Sauvignon-blanc-braised pineapple, cooked at 167 for one hour and then chilled4yr ⋅ godofcongress ⋅ r/sousvide
Octopus at 171 for 5 hours in salt and olive oil, finished in a cast iron skillet on top of the grill. Served with simmered potatoes, chorizo, and a homemade fresh herb salsa verde.4yr ⋅ godofcongress ⋅ r/sousvide
Tuna tasting, salmon tasting, and young yellowtail nigiri at Yama in south Charlotte4yr ⋅ godofcongress ⋅ r/sushi
Short ribs at 144 for 48h. Served over wild rice and a red wine reduction4yr ⋅ godofcongress ⋅ r/sousvide
Bison tenderloin, sweet potatoes, roasted red peppers and chili-braised pistachios3yr ⋅ godofcongress ⋅ r/tonightsdinner
Frathouse cooking, accentuated by the plastic wine glass. Beef short ribs for 24h at 180, and a bell pepper stuffed w applewood smoked bacon, onions, and mozzarella for 2h at 180. Sauce is a red wine reduction with thyme, butter, and the remaining juice from the bag. Finished in the saucepan.5yr ⋅ godofcongress ⋅ r/sousvide
Sous vide Korean pork belly tacos with kimchi slaw and pickled onions4yr ⋅ godofcongress ⋅ r/tonightsdinner
Sous vide southwestern style burgers, topped with pepper jack and homemade guac/Pico!5yr ⋅ godofcongress ⋅ r/burgers
Frathouse eats - sous vide ribeye with roasted asparagus and french onion soup rice4yr ⋅ godofcongress ⋅ r/tonightsdinner
Hormard au vin: lobster tail, hen of the woods mushroom, sweet carrots, and pearl onions.3yr ⋅ godofcongress ⋅ r/FoodPorn
Surf and turf: duck confit, duck fat-seared scallops, pommes sarladaise, escarole salad, hollandaise.2yr ⋅ godofcongress ⋅ r/CulinaryPlating
