• Email
    • Facebook
    • Instagram
    • Twitter

The Weekday Kitchen

The Weekday Kitchen

  • The Weekday Kitchen
  • Home
  • Random Musings
  • What I’m Cooking
  • Things I Love
  • About

Anova Sous Vide

May 20, 2016 by Angela 2 Comments

This is the Anova Sous Vide I currently have. 

51EeOZiSZxL._SL1500_ (1)

As you can see, that model is now going for nearly 500 dollars. It was 169.00 when I bought it mid-2014.

They have a new version. Near as I can tell, the difference is that the older version has slightly higher wattage, which will allow you to heat larger amounts of water. However, with the proper insulation, the new version should be more than sufficient for the home cook.

SO…what is Sous vide? Sounds *very* fancy right?

Well…think of it as your new crock-pot. Particularly if you’re not a “well-done all the time” kind of person.

There’s a ton of information out there on the internet about Sous Vide cooking, and a lot of it very good. So I may not be adding anything but I will try to make this thing less intimidating.

So what is it?

It’s essentially slow-cooking in a vacuum bag. If you’ve eaten in a very fancy restaurant in the last several years, you’ve probably had something that was cooked sous-vide style (but may not have known it).

The *HUGE* advantage to cooking with a sous vide is that it allows you to hold meat at a particular temperature/doneness for long periods of time. That can be very convenient for when everyone doesn’t come home at the same time, or preparing for parties. And it can be very fun if you’re trying to experiment with different meat textures because over time, even at lower temperatures (rarer),  collagen breaks down making meat more tender.

You will also need a vacuum packer to use this equipment, as well as a pot of water deep enough,

What makes this thing so great…my Amazon review

I had it out of the box, read the instructions, and hooked up and ready to turn on within about 5 minutes.

My tap water is apparently around 136, and it took 4 minutes to get about 8 quarts of water up to temp (142). Less time than it took me to vacuum pack the chicken breast.

I cooked the chicken breast for about 2 hours.

It’s clearly very well made, quickly heating the water and amazingly quiet. The controls are easy to use and intuitive. The only thing I would maybe wish for is to be able to change the time/temp on the fly without completely resetting it, and that it would start the countdown at the time the water comes up to the proper temperature but now that I know that it doesn’t, it’s easily accounted for.

I LOVE the fact that the space investment is minimal. I need another mini-full-sized appliance like I need a hole in the head. The setup also makes it very very versatile for different kinds of meat.

So a comment on the chicken. It was amazingly tender. But I figured out that it’s possibly a bit *too* tender for my tastes as far as chicken goes. After I cooked it I realized that I actually *like* my chicken overcooked (having been served a chicken sandwich that was raw and gotten grossed out by it, I’ve been that way). I probably should have started on something I like to eat pretty rare like beef. I imagine I will have a great experience with my fish because I HATE overcooked fish.
Regardless that’s no reflection on the unit, just my personal bad taste in chicken. I guess if I didn’t like my chicken overcooked I’d say that it gives chicken a much nicer texture (similar to rabbit or frog legs). Regardless I’m very excited to try new things with this unit. It kind of feels like when I first fell in love with my pressure cooker.

Additional info Feb 2015
I have been using this for about 4 months now pretty steadily and here are my comments.
I still think it’s a 5 star and bought one for my MIL for Christmas. If it broke, I’d buy another one.
Still easy to use, I have cooked in it so far:

Pork: chops and loin roast, the very best is to cook a pork roast with the bones (if you can find it) at 135-140 (that’s going to give you a medium rare to medium texture). The time would be dependent on how thick the cut of meat is but I’ve found that 12 hours is great if the bones are in it because the fat and bone give the meat some exceptionally good flavor. Somewhat like pork prime rib.

Lamb: Leg of lamb is excellent cooked at a medium rare. I have not tried chops yet but I’d think that with the bones in cooking for 8 hours or more would give excellent flavor.

Beef: tenderloin is excellent when cooked with butter and seasonings for an extended period of time. I have done T bones and the bone gives good flavor but cooking for a long period of time gives a different texture than just putting on the grill. Because the meat does continue to lose some liquid it get kind of dry (not really dry but not as juicy) however the breakdown of collagen and proteins makes it not tough. It’s just a completely different texture. I have shortribs in there right now, cooking for 36 hours. That’s supposed to be wonderful.

