Chicken breast sous-vide wooden hangers with morels and asparagus | rather tasty
One might almost think that the house Dear Yummy'll just have cooked sous-vide, but this is definitely not the case. And actually it's not like a real sous-vide, because instead of a water bath, I use my combi steamer. But the results have convinced me to try out new items.
Steamed asparagus (or sous-vide) tastes better and is less watery than conventionally cooked in water, but which I still do not want to miss, because it reminds me in this way to my mother's kitchen.
1 Peel the asparagus, cut off the ends and in the steam cook the second wooden hangers Poulardenbrüste season lightly vacuuming and 3 in the steamer at 70 C for 15 minutes to cook 4 during which the cleaned morels in a little butter, wooden hangers fry the chopped shallot, season with salt and pepper and deglaze with sherry 5 the Geflügeljus along with the tarragon leave to simmer and then with about 20 gr butter 6 Remount the Poulardebrüste on both sides in hot fat until golden yellow fry Serve on hot plates all 7
This looks very tasty! Do you have to have an appropriate device for vacuuming or is the simple version with air out eyes, drum clips for such a cooking method? What are you doing in the "Steamer", but would work for me in the Thermomix, right? Greetings Cheriechen
@ Cheriechen: wooden hangers I'd's just a try - know I did not do it :-( - otherwise are Robert and Yushka the Thermomix Guru's, I think @ Eva: at 90 maybe a few minutes less and hold the asparagus wooden hangers I just in the steam half? cooked hour (see also here) @ Eva: The last time I was picking mushrooms with my father wooden hangers about 42 years ago and we have never found morels Ergo I pay what they cost in the store (but 96/kg seems to me a lot)!.
Haha, with the first set here, you take the same time as my first thought on that I had when reading the blog title ;) But: do you motivate me hereby once more, I finally get to grips with the issue of Sous-Vide and installed in my kitchen !
The morels have landed this spring, unfortunately, all too rare on my plate. After I finally got my colleague Mr. mushroom pickers wooden hangers had convinced through weeks of persuasion that it would be a good idea, he would take me time to Morcheljagd in his secret reasons as us the lousy weather of recent weeks has made a nasty spanner in the works ... Too bad ... Do you know where to get here in Zurich good morels from the region?
This looks wonderful and definitely tastes that way.
Connecting to% s
Apple applesauce apricot aperitif Aubergine Avocado bake meringue banana basil pear puff bean broth Bread Wild Garlic Cake Chili Cream Cheese Curry Dessert Egg ice egg white duck strawberries Fave fennel fish meat stock poultry vegetables Grandits cucumber hazelnut blueberry chicken giblets scallops calf cold cup capers carrots potatoes garlic kohlrabi wooden hangers coconut herbs cake Kumquat cheese pumpkin salmon lamb leek maize almond mango mayonnaise menu mint morels mozzarella mussels nuts oranges Panko Parfait Parmesan Passion Fruit pasta mushrooms Prosciutto Pulpo cream ravioli rice restaurants rhubarb Beef Risotto red salad sandwich sauce sauces shrimp foam chocolate salsify celeriac mustard sesame Boiled Summer Sorbet sous vide spaghetti asparagus bacon dumplings porcini soup tart Tomato Tuna Vanilla Vegetarian Vinaigrette Watermelon Wild Wirz sausage yuzu lemon lemongrass sugar Recent Posts Shrimp Cocktail Eaten by: Didi Bruna Pavlövchen wooden hangers Spaghetti with monk beard and scallops chicken breast sous-vide wooden hangers with morels and asparagus English / Français / Espanol etc.
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One might almost think that the house Dear Yummy'll just have cooked sous-vide, but this is definitely not the case. And actually it's not like a real sous-vide, because instead of a water bath, I use my combi steamer. But the results have convinced me to try out new items.
Steamed asparagus (or sous-vide) tastes better and is less watery than conventionally cooked in water, but which I still do not want to miss, because it reminds me in this way to my mother's kitchen.
