Trout was marinated with bold spices and aromatics, cooked sous vide at 115°F for 45 minutes, then pan seared to perfection.
Corn “Ribs”
Corn cobs were split into fourths, brushed with a mix of oil and spices, and then air-fried at 400 °F for 10 minutes. Easy and delicious.
Herbs de Provence Chuck Roast
Roast was brined, cooked sous vide at 162 °F for 24 hours, covered in Herbs de Provence, then baked at 257 °F until a nice bark formed.