Pheasant: the best pheasant I’ve had in my entire life. A friend gave me a couple of birds with the bones but no skin (this is pretty typical because from what I can tell most hunters aren’t keen to pluck birds when they’re out in the field lol). Even given having incredibly lean bird and no skin, adding a bit of butter and some thinly sliced onions, and cooking to medium (around 145ish) for about 8 hours gave the most flavorful pheasant I’ve ever had (and that includes in fancy pants restaurants).

Eggs: I pasteurized eggs in it. Easier on the stove or buying them but it’s an option.

Some notes:

Maillard reaction: There isn’t any. At all. You can expect your meat to come out looking anemic. If you want browning (and most people do) a quick turn on the grill, under the broiler, or hitting with a torch is in order. We have pan seared as well. In my opinion the best time to do this is after so that you have a nice crust. Before seems to be a waste of time. Adding some brown sugar (to the pork particularly) can make a really nice brown crust.

Juices after cooking: when you remove the juice from the bag, it will have some proteins in it that form a funky scum when you cook them in a pan. However, if do pan sear the meat, then deglaze, and add the juices from the bag (or just some wine and the juices) cook for a minute in a small sauce pan (or for the lamb I added some mint jelly), then use a immersion blender or something with high shear (food processor) to emulsify the thickened proteins and it makes an incredible sauce, exceptionally flavorful. You can also make a bechamel and add it, then stick-blend. The possibilities are endless.

Spices: raw garlic is not something I recommend it gets a very sharp flavor. I’d roast or pan-cook it (or use garlic powder which is what I normally do). Using dried powdered spices is the best way to go because you don’t want too much liquid in the bag or vacuum is going to be difficult. I have heard of people making ice cubes of seasoning liquid and adding to the vacuum bag. That would work well. I have also used powdered wine, that works nicely. I noticed that using fleur de sel and pepper only gives a very very nice flavor to beef (there’s something about the fleur de sel that really gets into the meat…maybe like a subtle iron or copper flavor? It’s delicious).

I’ve found that if I do have something juicy or add a sauce, I freeze without vacuum packing, then vacuum pack after frozen. This prevents from ruining the seal on the bag, and you get the flavor from the sauce or liquid that’s in the bag.

These bags are like 100 times better than the food saver bags. I had one food saver bag split on me…these don’t. One thing to note when you seal the bag…make sure the entire seal is made (with no liquid to interrupt the seal) or the bag will split. With very expensive cuts I have double-bagged.

IF YOU LIKE THIS POST YOU WILL ALSO LIKE…

  • Blackstone Grill Review
  • Breville Sous Chef Food Processor Review
  • Humboldt Fog Cheese Review
  • Pizza-Que Review
  • Instant Pot Review
  • Pressure Cooking Primer
  • Immersion Blender Review
  • KitchenAid Multi-Cooker with Stir Tower Review
  • Swissmar Mandoline Review
  • Chicago Metallic Trio Lasagna Pan Review
  • Philips Pasta Maker Review
  • Sushi Bazooka Review

Filed Under: Things I Love Tagged With: Things I Love

This post contains affiliate links. If you click the links and make a purchase, I do get a small commission from the sale of the product. It does not impact the purchase price to you. I do not recommend products I have not used, ever. Thank you for your support!

Independent Watkins Consultant

Interested in winning free Watkins products? Click here.

Interested in purchasing Watkins products? Click here.

Interested in a respected home business of your own? Click here.

Lemon Sour Cream Ombre Cake
Baked Asparagus

Trackbacks

  1. Sous Vide Pork Roast | My Blog says:
    August 26, 2016 at 2:11 am

    […] in the sous vide. If you don’t have one, I highly recommend it. Cook to your liking but I usually cook pork […]

    Reply
  2. Sous Vide Leg of Lamb | The Weekday Kitchen says:
    September 11, 2019 at 5:14 pm

    […] you’re ready to cook, sous vide. Typically 134 degrees is about medium rare. I went just slightly below that so there was room to […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About me

Hello, I’m Angela!
Welcome to The Weekday Kitchen, a blog to document my cooking techniques to share with my children. This is the modern equivalent of my grandmother’s handwritten recipes. They can no longer read cursive so…

