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Value forum, I am faced with a question that hopefully someone (maybe from the professional camp?) Can give me with grerer cooking experience answer: Last week I was in a restaurant, the main course of venison fly lady Mens -Rcken fly lady offered - sous-vide cooked, as it turned out afterwards. The meat came as usual deep red, but this irritating soft, almost mushy - for me personally not a pleasure that I would have to repeat. I do think that it had to do with the cooking method, but I wondered if the consistency fute on poor product quality, the base product of (young buck) the preparation was not suitable as a very tender meat or fr (? too long), something has gone wrong during the cooking process itself. In my previous network research I have not yet found a satisfactory answer, with thanks & Gru m. Gendert of malbouffe (05/13/2014 at 15:55 clock) Reason: Replenishment: also
I fande deer ous-vide also not particularly successful. Not even in a 3 * hotel. "Pure deer" caused here yes even for discussions. I've always found these "liver effect". Apparently in sous vide cooking is always a risk and at very zartfasrigem meat in particular. I am personally happy that the very large Hippe to sous-vide seems to be over again, or at least combined with other methods. It's just my very PERSONAL opinion / experience, since I am not a professional. Gru!
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It should be explained sovella very briefly what is Sous Vide. Derived from the French sovella is m

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It should be explained sovella very briefly what is Sous Vide. Derived from the French sovella is meant under vacuum cooking. But there is more. Namely ensuring that things are cooked at a relatively low, but very constant temperature.
What's in many professional kitchens already standard, increasingly conquering the flagship room hipper Großstadtindianer. During replay of the perfect dinner more and more emphasis is put on to shine not only with delicious food, but also with the perfect equipment. What is unfortunately sovella still very rare to find on these occasions, is the perfect aperitif. But so be it.
The amateur cook so now has vacuum device and Thermalizer in his kitchen. Various foods are cooked at their optimal temperatures for a very well-defined time. The result sovella is amazing and in most cases more than convincing, even if it is to take one or another technical hurdle on the way there.
In an interview with a seller this Cooking the author says something to the essential points. Whether one now even allowed to call cooking for example. Cleverly dodging other points are called as the more time you can spend with his guests now. So you want because of this. Those who follow the author gives him right that the common cooking, or cooking for someone else usually just supposed to be much experience as well as a result. The result when cooking with Sous Vide is according to the author always perfect. The experience remains mostly on the track. Apart from the ecological point is addressed. No Sous-Vide cooking without a lot of plastic bags that are drip-end on various jobs.
Who is Bartender and also questioned whether the technology for its meager cooking skills worth, the following tips should be placed sovella as a justification for physical upgrade to the heart. In our appearing on 06 February Mixology print edition we focus in the "Alchemist" the various possible applications of the sous-vide technique for the bar
(Through the use of sous-vide at the bar they learn more in detail in MIXOLOGY Issue 1/2014. MIXOLOGY The print magazine is published every two months. Subscription information can be found here on MIXOLOGY ONLINE)
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By Thomas Spang, (wagyu-farm.de) I have received a such piece, which is then doubly delicious becau

A piece frowned upon, of which many people never came up with the idea as a Fast-yet-gourmet food to make out of it, are short ribs, so a cross-rib of beef. Of course there are quite a few who have discovered for themselves (for example, some grills that handle such a piece of low & slow as BBQ-piece), but it certainly is not commonplace.
By Thomas Spang, (wagyu-farm.de) I have received a such piece, which is then doubly delicious because it just still comes from a Wagyu beef. If you look at the piece (pictured here), then had the steak as a BMS (Beef Marbling Standard) of 9 or 10, but with the fat visible here is primarily connective tissue and that's the point. It is necessary to convert this connective tissue into gelatin to make it edible, you would fry the piece short, it probably could not even chew.
So offers the sous-vide method, in which I the meat at 60 C over a period of 72 hours (this is the longest thing I've ever done) let swim to in a vacuum bag in a water bath before him. This low constant temperature, the processes found in the meat instead of just that it needs to get a butter-tender and aromatic piece at the end. I have puzzled long and me with sous-vide expert (thanks Micah!) Advise, but then I decided wine bottle in the end to flavor the meat in any way, so it was just the way it was in the bag.
One day before completion, I started to cook a Jus (which I discuss in a separate article), and after the meat was finished then, I've only painted with this Jus so I firstly the pure meat and on the other hand a great flavor could be reached by Jus. As a side dish, there was a puree of potatoes and celery (50/50) and an espuma of fresh horseradish. I thought it was just awesome!
The video for the antipasti-bean salad, the steak out of the dishwasher and with blow torch - perfect without a grill! wine bottle Recipe and instructions for the preparation of a brilliant Jus, Glace, gravy tile meat with a difference - Piccata wine bottle Milanese from Schwäbisch-Hällischen Landschwein Whiskey and Steak Tasting! Win a Ticket!
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Apple applesauce apricot aperitif lillyskloset Aubergine Avocado bake meringue banana basil pear pu

