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A DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. SOUS VIDE WHOLE CHICKEN To finish, preheat your oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the bag and discard the liquid and gelatin (or save for a stock!) and place on the lined baking sheet. Cook in preheated oven for 15-20 minutes, until skin is HOW TO DRESS UP A CAN OF TOMATO SOUP Instructions. 1. In a saucepan, combine tomato soup and 1 can full of milk of choice or heavy cream. 2. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. 3. Pour into bowls and top with parmesan cheese and fresh basil. TENDER SMOKED SOUS VIDE PORK SHOULDER Set up water bath and preheat water with immersion circulator to 165 degrees F. Rub pork shoulder/butt roast thoroughly with barbecue rub. Place in vacuum seal bag, remove the air, and seal. Add pork shoulder to water bath. Cook for 24 hours. RemovePLUM BBQ SAUCE
Instructions. Add all ingredients to a food processor and blend until completely smooth. Taste and adjust. Add more salt if necessary, more chipotles to make it spicier, maple syrup to make it sweeter, or more apple cider vinegar if you prefer a more vinegary punch. Spread on your favorite grilled meats and use as a condiment as desired. CHICAGO-STYLE DEEP DISH PIZZA While the dough is rising, prepare all the filling ingredients. To make the sauce, combine all ingredients in a small saucepan and let cook covered over low heat for 10-15 minutes, stirring occasionally. Preheat your oven to 450 degrees. Grease a 9 inch springform pan or cake pan with tall edges with the 1 tbsp butter. HOW TO SOUS VIDE TRI-TIP STEAK PERFECTLY Preheat water bath to 129 degrees F or your desired temperature using chart above using immersion circulator. Season the steak with the seasoning salt. Add to a vacuum-sealing bag or a freezer-safe zip top bag. Add the rosemary sprigs. Remove the air from the bag and seal.EASY STRAWBERRY PIE
Instructions. Bake pie crust according to package directions and set aside to cool. Using the whisk attachment on a handheld or standing mixer, whip together cream cheese, 1/2 cup powdered sugar, and milk for at least 3 minutes. Taste and add remaining powdered sugar if WARM BRUSSELS SPROUTS CAESAR SALAD Instructions. Preheat oven to 350 degrees. On a baking sheet, toss cubed bread with butter and salt. Bake in preheated oven for 15-20 minutes, or until crunchy all the way through and browning on the outside. To make the dressing, add all ingredients to a food processor and pulse until smooth. PULLED PORK SANDWICHES ON HOMEMADE ROLLS When pork is done, shred it with your hands. For the rolls: In a large mixing bowl or the bowl of your KitchenAid, combine water, 1 tsp sugar, and yeast. Let sit for about 10 minutes, or until foamy. While the yeast is proofing, add 1/2 cup milk, 1/3 cup butter, and 1/4 cup sugar to a small saucepan over medium-low heat.A DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. SOUS VIDE WHOLE CHICKEN To finish, preheat your oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the bag and discard the liquid and gelatin (or save for a stock!) and place on the lined baking sheet. Cook in preheated oven for 15-20 minutes, until skin is HOW TO DRESS UP A CAN OF TOMATO SOUP Instructions. 1. In a saucepan, combine tomato soup and 1 can full of milk of choice or heavy cream. 2. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. 3. Pour into bowls and top with parmesan cheese and fresh basil. TENDER SMOKED SOUS VIDE PORK SHOULDER Set up water bath and preheat water with immersion circulator to 165 degrees F. Rub pork shoulder/butt roast thoroughly with barbecue rub. Place in vacuum seal bag, remove the air, and seal. Add pork shoulder to water bath. Cook for 24 hours. RemovePLUM BBQ SAUCE
Instructions. Add all ingredients to a food processor and blend until completely smooth. Taste and adjust. Add more salt if necessary, more chipotles to make it spicier, maple syrup to make it sweeter, or more apple cider vinegar if you prefer a more vinegary punch. Spread on your favorite grilled meats and use as a condiment as desired. CHICAGO-STYLE DEEP DISH PIZZA While the dough is rising, prepare all the filling ingredients. To make the sauce, combine all ingredients in a small saucepan and let cook covered over low heat for 10-15 minutes, stirring occasionally. Preheat your oven to 450 degrees. Grease a 9 inch springform pan or cake pan with tall edges with the 1 tbsp butter. HOW TO SOUS VIDE TRI-TIP STEAK PERFECTLY Preheat water bath to 129 degrees F or your desired temperature using chart above using immersion circulator. Season the steak with the seasoning salt. Add to a vacuum-sealing bag or a freezer-safe zip top bag. Add the rosemary sprigs. Remove the air from the bag and seal.EASY STRAWBERRY PIE
