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Svinehjerte-ragout tilberedt Sousvide

Svinehjerte-ragout tilberedt Sousvide

Our NEW times/temps chart! Sous vide cooking is a fool-proof way to bring a given food to its perfectly cooked temperature. But perfection, to a degree, lies in the taste of the beholder. One cook might consider the perfect medium-rare steak to be found at 134°F (56.5°C), while another’s might be a few degrees higher or lower. That’s the beauty of the precision of sous vide cooking! Once you have determined what perfection means to you, you can dial it in every time precisely to your liking.

Our NEW times/temps chart! Sous vide cooking is a fool-proof way to bring a given food to its perfectly cooked temperature. But perfection, to a degree, lies in the taste of the beholder. One cook might consider the perfect medium-rare steak to be found at 134°F (56.5°C), while another’s might be a few degrees higher or lower. That’s the beauty of the precision of sous vide cooking! Once you have determined what perfection means to you, you can dial it in every time precisely to your liking.

Sous Vide Mashed Potatoes with Garlic and Rosemary // lickmyspoon.com

Sous Vide Mashed Potatoes with Garlic and Rosemary // lickmyspoon.com

Starbucks recently announced their newest addition, Sous Vide Egg Bites. And Anova figured out the best recipes for you to easily make them at home!

Starbucks recently announced their newest addition, Sous Vide Egg Bites. And Anova figured out the best recipes for you to easily make them at home!

Sous Vide Steak with Garlic Herb Butter

Sous Vide Steak with Garlic Herb Butter

b+c-sous-vide http://hubz.info/66/elegant-white-wedding-cakes-ideas

b+c-sous-vide http://hubz.info/66/elegant-white-wedding-cakes-ideas

Garlic confit. Youve probably heard about it. The first time I did it was many years ago when I was reading the french laundry cookbook. Its been a long time since and sous vide garlic confit its probably the gentlest and the easiest way to achieve it although if you know how to tame your stove's flame go for it. 5-6 hours at 85C in the water bath should do it. Add some olive oil thyme and rosemary. Spreads like butter and tastes amazing. Happy Monday! . . . . #chefstalk #chefsoninstagram…

Garlic confit. Youve probably heard about it. The first time I did it was many years ago when I was reading the french laundry cookbook. Its been a long time since and sous vide garlic confit its probably the gentlest and the easiest way to achieve it although if you know how to tame your stove's flame go for it. 5-6 hours at 85C in the water bath should do it. Add some olive oil thyme and rosemary. Spreads like butter and tastes amazing. Happy Monday! . . . . #chefstalk #chefsoninstagram…

Starbucks Copycat Sous Vide Egg Bites

Starbucks Copycat Sous Vide Egg Bites

Egg perfection  Tried this in a pot on the stove. Didn't fuss as much about time or temp. But an hour c 63C blows poaching out of the water!

Egg perfection Tried this in a pot on the stove. Didn't fuss as much about time or temp. But an hour c 63C blows poaching out of the water!

Sous Vide Your Way to the Juiciest, Most Flavor-Packed Corn on the Cob | Serious Eats

Sous Vide Your Way to the Juiciest, Most Flavor-Packed Corn on the Cob

Sous Vide Your Way to the Juiciest, Most Flavor-Packed Corn on the Cob | Serious Eats

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