Sous Vide Egg Bites

author Jacob Hashem   1 year ago
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58 Like   5 Dislike

Bigger Sous Vide Egg Bites...now with hashbrowns!

So we made bigger egg bites...and they are spot on. More to come, and man, we are gonna burn through eggs with these.

Cooking Steak | The Sous vide way | North Yorkshire Restaurant

Chris Hill, Head Chef at The Aldwark Arms shows you how they cook Steak the Sous vide way. To see a full A la carte menu and directions on how to get to North Yorkshire Restaurant The Aldwark Arms please visit http://www.aldwarkarms.co.uk/.

Sous Vide Flan - Traditional Cuban Flan Recipe by Abuela!

My amazing mother in law is BACK! Making a delicious traditional Cuban Flan which turned out way more than amazing. This is so creamy and fantastic that you will LOVE IT! So easy and simple to make and extremely addicting. HOW TO COOK FLAN SOUS VIDE I cooked it for 1hrs @ (185°F / 85°C) * INGREDIENTS * I used for this sous vide cook. Caramel 1 Cup Granulated Sugar 1/4 Cup Water Flan Batter 1/4 Cup Condense Milk 1 3/4 Cup Whole Milk 3/4 Cup Granulated Sugar 3 Whole Eggs 1 Egg Yolk 1/2 tbsp Vanilla Extract ----------------------------------------------- SUBSCRIBE to This Channel: https://goo.gl/nl4swr ----------------------------------------------- Subscribe to my 2nd Channel: https://goo.gl/F6FH1G ----------------------------------------------- SVE Merch: https://teespring.com/stores/sve ----------------------------------------------- FOLLOW ME ON Facebook: https://www.facebook.com/Sous-Vide-Everything Instagram: https://www.instagram.com/sveverything/ ************************************************* THE EQUIPMENT I OFTEN USE IN MOST VIDEOS * SOUS VIDE EQUIPMENT * Joule Sous Vide Circulator: http://amzn.to/2mXdzRI Anova Precision Cooker WiFi: http://amzn.to/2mi76T3 Sous Vide Supreme: http://amzn.to/2s2nCtY Sous Vide Container: http://amzn.to/2merrsb Sous Vide Container Cover: http://amzn.to/2mbpTxt Tongs Tweezers: http://amzn.to/2nsiv0P Best Chamber Sealer: http://amzn.to/2hGHYF8 Cheap Suction Sealer: http://amzn.to/2mtj1Oi Chamber Bags: http://amzn.to/2fpvSzD Suction Bags: http://amzn.to/2mXfSUO Bag Holder: http://amzn.to/2vjBYp5 Mini Weight: http://amzn.to/2nF3Q2Q Pepper Grinder: http://amzn.to/2BYhNiz Large Clips: http://amzn.to/2nsunQP Stainless Steel Searing Circle Grate: http://amzn.to/2osFD3y Grate Inside Container: http://amzn.to/2pKCxIS (mine is 10x15) Rack System Lifter: http://amzn.to/2tMRNDE Sous Vide Rack System: http://amzn.to/2qu0eAK (Choose the right size for you) * EVERYTHING I USE * https://www.amazon.com/shop/sousvideeverything * TORCH SET UP * Torch: http://amzn.to/2BWYvv1 Searzall Torch: http://amzn.to/2meJLS7 Searzall (Heating Lamp): http://amzn.to/2mX8Pvl Torch Gas: http://amzn.to/2mwc5jG * SEARING GRATES * Searing Grates: http://amzn.to/2mbgI04 Round Elevated Grate: http://amzn.to/2rgnF54 * KNIVES * Main Knife: http://amzn.to/2AUAKDD Chef's Knife : http://amzn.to/2lwnIHQ Chef's Knife Japanese: http://amzn.to/2n6swju Sushi Knife: http://amzn.to/2mbhYAp Butcher's Knife: http://amzn.to/2mMOLip Long Carving Knife: http://amzn.to/2mXoJWD Electric Knife Battery: http://amzn.to/2rYSk74 Cleaver: http://amzn.to/2rwCuBe Nicer Cleaver: http://amzn.to/2rlnbr6 * SMOKER AND GRILL * Smoke Gun: http://amzn.to/2frGzyO Smoke Dome: http://amzn.to/2xAHgj7 Portable Stove: http://amzn.to/2hqF5VN Smoker: http://amzn.to/2DTMeYZ Wood Pellets: http://amzn.to/2mMOR9O Charcoal Grill: http://amzn.to/2mXaIbp Weber Griddle 1/2 Moon: http://amzn.to/2mehj2S Cast Iron Griddle Round: http://amzn.to/2nsi0E7 Heat Resistant Glove: http://amzn.to/2BFEk3J * OTHERS * Blender: http://amzn.to/2n3IpKx Cutting & Serving Board: http://amzn.to/2lTpcrz Granite Cutting Board: http://amzn.to/2mMYPb0 Food Grade Gloves: http://amzn.to/2lTd8H4 Bundt Cake Glass Pan: http://amzn.to/2mSE25M Glass Mason Jars 8 Oz.: http://amzn.to/2mSF6qm Glass Mason Jars 4 Oz.: http://amzn.to/2oxtx7Z Glass 7 Cup with Lid Container Kit: http://amzn.to/2onMYhB * VIDEO EQUIPMENT * Main Camera: http://amzn.to/2imsWSi 2nd Camera: http://amzn.to/2ldEOal Slow Motion Camera: http://amzn.to/2jTt8J8 Drone: http://amzn.to/2jSbK7G Pocket Drone: http://amzn.to/2Aw0NQZ Gimbal: http://amzn.to/2ilc3HU Main Lens: http://amzn.to/2AzKumn Zoom Lens: http://amzn.to/2BMF7k8 Large Travel Camera: http://amzn.to/2ntMidD Microphone: http://amzn.to/2jVU3UC Slider: http://amzn.to/2DeQTnd Tripod & Fluid Head: http://amzn.to/2mXhkGs Voice Over Mic: http://amzn.to/2n69j1h Acoustic Isolation: http://amzn.to/2BVgm9a * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Breakfast Bowl in a Jar Instant Pot Pressure Cooker Recipe