Instructions. Bake pie crust according to package directions and set aside to cool. Using the whisk attachment on a handheld or standing mixer, whip together cream cheese, 1/2 cup powdered sugar, and milk for at least 3 minutes. Taste and add remaining powdered sugar if WARM BRUSSELS SPROUTS CAESAR SALAD Instructions. Preheat oven to 350 degrees. On a baking sheet, toss cubed bread with butter and salt. Bake in preheated oven for 15-20 minutes, or until crunchy all the way through and browning on the outside. To make the dressing, add all ingredients to a food processor and pulse until smooth. PULLED PORK SANDWICHES ON HOMEMADE ROLLS When pork is done, shred it with your hands. For the rolls: In a large mixing bowl or the bowl of your KitchenAid, combine water, 1 tsp sugar, and yeast. Let sit for about 10 minutes, or until foamy. While the yeast is proofing, add 1/2 cup milk, 1/3 cup butter, and 1/4 cup sugar to a small saucepan over medium-low heat. BEHIND THE SCENES OF SELF-PUBLISHING A COOKBOOK The recipes. I did a lot of Googling, and found there were almost no resources for self-publishing a cookbook. Plenty for self-publishing a book, but a cookbook is its own beast. I snagged a copy of Jason Logsdon’s book about self-publishing and it was a great overview, but not super detail heavy. So, I figured it out myself. SOUS VIDE PORK LOIN ROAST WITH GARLIC HERB RUB Remove the roast from the water bath and the bag, saving the liquid, and place roast on the foil lined baking sheet, fat cap up. Broil until deeply golden brown. In a bowl, whisk together the liquid from the bag, lemon juice, parsley, and flaked sea salt. Slice theSOUS VIDE PASTRAMI
Add the brisket to a vacuum sealable bag, remove the air, and seal. Add to water bath and cook for 48 hours. Remove the brisket from the water bath and bag. Preheat your smoker to 200 degrees F. When ready, place the brisket on the smoker and smoke for 3 hours. Remove to a cutting board and slice thinly to serve. SOUS VIDE CORNED BEEF To make the potatoes, carrots, and cabbage, add the reserved liquid from the bag to a stock pot or Dutch oven and add 4 cups water or beef stock. Bring to a boil. Add the potatoes, cabbage, and carrots and boil for 8-10 minutes, or until potatoes are tender. Serve corned beef, cabbage, potatoes, and carrots together and garnish withparsley.
SOUS VIDE AND SMOKED BRISKET Preheat sous vide water bath to 155 degrees Fahrenheit. Combine salts and pepper in a small bowl. Rub thoroughly all over the brisket, getting into all the nooks and crannies. Vacuum seal the brisket. Add to water bath and cook for 36 hours. When finished, remove from CHICAGO-STYLE DEEP DISH PIZZA While the dough is rising, prepare all the filling ingredients. To make the sauce, combine all ingredients in a small saucepan and let cook covered over low heat for 10-15 minutes, stirring occasionally. Preheat your oven to 450 degrees. Grease a 9 inch springform pan or cake pan with tall edges with the 1 tbsp butter. EASY SOUS VIDE HOLLANDAISE This sous vide hollandaise recipe is incredibly easy: just add all of the hollandaise ingredients into a jar, place the jar in the water bath at 167 degrees F, and let it cook. After 30 minutes, you remove it from the water bath, stick an immersion blender in the jar, blend until thick, and serve. You literally can’t mess it up. LEMON SOUS VIDE CHEESECAKE Get immersion circulator setup and start preheating water bath to 175 degrees F. This is a hot temperature for sous vide cooking: don’t forget to place a trivet under your container! Add all ingredients to a blender. Blend until smooth - there should be no cream cheese chunks and eggs should be completely incorporated. BEER BRAISED PORK SHANKS In a large, heavy bottomed pot or dutch oven, melt ghee over medium high heat. Once melted, sear the pork shanks on all sides until deep brown. Remove to plate. Reduce the heat to low and add onions, carrots, and garlic to the pot and cook until onions have started to SOUS VIDE PICANHA WITH HORSERADISH DIJON SAUCE Cook for 6-8 hours. While the picanha is cooking, prepare the sauce by mixing together horseradish cream, dijon, red wine vinegar, olive oil, and chopped parsley. Season with salt and pepper to taste. Refrigerate until time to serve. When picanha is done, thoroughly pat dry with paper towels and reseason with salt and pepper.A DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. TENDER