The SousVide-cooking is a modern method to cook meat, fish, fruit and vegetables perfectly. The foo

The SousVide-cooking is a modern method to cook meat, fish, fruit and vegetables perfectly. The food is to given and vacuumed with spices and olive oil or butter, possibly rear into a bag. Once liquids are in the bag you need a Kammervakuumierer. Prevents the liquid to be sucked. The bags can certainly prepare a few days before. These bags are cooked in a water bath at a constant low temperature. Therefore, it is important that these water baths can be set degree-exactly. For over a year I am also the proud owner of such a device and very happy with my Emily from comet. It is very helpful to have this method a good manual with explanations, recipes and detailed tables for temperature and time. I liked the book very "Sous-Vide - The smooth introduction into the gentle cooking technique" helped by Hubertus Tzschirner. Three recipes from this book, I have already presented. I've always wanted mine to make a relevant course. Sure you can imagine my great delight tehnika when I was invited to Sous Vide course with Hubertus Tzschirner and Uli Wüllenweber tehnika from Munich's Ludwig Kitchen Studio 6 and the story kitchen. Hubertus has omitted nothing in his menu and we were already allowed to meet his finger food specialties at Amuse. That was a fine start for the wonderful Sous Vide dishes tehnika that came after. He has published in his second cookbook finger food 3.0 These recipes. It was very exciting tehnika for me to be able to taste the "originals", as I reviewed the book last year. Hubertus with the delicacies from finger food 3.0 Is this not adorable little kids kitchen? I was really looking forward when I discovered the exhibit in the kitchen studio. Hubertus and Uli showed us the meantime eggs that were cooked at different temperatures in the water bath. In the Vakuumierbeuteln Lachsloins and duck breasts were already prepared. They came then to the Ariane, which is the big sister of my Emily, that looks the same, but is only half as large. tehnika Great ingredients were used in this event. I'm an especially big fan of the delicate salads and cresses of Keltenhofs which is near Stuttgart. That evening we were really spoiled by Hubertus tehnika and Uli. They had everything perfectly prepared and cooked tehnika for us a great menu. At the end, they were a little bit cocky with their knives - nothing but fear not, do the only want to play :-). Oyster shot scallop with marinated Vulcano Lachsloin to Wasabirauke duck breast with pea puree Wagyu rump mango and papaya salad with coriander For a sweet finish, there was a view of Hubertus new cookbook "Raw" with mango, papaya and okra pod. Did I mention that I am the greatest living okra fan? It was a thoroughly enjoyable evening with great food and great fun. Many thanks tehnika to all involved.
bush cook April 18, 2014 11:17
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