1 Peel the asparagus, cut off the ends and in the steam cook the second wooden hangers Poulardenbrüste season lightly vacuuming and 3 in the steamer at 70 C for 15 minutes to cook 4 during which the cleaned morels in a little butter, wooden hangers fry the chopped shallot, season with salt and pepper and deglaze with sherry 5 the Geflügeljus along with the tarragon leave to simmer and then with about 20 gr butter 6 Remount the Poulardebrüste on both sides in hot fat until golden yellow fry Serve on hot plates all 7
This looks very tasty! Do you have to have an appropriate device for vacuuming or is the simple version with air out eyes, drum clips for such a cooking method? What are you doing in the "Steamer", but would work for me in the Thermomix, right? Greetings Cheriechen
@ Cheriechen: wooden hangers I'd's just a try - know I did not do it :-( - otherwise are Robert and Yushka the Thermomix Guru's, I think @ Eva: at 90 maybe a few minutes less and hold the asparagus wooden hangers I just in the steam half? cooked hour (see also here) @ Eva: The last time I was picking mushrooms with my father wooden hangers about 42 years ago and we have never found morels Ergo I pay what they cost in the store (but 96/kg seems to me a lot)!.
Haha, with the first set here, you take the same time as my first thought on that I had when reading the blog title ;) But: do you motivate me hereby once more, I finally get to grips with the issue of Sous-Vide and installed in my kitchen !
The morels have landed this spring, unfortunately, all too rare on my plate. After I finally got my colleague Mr. mushroom pickers wooden hangers had convinced through weeks of persuasion that it would be a good idea, he would take me time to Morcheljagd in his secret reasons as us the lousy weather of recent weeks has made a nasty spanner in the works ... Too bad ... Do you know where to get here in Zurich good morels from the region?
This looks wonderful and definitely tastes that way.
Connecting to% s
Apple applesauce apricot aperitif Aubergine Avocado bake meringue banana basil pear puff bean broth Bread Wild Garlic Cake Chili Cream Cheese Curry Dessert Egg ice egg white duck strawberries Fave fennel fish meat stock poultry vegetables Grandits cucumber hazelnut blueberry chicken giblets scallops calf cold cup capers carrots potatoes garlic kohlrabi wooden hangers coconut herbs cake Kumquat cheese pumpkin salmon lamb leek maize almond mango mayonnaise menu mint morels mozzarella mussels nuts oranges Panko Parfait Parmesan Passion Fruit pasta mushrooms Prosciutto Pulpo cream ravioli rice restaurants rhubarb Beef Risotto red salad sandwich sauce sauces shrimp foam chocolate salsify celeriac mustard sesame Boiled Summer Sorbet sous vide spaghetti asparagus bacon dumplings porcini soup tart Tomato Tuna Vanilla Vegetarian Vinaigrette Watermelon Wild Wirz sausage yuzu lemon lemongrass sugar Recent Posts Shrimp Cocktail Eaten by: Didi Bruna Pavlövchen wooden hangers Spaghetti with monk beard and scallops chicken breast sous-vide wooden hangers with morels and asparagus English / Français / Espanol etc.
Select wooden hangers Archive June 2014 (2) March 2014 (14) April 2014 (13) March 2014 (12) February 2014 (10) January 2014 (16) December 2013 (18) November 2013 (21) October 2013 (18) September 2013 (14) August 2013 (15) July 2013 (10) June 2013 (10) May 2013 (15) April 2013 (14) March 2013 (13) February 2013 (9) January 2013 (16) December 2012 (8) November 2012 (15) October 2012 (9) September 2012 (11) August 2012 (9) May 2012 (12) May 2012 (10) June 2012 (8) April 2012 (9) March 2012 (7) Categories wooden hangers Eaten by: Recipes Tips Uncategorized Blogroll stir 1 x please, aka pot Adventure Cooking Anonymous chefs Barbara's playground Bonjour wooden hangers Alsace boss Hansen boss, the butcher told Chili and Ciabatta cosycooking dike Runners cuisine delicious days FEL! X ... foolforfood spilled Highfoodality Jule's Kitchen Katha boiled cockroach Kitchen Dance Little Ku
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