SMOKED SOUS VIDE PORK SHOULDER Set up water bath and preheat water with immersion circulator to 165 degrees F. Rub pork shoulder/butt roast thoroughly with barbecue rub. Place in vacuum seal bag, remove the air, and seal. Add pork shoulder to water bath. Cook for 24 hours. Remove SOUS VIDE WHOLE CHICKEN To finish, preheat your oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the bag and discard the liquid and gelatin (or save for a stock!) and place on the lined baking sheet. Cook in preheated oven for 15-20 minutes, until skin is HOW TO SOUS VIDE TRI-TIP STEAK PERFECTLY Preheat water bath to 129 degrees F or your desired temperature using chart above using immersion circulator. Season the steak with the seasoning salt. Add to a vacuum-sealing bag or a freezer-safe zip top bag. Add the rosemary sprigs. Remove the air from the bag and seal.EASY STRAWBERRY PIE
Instructions. Bake pie crust according to package directions and set aside to cool. Using the whisk attachment on a handheld or standing mixer, whip together cream cheese, 1/2 cup powdered sugar, and milk for at least 3 minutes. Taste and add remaining powdered sugar if CHICAGO-STYLE DEEP DISH PIZZA While the dough is rising, prepare all the filling ingredients. To make the sauce, combine all ingredients in a small saucepan and let cook covered over low heat for 10-15 minutes, stirring occasionally. Preheat your oven to 450 degrees. Grease a 9 inch springform pan or cake pan with tall edges with the 1 tbsp butter. PASTA WITH CREAMY AVOCADO SAUCE AND BACON Taste and add salt and pepper if necessary. In the same pot used to cook the pasta, add the olive oil and heat over medium-heat. Add the garlic and cook for about 2 minutes. Add the tomatoes and cook for another 30 seconds. Reduce heat to medium-low HOW TO DRESS UP A CAN OF TOMATO SOUP Instructions. 1. In a saucepan, combine tomato soup and 1 can full of milk of choice or heavy cream. 2. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. 3. Pour into bowls and top with parmesan cheese and fresh basil. WARM BRUSSELS SPROUTS CAESAR SALAD Instructions. Preheat oven to 350 degrees. On a baking sheet, toss cubed bread with butter and salt. Bake in preheated oven for 15-20 minutes, or until crunchy all the way through and browning on the outside. To make the dressing, add all ingredients to a food processor and pulse until smooth. PULLED PORK SANDWICHES ON HOMEMADE ROLLS When pork is done, shred it with your hands. For the rolls: In a large mixing bowl or the bowl of your KitchenAid, combine water, 1 tsp sugar, and yeast. Let sit for about 10 minutes, or until foamy. While the yeast is proofing, add 1/2 cup milk, 1/3 cup butter, and 1/4 cup sugar to a small saucepan over medium-low heat.A DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. TENDER SMOKED SOUS VIDE PORK SHOULDER Set up water bath and preheat water with immersion circulator to 165 degrees F. Rub pork shoulder/butt roast thoroughly with barbecue rub. Place in vacuum seal bag, remove the air, and seal. Add pork shoulder to water bath. Cook for 24 hours. Remove SOUS VIDE WHOLE CHICKEN To finish, preheat your oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the bag and discard the liquid and gelatin (or save for a stock!) and place on the lined baking sheet. Cook in preheated oven for 15-20 minutes, until skin is HOW TO SOUS VIDE TRI-TIP STEAK PERFECTLY Preheat water bath to 129 degrees F or your desired temperature using chart above using immersion circulator. Season the steak with the seasoning salt. Add to a vacuum-sealing bag or a freezer-safe zip top bag. Add the rosemary sprigs. Remove the air from the bag and seal.EASY STRAWBERRY PIE
Instructions. Bake pie crust according to package directions and set aside to cool. Using the whisk attachment on a handheld or standing mixer, whip together cream cheese, 1/2 cup powdered sugar, and milk for at least 3 minutes. Taste and add remaining powdered sugar if CHICAGO-STYLE DEEP DISH PIZZA While the dough is rising, prepare all the filling ingredients. To make the sauce, combine all ingredients in a small saucepan and let cook covered over low heat for 10-15 minutes, stirring occasionally. Preheat your oven to 450 degrees. Grease a 9 inch springform pan or cake pan with tall edges with the 1 tbsp butter. PASTA WITH CREAMY AVOCADO SAUCE AND BACON Taste and add salt and pepper if necessary. In the same pot used to cook the pasta, add the olive oil and heat over medium-heat. Add the garlic and cook for about 2 minutes. Add the tomatoes and cook for another 30 seconds. Reduce heat to medium-low HOW TO DRESS UP A CAN OF TOMATO SOUP Instructions. 