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74 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

Schweinshaxe: Salt-Dry and Double-Roast at Low and High Heat for Crispy Golden Skin

육식맨 YOOXICMAN · 53 views

Crispy Outside Juicy Inside

Omurice - Coating the Meat with Flour Before Frying Makes All the Difference

요리왕비룡 Korean Food Cooking · 49 views

Braised Leek – Putting It in the Oven Turned a Garnish into the Main Course

공격수셰프 Striker chef · 46 views

Scrambled Egg Pasta, the Method of Adding Eggs at the End Is Surprising but the Flavor Is Spot On

공격수셰프 Striker chef · 45 views

Dry-Aged Pork Loin Steak with Madeira Wine and Onion Chutney

공격수셰프 Striker chef · 44 views

One-Pan Vongole Pasta, The Noodles Absorb the Clam Broth Directly So the Flavor Is Incomparable

공격수셰프 Striker chef · 44 views

Squid Ink Cold Pasta Tossed with Basil Pesto - The Perfect Party Dish

공격수셰프 Striker chef · 41 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

Air Fryer Reverse Searing: Juicy Steak with 30 Min at 100°C and 2 Min Pan Sear

육식맨 YOOXICMAN · 39 views

Buttermilk Fried Chicken — Flip Only Once to Keep the Coating On

육식맨 YOOXICMAN · 37 views

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

Tzatziki Sauce - Add Lime Juice and It Becomes a Greek-Style Dipping Sauce

공격수셰프 Striker chef · 36 views

Old-School Toast with Sweet Egg Patty

김진순 점심시간 · 36 views

Tuna Oil Pasta - Browning Garlic and Green Onion Then Adding Pasta Water Makes the Sauce Cling

김진순 점심시간 · 35 views

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

Smoked Salmon Stuffed Eggs with Korean Melon Glaze - A True Summer Taste

공격수셰프 Striker chef · 35 views

Farro Salad - 30 Minutes to Soak the Farro, Then Just Mix Everything Together

공격수셰프 Striker chef · 35 views

Ciabatta Cheese Sandwich, Just a Sprinkle of Bottarga Powder Makes It Completely Different

공격수셰프 Striker chef · 34 views

Chicken Breast Avocado Sandwich - Milk Sous Vide Made It Softer Than Chicken Thigh

공격수셰프 Striker chef · 33 views

Search Recipes

Search results

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

Schweinshaxe: Salt-Dry and Double-Roast at Low and High Heat for Crispy Golden Skin

Omurice - Coating the Meat with Flour Before Frying Makes All the Difference

Braised Leek – Putting It in the Oven Turned a Garnish into the Main Course

Scrambled Egg Pasta, the Method of Adding Eggs at the End Is Surprising but the Flavor Is Spot On

Dry-Aged Pork Loin Steak with Madeira Wine and Onion Chutney

One-Pan Vongole Pasta, The Noodles Absorb the Clam Broth Directly So the Flavor Is Incomparable

Squid Ink Cold Pasta Tossed with Basil Pesto - The Perfect Party Dish

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

Air Fryer Reverse Searing: Juicy Steak with 30 Min at 100°C and 2 Min Pan Sear

Buttermilk Fried Chicken — Flip Only Once to Keep the Coating On

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

Tzatziki Sauce - Add Lime Juice and It Becomes a Greek-Style Dipping Sauce

Old-School Toast with Sweet Egg Patty

Tuna Oil Pasta - Browning Garlic and Green Onion Then Adding Pasta Water Makes the Sauce Cling

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

Smoked Salmon Stuffed Eggs with Korean Melon Glaze - A True Summer Taste

Farro Salad - 30 Minutes to Soak the Farro, Then Just Mix Everything Together

Ciabatta Cheese Sandwich, Just a Sprinkle of Bottarga Powder Makes It Completely Different

Chicken Breast Avocado Sandwich - Milk Sous Vide Made It Softer Than Chicken Thigh