Level: Scoolinary Team

That looks so interesting!
We love seeing techniques like low-temperature or sous vide cooking it’s such a great way to preserve textures and flavors. We’re really curious to know what you’re making… could you tell us what’s inside those bags and what recipe you’re trying out?

Thank you for continuing to share your work with the community! 🙌🏻

Level: Scoolinary Team

Hello and welcome to the Community, Jacob! 😊

It’s so exciting to see your sous vide setup in action — everything looks perfectly organized and ready for some serious cooking! By the way, your profile pic suggests you might be in the hospitality business, but it says otherwise. Can you tell us a bit more about your story with gastronomy and how you expect Scoolinary to walk alongside you on this journey? 🌟

You can now earn Scoolipoints every time you share photos, win a Challenge, complete lessons, or comment on other members’ posts 🎖️

It’s all part of the Scoolinary Masters Game—where your passion for cooking turns into real rewards.

👉 Click here to learn more:

https://www.scoolinary.com/es/masters-game

Big hug! Hope to see you around, collecting points and flavor 🙌✨

Level: Scoolinar

I have been cooking for my family for about 30 years. I love cooking cuisine from all over the world. I love learning new flavors and experimenting. I watch different cooking methods on YouTube and then combine my own methods and my own tastes. I usually change existing recipes and cooking methods to my own. I love Asian cuisine, French, Spanish, Italian, Russian, Japanese. I find everything new interesting.

Level: Scoolinar

The marinade contains sweet paprika, cumin, turmeric, dried garlic, dried thyme, black pepper, salt and olive oil. Cook at 64° for 1 hour.