white asparagus sous-vide, panko breaded, with radishes vinaigrette sous vide supreme | rather tasty
For over 20 years, I'm white asparagus as I've learned from my mother! The asparagus be peeled (without schmörzeln), covered with cold water, a good pinch of salt, also a cube of sugar and almost 20 gr butter. Depending on the thickness can cook about 15 minutes, drain well - finished and gorgeous. For this purpose, a self-stirred mayonnaise. sous vide supreme
1 verweissen the well peeled asparagus spears together, sous vide supreme each with a good pinch of salt and sugar, and a piece of butter in a Platikbeutel and steam (I: Combined Steamer) at 85 C for 15 minutes 2 cook the radishes into very fine brunoise cut 3 the remaining vinaigrette ingredients. stir well, add 4 radishes which now has cooled asparagus by a Panierstrasse (one flat plate with flour, egg and panko verklopften) sous vide supreme can migrate and knusperbraun in hot butter until 5 complacent on a plate, darüberträufeln vinaigrette sprinkle with chives
I notice that this is an asparagus-week, all those delicacies, and I'm not after a lot of trial. Very nicely done with you, even the ham biscuits looks good.
That sounds sensational! That would be the perfect appetizer for my guests tonight. Do I get the Panko also in a large distributor or only when Japanese? Sous vide is currently indeed a huge issue. I think in my new kitchen will also hold a Vakuumiermaschine sous vide supreme enter :-)
@ Sabine: Thank you! So try one half of this year, the rest for next year Show @ Club Rooms: Schmörzeln would be the opposite of generous Peel @ Eva: In fact, dear Eva, in fact! :-) @ Champagne Lady: Your guests would can look forward to - the chances during the Japanese are higher by a multiple
Looks cool! And breaded with crispy panko ... I absolutely have to try! When SousVide However, I will also have to switch to a pot. I was worried just yesterday in Flaach ZH on the Spargelhof and I have three fresh asparagus! The Weekend is thus dominated by the Spring sous vide supreme Kitchen :)
@ Susi: I would like to see how you pout :-) explanation see @ club room @ Robert: You've already proven that your pot also works @ Marco: (Self) they are fresh razor best! ;-) @ Susanne: Mia san gschpannt :-) @ Töttchen: Thank you!
without appropriate device is the incidentally also in the pot. I surmise now just wild about: sous vide supreme if it works for meat, why not also with asparagus. I know what's coming at the weekend on the table - Thank you!
Oh man. A vorzuschwärmen of sous vide, if you can not imitate that. But is bread. I had already taken for future asparagus in the eye. Morning but first something quite bizarre to try ...
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Apple applesauce apricot aperitif Aubergine sous vide supreme Avocado bake meringue banana basil pear puff bean broth Bread Wild Garlic Cake Chili Cream Cheese sous vide supreme Curry Dessert sous vide supreme 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 coconut herbs cake Kumquat cheese pumpkin salmon lamb leek maize almond mango mayonnaise menu mint morels mozzarella mussels nuts oranges sous vide supreme Panko Parfait Parmesan Passion Fruit pasta mushrooms Prosciutto Pulpo cream ravioli sous vide supreme 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 Fried Rice with Vegetables Shrimp Cocktail Eaten by: Didi Bruna Pavlövchen Spaghetti with monk beard and scallops Français / Deutsch sous vide supreme / Espanol etc.
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For over 20 years, I'm white asparagus as I've learned from my mother! The asparagus be peeled (without schmörzeln), covered with cold water, a good pinch of salt, also a cube of sugar and almost 20 gr butter. Depending on the thickness can cook about 15 minutes, drain well - finished and gorgeous. For this purpose, a self-stirred mayonnaise. sous vide supreme
1 verweissen the well peeled asparagus spears together, sous vide supreme each with a good pinch of salt and sugar, and a piece of butter in a Platikbeutel and steam (I: Combined Steamer) at 85 C for 15 minutes 2 cook the radishes into very fine brunoise cut 3 the remaining vinaigrette ingredients. stir well, add 4 radishes which now has cooled asparagus by a Panierstrasse (one flat plate with flour, egg and panko verklopften) sous vide supreme can migrate and knusperbraun in hot butter until 5 complacent on a plate, darüberträufeln vinaigrette sprinkle with chives
I notice that this is an asparagus-week, all those delicacies, and I'm not after a lot of trial. Very nicely done with you, even the ham biscuits looks good.
That sounds sensational! That would be the perfect appetizer for my guests tonight. Do I get the Panko also in a large distributor or only when Japanese? Sous vide is currently indeed a huge issue. I think in my new kitchen will also hold a Vakuumiermaschine sous vide supreme enter :-)
@ Sabine: Thank you! So try one half of this year, the rest for next year Show @ Club Rooms: Schmörzeln would be the opposite of generous Peel @ Eva: In fact, dear Eva, in fact! :-) @ Champagne Lady: Your guests would can look forward to - the chances during the Japanese are higher by a multiple
Looks cool! And breaded with crispy panko ... I absolutely have to try! When SousVide However, I will also have to switch to a pot. I was worried just yesterday in Flaach ZH on the Spargelhof and I have three fresh asparagus! The Weekend is thus dominated by the Spring sous vide supreme Kitchen :)
@ Susi: I would like to see how you pout :-) explanation see @ club room @ Robert: You've already proven that your pot also works @ Marco: (Self) they are fresh razor best! ;-) @ Susanne: Mia san gschpannt :-) @ Töttchen: Thank you!
without appropriate device is the incidentally also in the pot. I surmise now just wild about: sous vide supreme if it works for meat, why not also with asparagus. I know what's coming at the weekend on the table - Thank you!
Oh man. A vorzuschwärmen of sous vide, if you can not imitate that. But is bread. I had already taken for future asparagus in the eye. Morning but first something quite bizarre to try ...
You are commenting using your Facebook account. sous vide supreme (Unsubscribe / Change)
Apple applesauce apricot aperitif Aubergine sous vide supreme Avocado bake meringue banana basil pear puff bean broth Bread Wild Garlic Cake Chili Cream Cheese sous vide supreme Curry Dessert sous vide supreme 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 coconut herbs cake Kumquat cheese pumpkin salmon lamb leek maize almond mango mayonnaise menu mint morels mozzarella mussels nuts oranges sous vide supreme Panko Parfait Parmesan Passion Fruit pasta mushrooms Prosciutto Pulpo cream ravioli sous vide supreme 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 Fried Rice with Vegetables Shrimp Cocktail Eaten by: Didi Bruna Pavlövchen Spaghetti with monk beard and scallops Français / Deutsch sous vide supreme / Espanol etc.
Select Archive June 2014 (3) 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 Eaten by: Recipes Tips Uncategorized Blogroll stir 1 x please, aka pot cooking adventure Anonymous chefs Ba
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