Sous Vide Egg Bites

author Jacob Hashem   1 year ago

58 Like   5 Dislike

Bigger Sous Vide Egg 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

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: ----------------------------------------------- Subscribe to my 2nd Channel: ----------------------------------------------- SVE Merch: ----------------------------------------------- FOLLOW ME ON Facebook: Instagram: ************************************************* THE EQUIPMENT I OFTEN USE IN MOST VIDEOS * SOUS VIDE EQUIPMENT * Joule Sous Vide Circulator: Anova Precision Cooker WiFi: Sous Vide Supreme: Sous Vide Container: Sous Vide Container Cover: Tongs Tweezers: Best Chamber Sealer: Cheap Suction Sealer: Chamber Bags: Suction Bags: Bag Holder: Mini Weight: Pepper Grinder: Large Clips: Stainless Steel Searing Circle Grate: Grate Inside Container: (mine is 10x15) Rack System Lifter: Sous Vide Rack System: (Choose the right size for you) * EVERYTHING I USE * * TORCH SET UP * Torch: Searzall Torch: Searzall (Heating Lamp): Torch Gas: * SEARING GRATES * Searing Grates: Round Elevated Grate: * KNIVES * Main Knife: Chef's Knife : Chef's Knife Japanese: Sushi Knife: Butcher's Knife: Long Carving Knife: Electric Knife Battery: Cleaver: Nicer Cleaver: * SMOKER AND GRILL * Smoke Gun: Smoke Dome: Portable Stove: Smoker: Wood Pellets: Charcoal Grill: Weber Griddle 1/2 Moon: Cast Iron Griddle Round: Heat Resistant Glove: * OTHERS * Blender: Cutting & Serving Board: Granite Cutting Board: Food Grade Gloves: Bundt Cake Glass Pan: Glass Mason Jars 8 Oz.: Glass Mason Jars 4 Oz.: Glass 7 Cup with Lid Container Kit: * VIDEO EQUIPMENT * Main Camera: 2nd Camera: Slow Motion Camera: Drone: Pocket Drone: Gimbal: Main Lens: Zoom Lens: Large Travel Camera: Microphone: Slider: Tripod & Fluid Head: Voice Over Mic: Acoustic Isolation: * 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 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 : Instant Pot can be purchased here:

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): 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: 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 My cooking classes in the Boston area: FACEBOOK: TWITTER: INSTAGRAM:

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

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