Loading
wordpress com stats

theweekdaykitchen

Happy Wing Day y'all! 🍗⁠ ⁠ Honey and Black Happy Wing Day y'all! 🍗⁠
⁠
Honey and Black Garlic Chicken Wings! So gooey and delicious! Tons of umami and a kick of Gochujang!⁠
⁠
Right click here for recipe, or check out my linkinbio!⁠
⁠
https://bit.ly/3osMBRW⁠
⁠
#nationalchickenwingday #blackgarlic #umami #umamibomb #chickenwings #wings #delicious #spicy #friedchicken #chicken #gochujang
What is Pi? ⁠ The number π is a mathematical co What is Pi? ⁠
The number π is a mathematical constant, approximately equal to 3.14159. It is defined in Euclidean geometry as the ratio of a circle's circumference to its diameter...⁠
⁠
apple pi, cherry pi, pecan pi, pumpkin pi, pizza pi...Whatever it is hope you're having a wonderful Pi day!! 💓⁠
⁠
Right-click here for the easiest pie crust ever: https://bit.ly/2Wc90FK⁠
⁠
#piday #pi #pie #happypiday #pieday #baking #instagood #foo #homemade#letthemeatpie #dessert
I feeling a bit under the weather today...time for I feeling a bit under the weather today...time for some homemade comfort food? I think so. With stock made in the @instantpotofficial this recipe is sure to bring on the comfort, while being much faster and easier. ⁠
⁠
Recipe here⁠
⁠
https://bit.ly/2VMqaN6⁠
⁠
And all recipes and instructions can be found on my Linkinbio page!⁠
⁠
⁠
#comfortfood #foodi#homemade #foodstagram #yummy #delicious #homecooking #foodblogger #cooking #foodiesofinstagram #yum #soulfood #instantpotrecipes #instantpotchallenge #pressurecooker #instantpotlove #instantpotcooking #instapot #pressurecooking #instantpotmeals
We eat A LOT of guacamole. Like, a lot. Every once We eat A LOT of guacamole. Like, a lot. Every once in a while it's nice to have something just a little different and this hits the spot. 🥑🥑⁠
⁠
Avocados, feta, tomatoes and fresh basil. It's a really amazing flavor combination, so fresh and tasty. ⁠
⁠
Recipe here⁠
⁠
https://bit.ly/3ywJzjT⁠
⁠
And all recipes and instructions can be found on my Linkinbio page⁠
⁠
⁠
#avocado #food #foodie #avocadolover  #foodblogger #salad #homemade #guacamole #recipe #recipes #homemade #feta
I never knew how serious Friday Fish Fry was in Wi I never knew how serious Friday Fish Fry was in Wisconsin until I moved here. It is legit serious. 🐟⁠
Every restaurant, regardless of type of restaurant, has a fish fry on Friday nights. Pizza place? Fish Fry. Supper Club? Fish Fry. Mexican joint? Fish fry. The Journal Sentinel has an article online showing “The 43 best Friday Fish Fry’s” in Milwaukee. THE FORTY THREE BEST. 😆⁠
⁠
Of course you must make it with beer and @coorsbanquet is perfect for this recipe! ⁠
⁠
↔️ Swipe to see the steps...⁠
⁠
Recipe here...⁠
⁠
https://bit.ly/3rXgQlL⁠
⁠
Tartar sauce recipe (you must try this if you love Frisch's Big Boy tartar sauce! You can't get that here, so I have to make it!)⁠
⁠
https://bit.ly/3yphV8l⁠
⁠
And all recipes and instructions can be found on my Linkinbio page!⁠
⁠
⁠
#fishfry #fish #seafood #foodblogger #fishing #friedfish #fishfryfriday #fishlover #homemade #dinner #firdayfishfry #coorsbanquet #banquetbeer #cookingwithbeer #beer #beerandfood #foodandbeer #tartarsauce #fishandchips
Do you like curried chicken salad? I had never had Do you like curried chicken salad? I had never had one that I liked (which is odd...I like all the things in it?? but the balance was just never quite right between the curry and the rest of the ingredients, to me. Did I ever mention that I'm picky? 🤣⁠
⁠
So I put this one together. For me, the balance of curry, sweet and tangy turned out perfect, and it was a great dinner on a 90 degree day! Completely hit the spot. ⁠
Could it have been the Duke's Mayo? Possibly so. ⁠
@dukes_mayonnaise⁠
⁠
Recipe here⁠
⁠
https://bit.ly/3ypqiRr⁠
⁠
