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My first sous-vide cooked meat. Sous-vide cooking how to organize your life is a method that requires very clean work. Although the cooking at low temperatures from 55 C pasteurized existing germs, makes the food but not completely germ-free. Those who need to know it, like to talk of "controlled decay". Smell of decay is now but the last thing I can tolerate in my household. When Mrs. L. stuck her nose into the opened bag and its contents smelled after animal corpses here would immediately end with sous-vide. So I reach for plastic gloves and bathing the meat only in a saline solution, which acts externally but antibacterial and disinfecting? Does it benefit anything, it does not hurt. At least not much. After 2 hours, Sous-vide cooking at 55 C the bag streamed from a delicious fragrance. No decay, no bodies, and certainly how to organize your life no blood. Mrs. L. was satisfied. The next meat, a knuckle of veal, then may stay longer in the bathroom.
Preparation (1) First, a big pot (8 L) together with inlaid perforated metal filling out of the pressure cooker with hot water boiler. Set to the minimum level of the deck and down to control the temperature and correct with hot / cold water. Is the correct setting has been found, the temperature remains constant at 55 C 1 C. (2) Place the cold fillet rinsed for 10 minutes in the cold brine. Then pat dry with paper towels and vacuuming with the frozen butter, lemon zest and thyme leaves in the bag. Rapid work is required, so that no meat juice is drawn into the welded seam of the bag structure. (3) give the bag into the pot and for 2 hours "cook". Check the temperature in the pot at regular intervals and adjust if necessary.
for the sauce: (4) In the meantime, sauté the shallot in a little butter colorless. Casting and Madeira portions and let it boil each strong. The veal stock and the chopped rosemary to admit, season with pepper, boil a little, then filter through a sieve. Finally, add salt and thicken with a little arrowroot or cornstarch express. Keep warm.
Preheat the oven to meat cutting in 80 C (5) plates and ceramic plate: for the finish. (6) Remove the meat from the bag: smells fine lemon and thyme. No trace of decay. Dry with paper towels how to organize your life well, add salt and fry in a hot frying pan in olive oil with a sprig of rosemary on all sides sharp. Approx. 4 minutes. Pour continuously with the hot olive oil. (7) Place on the hot ceramic plate, allowed just stick out in a warm oven, meanwhile the pan and pat dry the roasting juices dissolve with a little wine, boil and filter to the sauce. Then cut the filet, add salt with fleur de sel and serve with the sauce and Gummelistunggis.
Mrs. L. was how I done it. Exterior with a slight crust, how to organize your life fast, inside tender as butter. And I have free reign to continue to experiment how to organize your life with sous-vide. how to organize your life This had to be celebrated with a good Bordeaux.
I do not know what my interest more awakens, this veal fillet with mashed potatoes, but I have long wanted to try this or Margaux - your wine cellar seems to be a true treasure, wunderschöööön.
Your question is not stupid. how to organize your life For the small fillet that would have been even ideal. Did not think of it merely because I am currently experimenting with asparagus sous-vide, and asparagus for the Kenwoodtopf is too small. You should by the way your link address of typepad change to your current blog :-) Probably wp has the old address noted. I werds change here.
with a high Asparagus cooking pot, a thermometer and a Mljet walking Haushaltvakuumierer You are about to.
May 1, 2014 at 15:05
Since yesterday I sneak around yes to your post and to your sous vide veal ... I do not know why I'm doing so so damn hard to me. Because I am such a stupid traditionalist? Sometime I try also still working on it. But I still need a while. Must adjust myself mentally prepared.
Use of the inertial mass of water by asking the pot with the (preheated) water and the vacuum packed meat in the oven at 70 C. My oven also has the ability to connect a meat thermometer, but I hang in the water bath, the oven measures grad and beeps if it gets too warm (but have never checked how accurate the oven thermometer actually measures - would be times due - at least it works so very well)
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