RAMW on X: "Chef Kamal Chanaka @SmithCommonsDC gave #blueglacier salmon the royal treatment - a sous vide herb crust with salmon roe & crisps, Chilean prune purée, anise reduction, crema Merquen +
![Korean BBQ Pork Loin | Blue Jean Chef - Meredith Laurence | Recipe | Bbq pork, Bbq pork loin, Pork loin Korean BBQ Pork Loin | Blue Jean Chef - Meredith Laurence | Recipe | Bbq pork, Bbq pork loin, Pork loin](https://i.pinimg.com/originals/92/48/e4/9248e4bcfe79ce884266e3d1b65a345a.jpg)
Korean BBQ Pork Loin | Blue Jean Chef - Meredith Laurence | Recipe | Bbq pork, Bbq pork loin, Pork loin
Will cooking meats using sous vide for too many hours result in an undesirable texture at some point? - Quora
![It's Hatch Chile Season! WF had them for $0.33/lb this weekend, so 18lbs + weed burner + KitchenAid Food Strainer = 14 cups of pure roasted chile paste : r/Cooking It's Hatch Chile Season! WF had them for $0.33/lb this weekend, so 18lbs + weed burner + KitchenAid Food Strainer = 14 cups of pure roasted chile paste : r/Cooking](https://external-preview.redd.it/MM8PdSHZtXNN7uOuPXyX3VhDg9dwSthwKoA0LiSjYgo.jpg?auto=webp&s=499a86419a45e2845a872fa76a19c1add3e378ab)