And all recipes and instructions can be found on my Linkinbio page. ⁠
⁠
⁠
#dukes_mayonnaise #chickensalad #salad #chicken #lunch #dinner #freshfood #foodblogger #chickendinner #chickenrecipes #recipe #recipes⁠
You know how you have something at a restaurant an You know how you have something at a restaurant and you just can't find it anywhere else, and you have dreams about it, so you have to make it up yourself? ⁠
⁠
We had the best fish tacos I've ever had in my life ⁠
@oscarsmex ...sadly we live far from San Diego so we hatched a plan to copy the smoked fish tacos. They're really amazing!! (we had been frying the fish...this is so much better! The combo of fish, pico and cabbage is out of this world). ⁠
⁠
Used some delicious Walleye my husband caught. 🤗⁠
⁠
So go to Oscars if you can!! Otherwise...recipe here⁠
⁠
https://bit.ly/35UoC6f⁠
⁠
And all recipes and instructions can be found on my Linkinbio!⁠
⁠
#oscarsseafoodtacos #oscarsmexicanseafood  #oscarsmex #oscarsfishtacos #smokedfish #fishtacos #recipe #foodblogger #walleye #freshfish #fishingrecipes #homemade
Sweet n sour (and spicy because that's the way we Sweet n sour (and spicy because that's the way we do in our house! 🤣) chicken meatballs⁠
⁠
I wanted something a little more complex than sweet and sour that you get carry-out, so I added some ingredients to bang up the #umami and boy did it ever! #umamibomb ⁠
⁠
The meatballs are par-cooked, then finished in the sauce for extra flavor. ⁠
⁠
Recipe here⁠
⁠
https://bit.ly/3xlSljl⁠
⁠
And all recipes and instructions can be found on my Linkinbio page⁠
⁠
#maggiseasoning #maggiusa @maggiusa #meatballs #sweetandsour #homemade #recipe #recipes #foodblogger #instafood
For years I've wanted to try making arancini but w For years I've wanted to try making arancini but was super intimidated because well...food styling just isn't something I'm super great at (I mean I'm working on it!) So I did what I do and got the right tool for the job, and soon I was cranking them out and I think they turned out *prettY* good?⁠
⁠
And making the risotto in the Instant Pot is like a miracle, seriously. Stirring for an hour? Fuggedaboutit. 6 minutes on high and 5 minutes natural release, and BAM. ⁠
⁠
↔️ To see steps⁠
⁠
Recipe and instructions here⁠
⁠
https://bit.ly/3qhWaDU⁠
⁠
And all recipes and instructions can be found on my Linkinbio page!⁠
⁠
#arancini #foodporn #food #italianfood #sicilia #pizza #foodie #sicily #cibo #arancino #italia #sicilianfood #streetfood #arancine #ciboitaliano #delicious #homemade #arancinisiciliani #aranciniballs #buonappetito #italy #arancina #instantpotrecipes #instantpotchallenge #pressurecooker #instantpotlove #instantpotcooking #instapot #pressurecooking #instantpotmeals
You know how much I really love food that comes to You know how much I really love food that comes together fast, but every once in a while, I have to take it low and slow. ⁠
This red sauce recipe was given to me by an authentic Italian grandmother, and it came from her grandmother. The beautiful fond from browning the beef really contributes to the flavor, and the beef cooks until it nearly falls apart in the red sauce. Served with fresh homemade pasta, it's perfection! 🍝⁠
⁠
Recipe here⁠
⁠
https://bit.ly/3yiFeAv⁠
⁠
And all recipes and instructions can be found on my Linkinbio page!⁠
⁠
⁠
⁠
#pasta #food #foodporn #italianfood #foodie #instafood #pastalover #foodblogger #delicious #homemade #spaghetti #italy  #italian #cooking #cucinaitaliana #healthyfood #cheese #italia #philipspastamaker #freshpasta
This is what you meant by "cheesecake" right? 🤣 This is what you meant by "cheesecake" right? 🤣🤣⁠
⁠
It's Wisconsin, we had to ⁠
⁠
More wedding food ideas⁠
⁠
https://bit.ly/3rWfVSN⁠
⁠
And all ideas and recipes can be found on my Linkinbio site. ⁠