Breakfast in a Jar, cooked in the Instant Pot Pressure Cooker layers Tater Tots, Eggs, Cheese, Peach Mango Salsa and Cooked Breakfast Meat (This recipe used home made Deer Baloney cubes but you could use bacon or sausage) . It cooks in 5 minutes in the pressure cooker. Flavors blend into a savory breakfast treat. Deer Baloney is demonstrated in our video : https://www.youtube.com/watch?v=yYZyiSEbDyU Instant Pot can be purchased here: http://amzn.to/1rnt1XL

Sous-Vide Chicken Breast with Crispy Skin (Sous-vide series, Ep. 3)

Sous-Vide Chicken Breast with Crispy Skin (Sous-vide series, Ep. 3) and tips on how to pull it off on a weekday #becauseittastesgood Sous-vide guide (equipment, basic info, etc): https://youtu.be/NkyWtgW-ySI Time and Temp for Chicken Breasts: 141F (60.5C) for 1 hour Salsa Verde: 1 packed cup of fresh parsley, cilantro, or mint leaves 2 tsp lemon zest 1 Tbsp lemon juice 1 garlic clove roughly chopped 1/4 cup pine nuts or walnuts 1/3 cup olive oil Salt to taste Place everything in a blender and puree, scraping down a few times, until you get a uniform consistency. If the sauce isn't processing nicely (this will depend on your food processor), add more oil until it's moving nicely. Kale video: https://youtu.be/5kb6WkJBJUw Almond Cream Sauce 2 Tbsp heavy cream 2 Tbsp coarse almond butter 1 Tbsp salsa verde (or some chopped herbs and a squirt of lemon) Support my channel https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitchenCooking/ TWITTER: https://twitter.com/HelenRennie1 INSTAGRAM: https://www.instagram.com/helen.rennie/

How to make Sous Vide Egg bites like the ones you get at Starbucks.

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