1. In a saucepan, combine tomato soup and 1 can full of milk of choice or heavy cream. 2. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. 3. Pour into bowls and top with parmesan cheese and fresh basil. WARM BRUSSELS SPROUTS CAESAR SALAD Instructions. Preheat oven to 350 degrees. On a baking sheet, toss cubed bread with butter and salt. Bake in preheated oven for 15-20 minutes, or until crunchy all the way through and browning on the outside. To make the dressing, add all ingredients to a food processor and pulse until smooth. PULLED PORK SANDWICHES ON HOMEMADE ROLLS When pork is done, shred it with your hands. For the rolls: In a large mixing bowl or the bowl of your KitchenAid, combine water, 1 tsp sugar, and yeast. Let sit for about 10 minutes, or until foamy. While the yeast is proofing, add 1/2 cup milk, 1/3 cup butter, and 1/4 cup sugar to a small saucepan over medium-low heat.A DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese.PLUM BBQ SAUCE
Instructions. Add all ingredients to a food processor and blend until completely smooth. Taste and adjust. Add more salt if necessary, more chipotles to make it spicier, maple syrup to make it sweeter, or more apple cider vinegar if you prefer a more vinegary punch. Spread on your favorite grilled meats and use as a condiment as desired.SOUS VIDE YOGURT
Instructions. Preheat your water bath to 180 degrees F. When your water bath is preheated, set your jar on a scale and make sure it's zeroed out. Set it to grams. Pour milk until the jar is about 2/3 full. Make a note of how many grams of milk you added. SOUS VIDE PORK LOIN ROAST WITH GARLIC HERB RUB Remove the roast from the water bath and the bag, saving the liquid, and place roast on the foil lined baking sheet, fat cap up. Broil until deeply golden brown. In a bowl, whisk together the liquid from the bag, lemon juice, parsley, and flaked sea salt. Slice theSOUS VIDE PASTRAMI
Add the brisket to a vacuum sealable bag, remove the air, and seal. Add to water bath and cook for 48 hours. Remove the brisket from the water bath and bag. Preheat your smoker to 200 degrees F. When ready, place the brisket on the smoker and smoke for 3 hours. Remove to a cutting board and slice thinly to serve. LEMON SOUS VIDE CHEESECAKE Get immersion circulator setup and start preheating water bath to 175 degrees F. This is a hot temperature for sous vide cooking: don’t forget to place a trivet under your container! Add all ingredients to a blender. Blend until smooth - there should be no cream cheese chunks and eggs should be completely incorporated. GOLDEN MILK SNICKERDOODLES Instructions. Preheat oven to 400 degrees F and line two baking sheets with parchment paper. In a bowl, whisk together the flour, cream of tartar, baking soda, turmeric, black pepper, and salt. In the bowl of your standing mixer with the paddle attachment, beat the sugar and butter together on medium-high speed until butter is light and fluffy CHICKEN PASTA WITH GARLIC GRAVY When chicken is done marinating, grill or bake in oven preheated to 400 degrees for about 25 minutes. Chop into 1/2 inch x 1 inch strips and set aside. Cook spaghetti according to package directions. Strain and set aside. While the spaghetti is cooking, prepare the gravy by adding the butter to a saute pan over medium heat. CORIANDER AND YOGURT CHICKEN When ready to cook the chicken, heat a large pan with the remaining one tablespoon of olive oil over medium-high heat. When hot, add the chicken, working in batches if necessary, and brown on both sides. Reduce the heat to medium. Add the coriander sauce and cook for about 10 minutes. Add the yogurt and cook for another 5 minutes, or until DEVIL'S FOOD CAKE WITH PEANUT BUTTER FROSTING 4 eggs. 1/2 cup warm water. 1 1/2 cups chopped Reese’s Peanut Butter Cups or chocolate chips. Directions. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the Reeses or chocolate chips and pour batter into a well greased 12 cup bundt panor
A DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. TENDER SMOKED SOUS VIDE PORK SHOULDER I wouldn’t sous vide more than 3 days in advance of smoking. My usual process looks like this: Day 1: put the pork in the water bath and cook for 24 hours. Day 2: remove pork from water bath and place in fridge after it’s cooled on the counter for about 30 minutes. Keep it in the vacuum seal bag. Day 3: remove from fridge and bag. Scrape any fat and gelatin off the roast. SOUS VIDE WHOLE CHICKEN Sous vide is the best way to cook a whole chicken. It won't be raw in the middle and you won't risk drying it out. The juiciest, mostflavorful chicken!
