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10 results

90 min

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

300 min

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

공격수셰프 Striker chef · 45 views

Low Temperature Cooking

Brining

120 min

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

공격수셰프 Striker chef · 38 views

Low Temperature Cooking

Pulled Pork: Marinate with Dry Rub and Roast at 120°C Until It Falls Apart with a Spoon

육식맨 YOOXICMAN · 37 views

Low Temperature Cooking

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

Lobster Tomato Confit – Cook in Oil and Turn Into Tomato Sauce for Michelin-Level Dining at Home

공격수셰프 Striker chef · 30 views

Low Temperature Cooking

Vanilla

Italian Style

130 min

Mushroom Confit – Slow-Cooked in Oil for 2 Hours, Perfect for Pasta, Salads, and More

공격수셰프 Striker chef · 24 views

Low Temperature Cooking

Versatile Ingredient

30 min

Egg Yolk Confit – Cooked in Oil at 90°C, Served with Baguette and Caviar for a Perfect Appetizer

공격수셰프 Striker chef · 18 views

Low Temperature Cooking

Sour Cream

Chives

Search Recipes

Search results

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

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

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

Pulled Pork: Marinate with Dry Rub and Roast at 120°C Until It Falls Apart with a Spoon

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

Lobster Tomato Confit – Cook in Oil and Turn Into Tomato Sauce for Michelin-Level Dining at Home

Mushroom Confit – Slow-Cooked in Oil for 2 Hours, Perfect for Pasta, Salads, and More

Egg Yolk Confit – Cooked in Oil at 90°C, Served with Baguette and Caviar for a Perfect Appetizer