⁠
⁠
@westallischeese @Rothcheese @cypressgrovecheese @deercreekcheese @sartoricheese⁠
⁠
⁠
#Rothcheese #buttermilkblue ⁠#NationalCheesecakeDay⁠
#wisconsincheese⁠ #weddingideas⁠
#humboldtfog #cypressgrovecheese⁠
#deercreekcheese⁠
#sartoricheese⁠
#weddingfood
One of my favorite Father's day gifts I've ever gi One of my favorite Father's day gifts I've ever given (really...a gift for *me* 🤣) was the Blackstone Grill. As my husband often does his first reaction was "what the heck did you do now" that rapidly turns into "this thing is awesome", and it IS. ⁠
In my opinion it's the only way to make smash burgers 🍔, (I mean you need the space, right??) and give the perfect beautiful crust on the burgers. And if you haven't tried @Dat_Ketchup with your fries, you must, because it's amazing. ⁠
⁠
Swipe to see stages of cooking...⁠
⁠
Blackstone grill review and some ideas on the amazing things you can cook on it. ⁠
⁠
https://bit.ly/3nmFOJ7⁠
⁠
All recipes and reviews can be found in my Linkinbio page. ⁠
⁠
⁠
#smashburger #burger #cheeseburger #burgers #smash #hamburguer #food #burguer #burgerlovers #smashburgers #instaburger #cheese #burgerporn #hamburguerperfeito #burgerholic #griddlenation #blackstonegriddle #blackstoneproducts @blackstoneproducts #Dat_Ketchup
Sourdough Cinnamon Raisin Bread⁠ ⁠ I guess I s Sourdough Cinnamon Raisin Bread⁠
⁠
I guess I should call this sourdough-ish because the heavy lifting of the rise is done by commercial yeast. However, adding sourdough starter (fed or discard) and doing an overnight fermentation definitely give you the sourdough flavor, enough to balance out the sweetness of the brown sugar and raisins. Plus a double pow of vanilla with Watkins liquid and powdered vanilla. ⁠
⁠
This is really one of our favorite breads and tastes like a warm hug 🤗⁠
⁠
Recipe here⁠
⁠
https://bit.ly/3zMGzQI⁠
⁠
And all recipes and instructions can be found on my linkinbio page!⁠
⁠
#sourdough #bread #sourdoughbread #levain #artisanbread #baking #realbread #bakery #homemade #wildyeast #sourdoughstarter #sourdoughbaking #breadmaking  #homebaker #breadbaking #homemadebread #fermentation #watkins.1868 @watkins.1868
Muffuletta. Quite honestly the best sandwich I've Muffuletta. Quite honestly the best sandwich I've ever made. Homemade bread (They wanted like 20 dollars to ship it from NOLA. Heck to the no on that).⁠
⁠
Homemade olive salad, and layers of Sopressata, Mortadella, Capocollo (gabba gool), Coppa and more olive salad. Wrap it tight, put a weight on top of it and refrigerate overnight. TO DIE FOR!! ⁠
⁠
↔️ Swipe to see delicious layers. ⁠
⁠
Recipes here ⁠
⁠
https://bit.ly/3zL2hEt⁠
⁠
and all recipes and instructions for bread and olive salad can be found on my linkinbio page. ⁠
⁠
#NOLAfood #sammich #muffuletta #olivesalad #gabbagool #sandwich #recipe #recipes #foodblogger #feedfeed
An updated classic, this dip has 3 kinds of onions An updated classic, this dip has 3 kinds of onions and all kinds of beefy flavor. You know how I know it's delicious? My husband said "I can't stop eating this" and had it for dessert after dinner (instead of ICE CREAM!!) Ok he's crazy 🙃⁠
⁠
But it is really super tasty and very easy!⁠
⁠
Recipe here⁠
⁠
https://bit.ly/2VbG9nY⁠
⁠
And all recipes and instructions can be found on my Linkinbio page!⁠
⁠
⁠
#appetizer #appetizers #FAGEmyway @watkins.1868 #watkins.1868 #potatochips ⁠
#delicious #yummy #tasty #recipe  #recipes #foodblogger
Anatomy of a slider-⁠ In this case, Italian beef Anatomy of a slider-⁠
In this case, Italian beef sliders. The beef is cooked in beer @millerlite in the Instant Pot @instantpotofficial⁠
⁠