HOW TO SOUS VIDE TRI-TIP STEAK PERFECTLY Hi! I'm Chelsea. I'm the author of Everyday Sous Vide: It's All French to Me and former marketing director turned full time food blogger. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese.EASY STRAWBERRY PIE
To assemble everything, spread the cream cheese out in the pre-baked and cooled pie crust, then pour the strawberry mixture on top!It’s that easy. Let it set up in the fridge for a few hours and you’re good to go! Can strawberry pie be frozen? Good news: this strawberry pie freezes beautifully. HOW TO DRESS UP A CAN OF TOMATO SOUP Start by combining one can of tomato soup with a can full of milk, as you usually would. We’re not using water here. I usually use 1% milk, but if you aren’t calorie conscious and have it on hand, of course it would be even better with half and half or heavy cream. CHICAGO-STYLE DEEP DISH PIZZA To make breadsticks from the excess dough, lightly grease a baking sheet. Pull the dough into 5 inch long, 1 inch wide sticks and arrange on the baking sheet. WARM BRUSSELS SPROUTS CAESAR SALAD This warm brussels sprouts caesar salad is the perfect, most delicious entree salad. Soft but still crunchy brussels sprouts are way betterthan romaine!
PASTA WITH CREAMY AVOCADO SAUCE AND BACON Hi! I'm Chelsea. I'm the author of Everyday Sous Vide: It's All French to Me and former marketing director turned full time food blogger. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. PULLED PORK SANDWICHES ON HOMEMADE ROLLS Slow cooked pork shoulder is used to make pulled pork, and these sandwiches are only complete with homemade rolls. These sandwiches (or sliders, really!) are easy to make with a little time perfect for feeding a crowd, especially for tailgates, watching a football game,or a backyard bbq!
A DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. TENDER SMOKED SOUS VIDE PORK SHOULDER I wouldn’t sous vide more than 3 days in advance of smoking. My usual process looks like this: Day 1: put the pork in the water bath and cook for 24 hours. Day 2: remove pork from water bath and place in fridge after it’s cooled on the counter for about 30 minutes. Keep it in the vacuum seal bag. Day 3: remove from fridge and bag. Scrape any fat and gelatin off the roast. SOUS VIDE WHOLE CHICKEN Sous vide is the best way to cook a whole chicken. It won't be raw in the middle and you won't risk drying it out. The juiciest, mostflavorful chicken!
HOW TO SOUS VIDE TRI-TIP STEAK PERFECTLY Hi! I'm Chelsea. I'm the author of Everyday Sous Vide: It's All French to Me and former marketing director turned full time food blogger. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese.EASY STRAWBERRY PIE
To assemble everything, spread the cream cheese out in the pre-baked and cooled pie crust, then pour the strawberry mixture on top!It’s that easy. Let it set up in the fridge for a few hours and you’re good to go! Can strawberry pie be frozen? Good news: this strawberry pie freezes beautifully. HOW TO DRESS UP A CAN OF TOMATO SOUP Start by combining one can of tomato soup with a can full of milk, as you usually would. We’re not using water here. I usually use 1% milk, but if you aren’t calorie conscious and have it on hand, of course it would be even better with half and half or heavy cream. CHICAGO-STYLE DEEP DISH PIZZA To make breadsticks from the excess dough, lightly grease a baking sheet. Pull the dough into 5 inch long, 1 inch wide sticks and arrange on the baking sheet. WARM BRUSSELS SPROUTS CAESAR SALAD This warm brussels sprouts caesar salad is the perfect, most delicious entree salad. Soft but still crunchy brussels sprouts are way betterthan romaine!
