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10 results

60 min

Coq au Vin, Braising the Chicken Long in Red Wine Makes the Meat Melt Tenderly

공격수셰프 Striker chef · 40 views

Duck Confit — Takes 4 Days But Low-Temperature Cooking Completely Transforms the Texture

공격수셰프 Striker chef · 38 views

Low Temperature Cooking

Beef Bourguignon - Sear the Short Rib with Maillard Reaction and Braise in Red Wine for Two Hours Until the Meat Melts

공격수셰프 Striker chef · 35 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

Vichyssoise – Cold Potato Soup That's So Rich and Creamy You Keep Going Back for More

공격수셰프 Striker chef · 31 views

Beef Bourguignon, Made with Wild Grape Wine for a Richer and Deeper Flavor than Regular Wine

공격수셰프 Striker chef · 29 views

Caviar Potato Blini, The Batter Changes When You Sieve the Potato While Hot

공격수셰프 Striker chef · 27 views

Bouillabaisse, Making Your Own Stock Gives the Exact Same Restaurant Taste

공격수셰프 Striker chef · 26 views

Ratatouille, Stir-frying Each Vegetable Separately Preserves Their Individual Flavors

공격수셰프 Striker chef · 25 views

Ratatouille – Just Vegetables, But the Tomato Sauce Is So Good You Keep Eating

공격수셰프 Striker chef · 23 views

Search Recipes

Search results

Coq au Vin, Braising the Chicken Long in Red Wine Makes the Meat Melt Tenderly

Duck Confit — Takes 4 Days But Low-Temperature Cooking Completely Transforms the Texture

Beef Bourguignon - Sear the Short Rib with Maillard Reaction and Braise in Red Wine for Two Hours Until the Meat Melts

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

Vichyssoise – Cold Potato Soup That's So Rich and Creamy You Keep Going Back for More

Beef Bourguignon, Made with Wild Grape Wine for a Richer and Deeper Flavor than Regular Wine

Caviar Potato Blini, The Batter Changes When You Sieve the Potato While Hot

Bouillabaisse, Making Your Own Stock Gives the Exact Same Restaurant Taste

Ratatouille, Stir-frying Each Vegetable Separately Preserves Their Individual Flavors

Ratatouille – Just Vegetables, But the Tomato Sauce Is So Good You Keep Eating