That makes cooking the beef super fast and super tender. Pile it all high with cheese, a super tangy sauce, and Cento hoagie spread (if you have not tried this, it's freaking amazing. I never want a sub without it again) @centofinefoods and of course you need to serve them "dipped" (or I guess you'd say drowned in this case 🤣)⁠
⁠
Take the time you saved on the beef and make the rolls from scratch for next-level ridiculousness. These are a huge hit at parties!⁠
⁠
↔️Swipe to see layers ⁠
⁠
Recipe here⁠
⁠
https://bit.ly/3BxX2cZ⁠
⁠
and all recipes and instructions can be found on my linkinbio page⁠
⁠
⁠
#millerlite #beef #beefitswhatsfordinner #cookingwithbeer #beerrecipes #sliders #sandwich #recipe #recipes #foodblogger #instantpotrecipes #instantpotchallenge #pressurecooker #instantpotlove #instantpotcooking #instapot #pressurecooking #instantpotmeals
Happy #sundayfunday !! Is everybody ready for some Happy #sundayfunday !! Is everybody ready for some #brunchin this morning? ⁠
⁠
I present to you French toast. But this isn't just regular French toast. This one is turned up to 11, with homemade sourdough-ish cinnamon raisin bread (I say ish because commercial yeast does the heavy rising, the sourdough is just for flavor). Soaking the sturdy bread in the egg mixture makes the texture somewhat of a cross between French toast and bread pudding. ⁠
⁠
Served with Dr. Bill's Can and Maple Syrup! @drbillssyrup⁠
⁠
Recipe here⁠
⁠
https://bit.ly/3i25RUU⁠
⁠
And all recipes and instructions can be found on my linkinbio page!⁠
⁠
#frenchtoast #sourdough #brunch #drbillssyrup ⁠
#realbread #sourdoughbread #baking #breakfast #breadbaking #breadmaking #recipe #recipes #foodblogger
Another delicious *and* filling dinner salad. Insp Another delicious *and* filling dinner salad. Inspired by a salad I had at a restaurant which was so unique and delicious. ⁠
⁠
The romaine is just ever so slightly grilled, and the dressing is a nice creamy and tangy horseradish flavored dressing. The three elements really pair up very nicely!⁠
⁠
Recipe here⁠
⁠
https://bit.ly/3kF2Efq⁠
⁠
And all recipes and instructions can be found on my linkinbio page⁠
⁠
⁠
⁠
#yummy #delicious #dinner #yum #eeeeeats⁠
#meat #beef #grilling #grill #meatlover #carnivore #foodpics #protein
I like having a salad *with* dinner, but it's pret I like having a salad *with* dinner, but it's pretty rare that I will have a salad *for* dinner. There just usually isn't enough there to make me feel like I've had a full meal. ⁠
That is definitely NOT the case for this Thai Chicken salad, the chicken and peanuts really give it some body. Also there's the fact that I can't stop eating it because it's so amazing. 😋😋⁠
⁠
Prepping the chicken ahead of time really saves time on a weeknight when I'm trying to keep my crap all together!!⁠
⁠
Recipe here⁠
⁠
https://bit.ly/2UCzVgT⁠
⁠
And all recipes and instructions can be found on my linkinbio page⁠
⁠
⁠
⁠
#healthy #food #fresh #yummy #delicious #dinner #recipe #eeeeeats #veggies #foodblogger
This sous vide pork belly 🐖 🐷 with an Asian- This sous vide pork belly 🐖 🐷 with an Asian-inspired sauce turned out absolutely amazing. ⁠
⁠
➡️Swipe through for the process. ⁠
⁠
The sauce has multiple ingredients that really bump up the #umamibomb flavor to 11. I cooked for 24 hours at 124 degrees Fahrenheit for the perfect silky inside texture, then seared on a hot, hot grill thanks to @vortex_cooking for the perfect crispy outside texture #maillard #maillardreaction ⁠
⁠
Recipe here⁠
⁠
https://bit.ly/3ixyHLI⁠
⁠
And all recipes and instructions can be found on my Linkinbio page. ⁠
⁠
#anovafoodnerd #vortex_cooking #umami #anova #sousvide #pork #recipe #recipes #foodblogger #gochujang #blackgarlic @kikkomanusa #kikkomanhellokitty @chami_yum #chami_yum⁠
Load More... Follow on Instagram

Copyright © 2023 · Sassafras Theme by Hello You Designs

Copyright © 2023 · Sassafras Theme on Genesis Framework · WordPress · Log in