PASTA WITH CREAMY AVOCADO SAUCE AND BACON Hi! I'm Chelsea. I'm the author of Everyday Sous Vide: It's All French to Me and former marketing director turned full time food blogger. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. PULLED PORK SANDWICHES ON HOMEMADE ROLLS Slow cooked pork shoulder is used to make pulled pork, and these sandwiches are only complete with homemade rolls. These sandwiches (or sliders, really!) are easy to make with a little time perfect for feeding a crowd, especially for tailgates, watching a football game,or a backyard bbq!
HOW TO SOUS VIDE TRI-TIP STEAK PERFECTLY Hi! I'm Chelsea. I'm the author of Everyday Sous Vide: It's All French to Me and former marketing director turned full time food blogger. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. SOUS VIDE PORK LOIN ROAST WITH GARLIC HERB RUB How to Make Sous Vide Pork Loin Roast with Garlic Herb Rub. Luckily, this is a relatively easy process! Start by preheating a water bath to your desired temp based on the chart above with an immersion circulator.. While it’s preheating, prepare the rub by adding garlic cloves, rosemary, salt, pepper, and optional red pepper flakes to a food processor (this is the food processor I have) to LEMON SOUS VIDE CHEESECAKE Hi! I'm Chelsea. I'm the author of Everyday Sous Vide: It's All French to Me and former marketing director turned full time food blogger. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. BEHIND THE SCENES OF SELF-PUBLISHING A COOKBOOK It took most of 2018 in to accomplish. I was able to actually, finally do this because at the beginning of 2018, I transitioned from my much more consuming startup job to a part-time, hourly, flexible position that not only freed up my time, but my brain space and creativeenergy.
SOUS VIDE YOGURT
Hi! I'm Chelsea. I'm the author of Everyday Sous Vide: It's All French to Me and former marketing director turned full time food blogger. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese.SOUS VIDE PASTRAMI
Hi! I'm Chelsea. I'm the author of Everyday Sous Vide: It's All French to Me and former marketing director turned full time food blogger. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. CHICAGO-STYLE DEEP DISH PIZZA To make breadsticks from the excess dough, lightly grease a baking sheet. Pull the dough into 5 inch long, 1 inch wide sticks and arrange on the baking sheet. SOUS VIDE LIMONCELLO Sous vide limoncello is the perfect way to make your own bottle of this classic Italian liqueur in just 2 hours instead of weeks of waiting. If you enjoy this recipe, don’t miss my recipe for Sous Vide Tequila Infused with Cucumber and Lime!PLUM BBQ SAUCE
This recipe for plum barbecue sauce is a great way to use your fall bounty (or for anytime of year!). Spread this plum bbq sauce on ribs, grilled chicken, even veggies for the perfect grilling condiment. CHICKEN PASTA WITH GARLIC GRAVY Combine all ingredients for marinade except chicken breasts in a gallon size plastic bag. Add the chicken breasts and let marinade in the fridge for at least 6 hours or over night.A DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. HOW TO DRESS UP A CAN OF TOMATO SOUP Instructions. 1. In a saucepan, combine tomato soup and 1 can full of milk of choice or heavy cream. 2. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. 3. Pour into bowls and top with parmesan cheese and fresh basil. SOUS VIDE WHOLE CHICKEN To finish, preheat your oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the bag and discard the liquid and gelatin (or save for a stock!) and place on the lined baking sheet. Cook in preheated oven for 15-20 minutes, until skin is SOUS VIDE PORK LOIN ROAST WITH GARLIC HERB RUB Remove the roast from the water bath and the bag, saving the liquid, and place roast on the foil lined baking sheet, fat cap up. Broil until deeply golden brown. In a bowl, whisk together the liquid from the bag, lemon juice, parsley, and flaked sea salt. Slice the BEHIND THE SCENES OF SELF-PUBLISHING A COOKBOOK The recipes. I did a lot of Googling, and found there were almost no resources for self-publishing a cookbook. Plenty for self-publishing a book, but a cookbook is its own beast. I snagged a copy of Jason Logsdon’s book about self-publishing and it was a great overview, but not super detail heavy. So, I figured it out myself. TENDER SMOKED SOUS VIDE PORK SHOULDER Set up water bath and preheat water with immersion circulator to 165 degrees F. Rub pork shoulder/butt roast thoroughly with barbecue rub. Place in vacuum seal bag, remove the air, and seal. Add pork shoulder to water bath. Cook for 24 hours. Remove HOW TO SOUS VIDE TRI-TIP STEAK PERFECTLY Preheat water bath to 129 degrees F or your desired temperature using chart above using immersion circulator. Season the steak with the seasoning salt. Add to a vacuum-sealing bag or a freezer-safe zip top bag. Add the rosemary sprigs. Remove the air from the bag and seal.EASY STRAWBERRY PIE
