Than You'd Expect

공격수셰프 Striker chef · 50 views

Strawberry Lime Sweet and Sour Pork, Triple-Fried for Lasting Crunch

공격수셰프 Striker chef · 49 views

Pork Belly Confit – Brined and Slow-Cooked in Oil for 4 Hours for Exceptional Juiciness

공격수셰프 Striker chef · 45 views

Low Temperature Cooking

Brining

15 min

Salmon Ceviche - The Flavor of Salmon Really Comes Alive with Yuzu Ponzu and Sherry Vinegar Dressing

공격수셰프 Striker chef · 44 views

Salmon Confit - Getting the Olive Oil to Exactly 50°C Makes It Silky Smooth at Home

공격수셰프 Striker chef · 41 views

Low-Temperature Cooking

Sous Vide Trio: Pork Jowl, Chicken Thigh, and Salmon Marinated in the Same Sauce, Each Finished Differently

공격수셰프 Striker chef · 36 views

Blue Cheese Butter Steamed Mussels, Reducing the Broth by Half Makes All the Difference

공격수셰프 Striker chef · 34 views

Full Course with White Soy Beurre Blanc, Salmon Steak, and Shrimp Wasabi Cream

공격수셰프 Striker chef · 33 views

Tuna Tataki with Herb Oil - Blanching and Blending Basil Creates a Beautiful Color

공격수셰프 Striker chef · 33 views

Lobster Confit - Just 20 Minutes at Low Temperature Makes It Far Better Than What You Buy Outside

공격수셰프 Striker chef · 33 views

Low Temperature Cooking

Chicken Confit - Cooking the Chicken in Bacon Fat Saves Oil and Boosts Flavor

공격수셰프 Striker chef · 33 views

Low Temperature Cooking

Baek Kimchi Caviar Roll – Can't Believe You Can Make This at Home

공격수셰프 Striker chef · 32 views

Chicken Neck Sandwich - Marinated in Gochujang and Stir-Fried with Ratatouille Vegetables, It's Truly Different

공격수셰프 Striker chef · 32 views

Korean-Western Fusion

Crispy Salmon on Toast, Pan-Fried with Ghee for an Incredibly Crunchy Skin

공격수셰프 Striker chef · 32 views

Spinach Pesto Pasta - Cooked in Blue Crab Broth for a Naturally Sweet Flavor

공격수셰프 Striker chef · 31 views

Roasted Beet Salad - Oven Roasting Completely Transforms the Sweetness

공격수셰프 Striker chef · 31 views

Search Recipes

Search results

Tomato Carpaccio - The Flavor Changes Completely with Feta Cheese and Sun-Dried Tomato Sauce

Sous Vide Chicken Thigh, Slow Cooking at 60°C Keeps the Juices Intact

Salmon Confit – Cooked at 54°C for 40 Minutes for a Melt-in-Your-Mouth Texture

Grilled Avocado Prosciutto Roll - With Mango and Kaymak, Every Bite Is Complete

Blue Crab Salad Topped with Strawberry Ice Cream Pairs Better Than You'd Expect

Strawberry Lime Sweet and Sour Pork, Triple-Fried for Lasting Crunch

Pork Belly Confit – Brined and Slow-Cooked in Oil for 4 Hours for Exceptional Juiciness

Salmon Ceviche - The Flavor of Salmon Really Comes Alive with Yuzu Ponzu and Sherry Vinegar Dressing

Salmon Confit - Getting the Olive Oil to Exactly 50°C Makes It Silky Smooth at Home

Sous Vide Trio: Pork Jowl, Chicken Thigh, and Salmon Marinated in the Same Sauce, Each Finished Differently

Blue Cheese Butter Steamed Mussels, Reducing the Broth by Half Makes All the Difference

Full Course with White Soy Beurre Blanc, Salmon Steak, and Shrimp Wasabi Cream

Tuna Tataki with Herb Oil - Blanching and Blending Basil Creates a Beautiful Color

Lobster Confit - Just 20 Minutes at Low Temperature Makes It Far Better Than What You Buy Outside

Chicken Confit - Cooking the Chicken in Bacon Fat Saves Oil and Boosts Flavor

Baek Kimchi Caviar Roll – Can't Believe You Can Make This at Home

Chicken Neck Sandwich - Marinated in Gochujang and Stir-Fried with Ratatouille Vegetables, It's Truly Different

Crispy Salmon on Toast, Pan-Fried with Ghee for an Incredibly Crunchy Skin

Spinach Pesto Pasta - Cooked in Blue Crab Broth for a Naturally Sweet Flavor

Roasted Beet Salad - Oven Roasting Completely Transforms the Sweetness