February 1, 2015 | Notafoodie.com

#sousvide salmon (126 for 20 minutes) over a bed of Toscano kale with pine nuts and garlic, and some pommes maxim on the side. Not a pretty picture, but an awesome meal. #notafoodie

February 27, 2015 tmiale 0 Comments

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Water, Pressure, and Fire… or Getting Started With Sous Vide and Blowtorches

February 24, 2015May 30, 2018 tmiale 8 Comments Sous-vide

One of the reasons why I started this blog was to document my food experiments. I’ve always been a curious

Happy birthday to me! #Searzall from mom and dad getting some use tonight. Everyone needs a kitchen blowtorch. #notafoodie #burningdownthehouse

February 23, 2015 tmiale 0 Comments

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February 22, 2015 tmiale 0 Comments

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Butter poached sous vide lobster tails over spicy chard and beet chips. #notafoodie

February 13, 2015 tmiale 0 Comments

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Heart beets #valentinesday #notafoodie #cheezy

February 13, 2015 tmiale 0 Comments

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Giving some Asian spice rubbed ribs a #sousvide bath for around 6 hours to soften them up. #Notafoodie

February 1, 2015 tmiale 0 Comments

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