Instructions. Bake pie crust according to package directions and set aside to cool. Using the whisk attachment on a handheld or standing mixer, whip together cream cheese, 1/2 cup powdered sugar, and milk for at least 3 minutes. Taste and add remaining powdered sugar if WARM BRUSSELS SPROUTS CAESAR SALAD Instructions. Preheat oven to 350 degrees. On a baking sheet, toss cubed bread with butter and salt. Bake in preheated oven for 15-20 minutes, or until crunchy all the way through and browning on the outside. To make the dressing, add all ingredients to a food processor and pulse until smooth. PULLED PORK SANDWICHES ON HOMEMADE ROLLS When pork is done, shred it with your hands. For the rolls: In a large mixing bowl or the bowl of your KitchenAid, combine water, 1 tsp sugar, and yeast. Let sit for about 10 minutes, or until foamy. While the yeast is proofing, add 1/2 cup milk, 1/3 cup butter, and 1/4 cup sugar to a small saucepan over medium-low heat.A DUCK’S OVEN
Hi! I'm Chelsea. I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night.I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. HOW TO DRESS UP A CAN OF TOMATO SOUP Instructions. 1. In a saucepan, combine tomato soup and 1 can full of milk of choice or heavy cream. 2. Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. 3. Pour into bowls and top with parmesan cheese and fresh basil. SOUS VIDE WHOLE CHICKEN To finish, preheat your oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the bag and discard the liquid and gelatin (or save for a stock!) and place on the lined baking sheet. Cook in preheated oven for 15-20 minutes, until skin is SOUS VIDE PORK LOIN ROAST WITH GARLIC HERB RUB Remove the roast from the water bath and the bag, saving the liquid, and place roast on the foil lined baking sheet, fat cap up. Broil until deeply golden brown. In a bowl, whisk together the liquid from the bag, lemon juice, parsley, and flaked sea salt. Slice the BEHIND THE SCENES OF SELF-PUBLISHING A COOKBOOK The recipes. I did a lot of Googling, and found there were almost no resources for self-publishing a cookbook. Plenty for self-publishing a book, but a cookbook is its own beast. I snagged a copy of Jason Logsdon’s book about self-publishing and it was a great overview, but not super detail heavy. So, I figured it out myself. TENDER SMOKED SOUS VIDE PORK SHOULDER Set up water bath and preheat water with immersion circulator to 165 degrees F. Rub pork shoulder/butt roast thoroughly with barbecue rub. Place in vacuum seal bag, remove the air, and seal. Add pork shoulder to water bath. Cook for 24 hours. Remove HOW TO SOUS VIDE TRI-TIP STEAK PERFECTLY Preheat water bath to 129 degrees F or your desired temperature using chart above using immersion circulator. Season the steak with the seasoning salt. Add to a vacuum-sealing bag or a freezer-safe zip top bag. Add the rosemary sprigs. Remove the air from the bag and seal.EASY STRAWBERRY PIE
Instructions. Bake pie crust according to package directions and set aside to cool. Using the whisk attachment on a handheld or standing mixer, whip together cream cheese, 1/2 cup powdered sugar, and milk for at least 3 minutes. Taste and add remaining powdered sugar if WARM BRUSSELS SPROUTS CAESAR SALAD Instructions. Preheat oven to 350 degrees. On a baking sheet, toss cubed bread with butter and salt. Bake in preheated oven for 15-20 minutes, or until crunchy all the way through and browning on the outside. To make the dressing, add all ingredients to a food processor and pulse until smooth. PULLED PORK SANDWICHES ON HOMEMADE ROLLS When pork is done, shred it with your hands. For the rolls: In a large mixing bowl or the bowl of your KitchenAid, combine water, 1 tsp sugar, and yeast. Let sit for about 10 minutes, or until foamy. While the yeast is proofing, add 1/2 cup milk, 1/3 cup butter, and 1/4 cup sugar to a small saucepan over medium-low heat. BEHIND THE SCENES OF SELF-PUBLISHING A COOKBOOK The recipes. I did a lot of Googling, and found there were almost no resources for self-publishing a cookbook. Plenty for self-publishing a book, but a cookbook is its own beast. I snagged a copy of Jason Logsdon’s book about self-publishing and it was a great overview, but not super detail heavy. So, I figured it out myself.EASY CRUSTY BREAD
