Preparation (1) Great asparagus pot heat up with water to 85 C. The ground water is relatively sl

"Sous vide makes every gourmet overnight a top chef." So the Basel noble department store advertised globe in a headline about 5 months ago for a menu in a plastic bag. This could turn into a top product among other things, allegedly kommune baby potatoes thanks to plastic shoe storage bench bag. Who would not so mutating overnight from an ordinary home stove to a top chef?
I do not know. Cobbler stick to his last. Nevertheless, I am still trying to fathom the sous-vide method for me. Here I tried green asparagus sous-vide, without a lot of frills, at brown butter crumbs. These Kartoffelpici on a proven recipe.
In fact. The asparagus tasted a more intensive, as only just cooked in salt water. But this is not a fair comparison. One would have to compare against in aluminum foil oven-baked asparagus. If perhaps also, the asparagus season is still young. note the regular engineering metrology bridge on the water
Preparation (1) Great asparagus pot heat up with water to 85 C. The ground water is relatively slow, if you have times the correct setting on the stove, the temperature remains relatively constant. At most can be corrected with cold or hot water. Shorten (2) asparagus ends, anschälen at the lower end with a vegetable peeler. shoe storage bench Salts. Layered put in a vacuum shoe storage bench bag. Frozen butter, pinch of sugar and lemon zest added and 100% vacuuming. (3) asparagus hang bag for 20 minutes in hot water. In between the bag back and forth, so spread the butter. (4) Bags open. Butter shoe storage bench Jus emptied into a large pot, cut asparagus into pieces and keep the juice warm. (5) Meanwhile, cook, drain and mix with the asparagus fresh Pici in boiling salted water. (6) pour with a light brown, shoe storage bench frothy butter shoe storage bench crumbs.
This is of course just as well with white asparagus. I've sprinkled and caramelised in olive oil until shortly after removing them with a little powdered sugar. We love asparagus. We love Kartoffelpici. We love simple, good food. The asparagus tips we provide to the chefs.
with simple food you do not even attracts Although nowadays a dog more to the food bowl, but that may be we do not care :-)
When talking about * sous vide * I always have the feeling of missing something MAJOR. About to become an overnight chef. Or (even worse) for its taste and. But it lacks the complete standard equipment. I eagerly wait if your sentence is: * Who needs *!. And then only needs to come Christmas! shoe storage bench
Love Micha It needs to device, I mean a special device, a vacuuming device that you probably have but with your large garden shoe storage bench anyway, and a thermometer. So do not wait until Christmas, but already start this season asparagus with it. Gruss Bea
An interesting method! I prepare asparagus similar to, though not "SousVide". I admit asparagus and ingredients in a ziplock bag and gare them in the microwave.
I've already shoe storage bench tried both variates, shoe storage bench my standard variant is now in the oven in the film, to me tastes better. Or if it want to speed things I cut the asparagus into pieces shoe storage bench measuring 3 cm oblique, waving at him in butter and gare him covered with a small shot of liquor. Salt and pinch of sugar are always there.
I stay then times in the aluminum foil and the oven. ;-)
Sous-vide cooking is an issue that has vexed me too long. Profit after several attempts with the method and many restaurant visits used by you in the asparagus shoe storage bench (even with top chefs): No, not for me. Nor for the rest of the family. When the meat roasted flavor we lack that developed, for example, at low temperature roasting in the oven and bring similar results. shoe storage bench Since the tender juicy meat from the sous-vide cooker and can not keep up, because we lack something essential. And for fish and vegetables steam cooking brings excellent results, as I do not need the sous vide method. shoe storage bench So I gare asparagus: in the steamer (Vitalis shoe storage bench WMF or cooking pot with strainer, both tested)) asparagus peel and lemon juice, water to cover, bring water to a boil and use it with asparagus. Quick cover and cook asparagus until al dente. The asparagus is pure! Fish will be just as good: glassy cooked, tender, juicy. And with different aromatics in the liquid can play wonderful! Result for me: the most beautiful ... expensive sous vide equipment does not bring so much more to quality than that the purchase would be worth it. I invest the money better in other devices. For example, a bread oven ...
Meat you should fry necessarily shortly after the sous-vide cooking. Then you have the desired toasty aromas. Steamer, although I the saucepan with Siebeins