#ilovesousvide

when he is aware of the way in which to your coronary heart. ramen recipe up on the weblog! mike used a du… when he is aware of the way in which to your coronary heart. ramen recipe up on the weblog! mike used a duck recipe from #sousvidemagazine 😍😍😍 #🍜 #thatnoodlelife #ilovesousvide

it is fri-YAY, time for ALL the steak and lobster! surf and turf sandwich kind: s… it is fri-YAY, time for ALL the steak and lobster! surf and turf sandwich kind: sous-vide, pan-seared steak, miso butter sous vide lobster AND three items of bread (bread not sous vide 😅) hit up internationalsousvideday.com to enter to win a duplicate of sous-vide journal #ilovesousvide #intsousvideday tag a good friend you'd share this with!

#ad These Mango Basil Ice Pops, which remind me of mango sticky rice, are bursting with tropical flavors and infused with fresh basil and ginger. They are prepared in an immersion circulator, which aside from allowing hands-off cooking, is also great for intensifying fruit flavors. If you own an immersion circulator or are looking to explore a different (really fun!) style of cooking, be sure to check out @cuisinesolutions’s beautiful #sousvidemagazine! I’ve had so much fun cooking these popsicle recipes from the latest summer issue - it has been super inspiring for me, and I can’t wait to dive deeper into this cooking technique on the blog this year - grab the full recipe for these pops below! #ILOVESOUSVIDE … WHAT YOU’LL NEED: 1 cup coconut milk 1/3 cup sugar 1 lb frozen, ripe mango chunks 4 large basil leaves, whole 2 teaspoons fresh ginger, minced … DIRECTIONS: Set circulator to 181.4F. In a medium saucepan over medium heat, whisk together the coconut milk and sugar and continue whisking until the mixture just begins to boil. Remove from heat and chill in the refrigerator. Place the mango chunks, basil leaves, and ginger in a large sous vide pouch and add the coconut milk. Seal and cook for one hour. After cooking, chill thoroughly, then open the pouch and remove the basil. Blend well to smooth, then pour into ice pop molds. Freeze overnight for best results. Enjoy! #sousvide #sousviderecipes #sousvidenation #popsicles #popsiclesticks #epicurious #frozendessert #mango #basil #ginger #dessertrecipes #howisummer #feedfeed #easyrecipes #dessertrecipes #easydesserts https://www.instagram.com/p/B1WtewqnaQo/?igshid=1ik9qilpy3hlx

#ad SOUS VIDE popsicles?! 👏🏻 Yep! These honey peanut butter custard popsicles - with candied peanut clusters - hail from the latest issue of @cuisinesolutions #sousvidemagazine and are prepared with an immersion circulator! Cooking the egg-based custard with an immersion circulator allows for hands-off cooking and gently pasteurizes the egg yolks, which makes these popsicles totally safe to enjoy on these hot summer days! I became familiar with immersion circulators when I was working in restaurant kitchens, and now there are tons of affordable options for home kitchens. These gadgets are easy to store in small kitchens, and allow for super precise temperature-controlled cooking. It impossible to overcook anything with them, which let’s face it, is amazing. Grab the full recipe on the blog today - recipe link in my profile - and be sure to check out the summer issue of #sousvidemagazine for more sous vide inspiration and other creative summer recipes! #ILOVESOUSVIDE #sousvide #sousviderecipes #sousvidenation #popsicles #popsiclesticks #epicurious #frozendessert #peanutbutter #custard #dessertrecipes #howisummer #honey #peanutbutterlover https://www.instagram.com/p/B1E4vOKn_Pr/?igshid=hbqm2ryhkyym

The first International Sous-Vide Day is happening on Jan 26🎉 What are you going to Sous Vide? I’m thinking about a huge Sous Vide Feast!🤤 By the way, @CuisineSolutions will be giving away 100 signed copies of Sous-Vide magazine, Joule, Anova and online sous-vide classes. Check out InternationalSousVideDay.com to learn more and enter the giveaway👍🏻 #ilovesousvide