Chef Wilbur's - Sous Vide Roasted Beef tenderloin 137.3 farenheit (58.5c) 8 hours Carrots, chayote squash ,shitaki, chinese cabbage blanched in Chicken broth and sautéed in korean soy | Facebook
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Beef steak (Sous-Vide) with gorgonzola sauce, beans in bacon and potatoes. - YouTube