In a large bowl or in the bowl of your KitchenAid, stir together the water, yeast, and sugar. Let sit for about ten minutes, or until foamy. Add the salt, garlic powder, and olive oil to the yeast mixture and stir to combine. If using a KitchenAid, use the dough hookSOUS VIDE YOGURT
Instructions. Preheat your water bath to 180 degrees F. When your water bath is preheated, set your jar on a scale and make sure it's zeroed out. Set it to grams. Pour milk until the jar is about 2/3 full. Make a note of how many grams of milk you added. CHICAGO-STYLE DEEP DISH PIZZA While the dough is rising, prepare all the filling ingredients. To make the sauce, combine all ingredients in a small saucepan and let cook covered over low heat for 10-15 minutes, stirring occasionally. Preheat your oven to 450 degrees. Grease a 9 inch springform pan or cake pan with tall edges with the 1 tbsp butter.PLUM BBQ SAUCE
Instructions. Add all ingredients to a food processor and blend until completely smooth. Taste and adjust. Add more salt if necessary, more chipotles to make it spicier, maple syrup to make it sweeter, or more apple cider vinegar if you prefer a more vinegary punch. Spread on your favorite grilled meats and use as a condiment as desired.SOUS VIDE PASTRAMI
Add the brisket to a vacuum sealable bag, remove the air, and seal. Add to water bath and cook for 48 hours. Remove the brisket from the water bath and bag. Preheat your smoker to 200 degrees F. When ready, place the brisket on the smoker and smoke for 3 hours. Remove to a cutting board and slice thinly to serve. EASY SOUS VIDE HOLLANDAISE This sous vide hollandaise recipe is incredibly easy: just add all of the hollandaise ingredients into a jar, place the jar in the water bath at 167 degrees F, and let it cook. After 30 minutes, you remove it from the water bath, stick an immersion blender in the jar, blend until thick, and serve. You literally can’t mess it up. PASTA WITH CREAMY AVOCADO SAUCE AND BACON Taste and add salt and pepper if necessary. In the same pot used to cook the pasta, add the olive oil and heat over medium-heat. Add the garlic and cook for about 2 minutes. Add the tomatoes and cook for another 30 seconds. Reduce heat to medium-low LEMON SOUS VIDE CHEESECAKE Get immersion circulator setup and start preheating water bath to 175 degrees F. This is a hot temperature for sous vide cooking: don’t forget to place a trivet under your container! Add all ingredients to a blender. Blend until smooth - there should be no cream cheese chunks and eggs should be completely incorporated. BEER BRAISED PORK SHANKS In a large, heavy bottomed pot or dutch oven, melt ghee over medium high heat. Once melted, sear the pork shanks on all sides until deep brown. Remove to plate. Reduce the heat to low and add onions, carrots, and garlic to the pot and cook until onions have started to * Skip to primary navigation * Skip to main content* Skip to footer
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CHELSEA
I’m a 20-something graduate of the University of Oregon currently in Portland, OR. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. While some things have changed since I finished school, I still rely on simple recipes to produce fun, comforting food! I like to think of myself as adventurous with my cooking, but my style is usually simple. You just gotta get dinner on the table.Learn More __
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Sous Vide Pumpkin Pie Move over sous vide custard: sous vide pumpkin pie will be your new favorite new sous vide dessert! Perfect textureRead more. Beer Braised Pork Shanks This recipe for beer braised pork shanks can be made on the stove, Instant Pot, or slow cooker. This porkRead more. Chorizo and Pimento Cheese Jalapeno Poppers These easy Chorizo and Pimento Cheese Jalapeno Poppers are topped with bacon and a fun spin on a delicious appetizerRead more. Brown Butter Apple Blondies This easy recipe for Brown Butter Apple Blondies results in the most chewy, almost caramel-like dessert with tons of fallRead more.HOME BELOW CONTENT
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