低温調理器 BONIQ 2.0
![](https://ryuyaamao.com/wp-content/uploads/2024/05/240501_days_00007.jpg)
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蒸し鶏の香味ソース (60℃ 125min)
![](https://ryuyaamao.com/wp-content/uploads/2024/05/240502_days_00017.jpg)
砂肝のコンフィ (63℃ 45min)
![](https://ryuyaamao.com/wp-content/uploads/2024/05/240502_days_00022.jpg)
鶏レバーのコンフィ (63℃ 45min)
![](https://ryuyaamao.com/wp-content/uploads/2024/05/240502_days_00021.jpg)
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豚フィレ。800g。
![](https://ryuyaamao.com/wp-content/uploads/2024/05/240502_days_00029.jpg)
![](https://ryuyaamao.com/wp-content/uploads/2024/05/240502_days_00031.jpg)
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ローストポーク (63℃ 180min)
![](https://ryuyaamao.com/wp-content/uploads/2024/05/240503_days_00008.jpg)
蒸し鶏の香味ソース (63℃ 150min)
![](https://ryuyaamao.com/wp-content/uploads/2024/05/240503_days_00009.jpg)
炙り鶏皮 (63℃ 85min)
![](https://ryuyaamao.com/wp-content/uploads/2024/05/240503_days_00011.jpg)
![](https://ryuyaamao.com/wp-content/uploads/2024/05/240503_days_00006.jpg)
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![](https://ryuyaamao.com/wp-content/uploads/2024/05/240503_days_00015.jpg)
(Photo : Leica Summicron-M 1:2 / 35mm [7-elements])
低温調理器 BONIQ 2.0
蒸し鶏の香味ソース (60℃ 125min)
砂肝のコンフィ (63℃ 45min)
鶏レバーのコンフィ (63℃ 45min)
豚フィレ。800g。
ローストポーク (63℃ 180min)
蒸し鶏の香味ソース (63℃ 150min)
炙り鶏皮 (63℃ 85min)
(Photo : Leica Summicron-M 1:2 / 35mm [7-elements])