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Kookosöljyssä haudutettua nieriää ”sous vide”

Kookosöljyssä haudutettua nieriää ”sous vide”

Adding fontina and ricotta cheeses to pasta with wild mushrooms and rosemary, then baking it, makes an elegant dish gooey and golden. (Article plus video.)

A Child-Friendly Pasta Bake the Adults Will Love

Adding fontina and ricotta cheeses to pasta with wild mushrooms and rosemary, then baking it, makes an elegant dish gooey and golden. (Article plus video.)

Just like with cold foams, we can modify hot foams with modernist ingredients to produce a desired outcome. In this recipe, we cut the fat in half, but we’re still able to create a durable and delicious foam. In the absence of egg yolks, we use lambda carrageenan, a tasteless, naturally occurring thickening agent, to help stabilize the sauce and create a velvety, mousselike texture. For extra flavor, we add citric acid and champagne vinegar. (If you don’t have citric acid, use 20 grams of…

Just like with cold foams, we can modify hot foams with modernist ingredients to produce a desired outcome. In this recipe, we cut the fat in half, but we’re still able to create a durable and delicious foam. In the absence of egg yolks, we use lambda carrageenan, a tasteless, naturally occurring thickening agent, to help stabilize the sauce and create a velvety, mousselike texture. For extra flavor, we add citric acid and champagne vinegar. (If you don’t have citric acid, use 20 grams of…

Oshogatsu is a Japanese holiday celebrated on the first of the year. Ozoni is the traditional dish.

Ozoni Recipe

Oshogatsu is a Japanese holiday celebrated on the first of the year. Ozoni is the traditional dish.

Deep Fried Sous vide Egg Yolk by seattlefoodgeek: The beauty of a sous vide egg lies in it’s exquisite texture.  After about an hour in the water bath, the yolks become buttery with nearly the texture of pudding.  The only way to improve on this amazing transformation is to add a crunchy shell.  #Egg_Yolk #Sous_vide

Deep Fried Sous vide Egg Yolk by seattlefoodgeek: The beauty of a sous vide egg lies in it’s exquisite texture. After about an hour in the water bath, the yolks become buttery with nearly the texture of pudding. The only way to improve on this amazing transformation is to add a crunchy shell. #Egg_Yolk #Sous_vide

Udon W/ 36-hours Pork Belly With Pork Belly, Kosher Salt, Coriander Seeds, Star Anise, Cardamom, Black Pepper, Cinnamon, Sake, Mirin, Soy Sauce, Water, Dashi Kombu, Bonito Flakes, Udon, Enokitake, Shiitake, Eggs, Dark Leafy Greens, Nori, Shrimp, Hot Pepper

Udon W/ 36-hours Pork Belly With Pork Belly, Kosher Salt, Coriander Seeds, Star Anise, Cardamom, Black Pepper, Cinnamon, Sake, Mirin, Soy Sauce, Water, Dashi Kombu, Bonito Flakes, Udon, Enokitake, Shiitake, Eggs, Dark Leafy Greens, Nori, Shrimp, Hot Pepper

Knock Your Socks off Sous Vide Steak Fries are spicy and crispy with a perfectly soft center. Restaurant quality steak fries infused with seasons done right at home.

Knock Your Socks off Sous Vide Steak Fries

Knock Your Socks off Sous Vide Steak Fries are spicy and crispy with a perfectly soft center. Restaurant quality steak fries infused with seasons done right at home.

Sous Vide Rabbit, Confit Rabbit with a Rabbit Sauce, Corn, Potato and Celeriac. | Charlotte Julienne

Sous Vide Rabbit, Confit Rabbit with a Rabbit Sauce, Corn, Potato and Celeriac. | Charlotte Julienne

Sous Vide Dulce de Leche - yes, this is a thing!

Sous Vide Dulce de Leche - yes, this is a thing!

Not only does cooking a tongue sous-vide make for complete set-it-and-forget-it ease (as it does with any braised or confit dish), it also creates a more flavorful finished product as the tongue slowly stews in its own juices.

Sous Vide Tacos de Lengua

Not only does cooking a tongue sous-vide make for complete set-it-and-forget-it ease (as it does with any braised or confit dish), it also creates a more flavorful finished product as the tongue slowly stews in its own juices.

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