I too have my reservations about eating in a plastic bag and avoid it whenever and wherever possibl

Although I constantly want to foist juniper needles go.ogle, noodles are really meant: pasta with a subtle, unobtrusive aroma of juniper. Eaten at Lucas Rosenblatt in offal course. Ideal with game, strong meat, liver. All things that Ms. L. not eat me. Then stop with vigorous vegetables. I got me 2 radicchio rosso di Treviso clothes hamper Storzen tardivo bought and cooked it sous-vide. Unbelievable, what a powerful aroma builds up in the bag. Only the color to remain as pretty clothes hamper vegetables sous-vide is the radicchio usual dirty-brown vanished. Apparently only works on green vegetables.
Ingredients for the pasta: 100 g white flour 100 g durum wheat flour (semola rimacinata) 1 whole egg 3 egg yolks 1-2 team. Juniper berries, spice grinder finely ground 1 elf. (20 g) Wacholderlatwerge (juniper extract) pinch of salt
for the radicchio: about 280 g radicchio Trevisano tardivo (the one with the claw-shaped leaves) salt, pepper, pinch of sugar 3 small shallots 2 elf. Butter 1 dl chicken stock 8 tree nut (walnut) halves
Preparation for the noodles: (1) from the ingredients as usual a tough dough knead. The dough was a little more brittle than usual dough on the pasta machine to make rustic pasta plates (Level 5/9) Roll out because of Invertzuckerhaltigen electuaries. This flour and cut into noodles.
for the radicchio: (2) radicchio wash and cut into 3 cm long pieces, spin dry. Seasoning, pour into a vacuum bag and vacuum seal well. (3) the bag under controlled temperature for 1 hour in a big pot of about 85 C (as close to it is not) place. I had to weigh down the bag so it does not float on top. Then take out and open it. Nose poke. Incredible fragrance! (4) Chop the shallots finely and sauté in the butter colorless. Deglaze with the chicken stock, boil down heavily. The coarsely chopped walnuts, the sous-vide cooked radicchio, together with the conclusions drawn in the bag and add juice boil.
(5) Meanwhile, cook pasta in boiling salted water until al dente, drain and mix with the radicchio. As always retained something of the pasta water and stir when required under the noodles. Season with salt and pepper clothes hamper and serve sprinkled with Parmesan.
February 6th, 2014 at 06:33
Interestingly already made with juniper, pasta with tomatoes, spinach, chlorophyll. The electuaries may not be missing probably because they probably clothes hamper mostly brings taste. And the company Eisenhut from Gais is not represented here.
With the Sous-Vide I do not make friends. Plastic in the pot - so I worry that something will rub off on my food. There would be times an experiment worth, whether cooked in steam vegetables while maintaining the temperature set just tastes like the cooked in plastic bags.
Whether the multi-flavor outweigh clothes hamper the concerns about the plasticizers in plastics, everyone must decide for themselves. clothes hamper Before I decide, clothes hamper but I need to know what the technology can only once. So I'm going to open up this technique for me.
So let's be honest: what is all the fuss with the sous vide? Is this trend now the antipode clothes hamper to the wok? The latter is me because of its brisk and fresh way of preparation much more sympathetic clothes hamper than hour-long water temperature regulations ;-) And taste you get well off, eh?
What all the fuss is, I do not know yet myself. So far I've read through a lot of paper. Postives, negative. No wiser than I was before. Now I try myself through just about, in the end I hope to know where the limits of the method clothes hamper are and where they are best for me.
I too have my reservations about eating in a plastic bag and avoid it whenever and wherever possible. This means that I avoid it in the home kitchen, clothes hamper as in restaurants, especially in haute cuisine you do not come more concerned obviously around. In this recipe I could not imagine oven-roasted as a beautiful alternative.
I'm doing it because like the previous speakers; because I think that my vegetables clothes hamper in the steamer at least as fresh and aromatic tastes ..... where I can be a little insecure that chefs like Franz Stolz (http://www.gourmet-leasing.at/) now also for cooking in the steam now also begins with sous vide?
In the heat of the oxidation processes run faster, even in the vapor. Because vacuum can make a difference in taste already. In the steamer many flavors are lost. Steam cooking is hardly gentler clothes hamper than boiling clothes hamper in water. This is so, whatever claim the steam equipment manufacturers.
you're right! I had pride Franz also wrote to why and get this answer (perhaps they interested you, too?): (Quote) "Bzgl. clothes hamper Vegetables and fruit. Since it also depends on the situation, who only fast times some vegetables