Salmon was cooked at 125F for 30 minutes, and eggs were the “Heston’s Sous Vide Scrambled Eggs” found here Heston’s Sous Vide Scrambled Eggs . Added some kale and tomato braised in homemade veggie stock, and then poached clementines in sorghum syrup.Nice little family style brunch!
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I looks delicious. Salmon cooked this way is one of my favorites.
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