Duck breast sous-vide with couscous and beetroot | rather tasty
My brother and I have been able to almost die laughing us in the early 70s if this cartoon of the Looney Tunes. However DbEva claims except the two of us, no one would remember this cartoon, or no one would find that as funny as we do. Possibly! Then this story is just merely a reminder for my brother and me :-)
And yes, I know I've got two days ago verbloggt couscous (we ate it but not so close to each other), lillyskloset but I have only just discovered, a) how fine it is and b) how awesome that looks differently colored my photo is the not really meet
Duck breast 1 all ingredients together to make a marinade lillyskloset and give together with the duck breasts in a vacuum bag and vacuum seal. Bake in a preheated steamer with vapors 55 C for 20 minutes sous-vide cooking 2 take out of the bag and the fat fry on the skin side for about 2 minutes, turn and cook 3 minutes short finished at 180 C hot air
Give horseradish Couscous 1 couscous in a bowl and pour over the beetroot juice, season and allow to swell for 10 minutes. Fluff with a fork and stir in the hazelnut oil 2 the horseradish lillyskloset and season to taste with salt and pepper
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I would be interested lillyskloset if the sous-vide cooked breast has you tasted lillyskloset better than a seared, deigned in the oven and again seared. And Couscous? Goes anywhere, even if we all too rarely eat. Greetings from Hamburg, Eva
I can even remember: D (and here to refresh: the video of it) and I am looking forward to the next duck ... or the next rabbit. Looks very nice from what you have conjured up again since.
@ Sabine: I had my doubts, but yes, it worked out well @ Eva: I found a trace of tender, really delicious @ Peter: Thanks for the greetings, which I now reply from Zurich ... and we hope tomorrow a thrilling Cup final @ Carmen: world class, that you have also sent the video link :-)
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In addition there was meatballs from turkey Hack - I had meat left over and did the meat itself gar

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Actually, it would have to give at this point hop shoots. The fact there was a while ago here and here - and this has reminded me that I still finally wanted to do something. Well, it did not work out this year: at the Viktualienmarkt there is probably to purchase from the hops in the spring what the hop shoots namely that must be laboriously garden mirrors brought from the earth. But I was too late. And the instincts you can not buy obvious; wild hops but I have not seen here. Well, then stop but asparagus.
The asparagus has Andi recently served garden mirrors so appealing: Sous-Vide cooked. I could well imagine that it must taste great. After the asparagus flavor is so deprived of any opportunity to volatilize. Just I lack the Equipement for Sous-Vide. So I made what.
In addition there was meatballs from turkey Hack - I had meat left over and did the meat itself garden mirrors - and a creamy sauce with crème fraîche. Overall, it was a consistent thing: meatballs and sauce are relatively mild and the green asparagus with its strong aroma precedence. And next spring, there are then some of the hops - I think I carry my shopping already times in a calendar.
Wash the asparagus, woody end pieces caps. A piece of roasting, garden mirrors which is long enough for the asparagus stalks cut, and tie tightly to an end with the supplied ribbon. garden mirrors Place the asparagus in the hose. Who can take correspondingly large, heat-proof zip-lock bag. Season with a little olive oil, a pinch of sugar and salt and a little Organgenabrieb. So the air must be out of the hose now. for fill a tall, narrow container garden mirrors with water. The bag and dive into the vessel with water, so the air escapes, then knot up the same. Not that you think I would because even thought of it .... no, I read it with Robert. And asked me why I'm not even come on it. I cooked the asparagus in the Vitalis, the steamer garden mirrors you can put on the stove and it has a thermometer. 15 min at 85 C - perfect al dente and aromatic.
For the meatballs zerrupfen the bread and in on a little water. Peel the shallot, finely dice and fry in a little oil glassy. Squeeze the bread thoroughly and give with all other ingredients to the ground garden mirrors beef. Ra

And while I still considered to celebrate Easter vegetarian, she announced her visit. Velvet flesh.

About 3 years ago we sent our child after school in the big wide world and in the most beautiful city - Hamburg. Following a really imaginary as a preparation for the study internship, she trained as a media designer for digital and print. Since that time, now the verfressendste child of the world sat 550 km from home and always stocked fridge away and pushed consistent locker accessories hunger. Consequently hunger arises when paired with good education and so on moral responsibility. That means: money for night club admissions is more important than for good meat. Bad meat (not organic, not regional, etc.) is not eaten, so there are none at all. When she came to visit every couple of weeks, I dragged under the suspicious eyes of the neighbors of beef into the house, so that our child would not die of hunger over the weekend. We visited them in Hamburg, we brought no chocolate but with meat. We went with her to eat, no vegetables, no salads, but meat.
Such pampered she graduated recently from their training and we waited, she would now study. Nothing with meat, more art and design. Alone - rely the idea for more years on the meat parental care packages to have, or even to betray their own beliefs, they must have such a fright that she has applied for a real job. Sure, something with art and design. And also clear: In an exclusive (meat) food importer. Ha! This cleverness it has, of course, by me! Now she is a junior art director at RARI food in Hamburg locker accessories and has (according to me) the best job in the world. There is good food in abundance, locker accessories imported locker accessories from all countries that are forwarded to wholesale and catering. At noon the Mitarbeiter_innen of permanent cooks are freshly cooked, she sends me almost daily pictures of the food. Trout in blue and different, locker accessories meatballs, pasta and meat. Rump steak, rump steak, sirloin steak. locker accessories Meat. Good. Our child has arrived in heaven.
And while I still considered to celebrate Easter vegetarian, she announced her visit. Velvet flesh. In the large package. From RARIS premium brand Laschori that sells nothing but premium qualities and catering trade. Not to end users, but if you have eaten in a very good restaurant very good meat, maybe it came from them. She brought: From a cote de boeuf beef from Argentina, pork Iberico Presa Bellota from Spain, lamb, salmon dry aged from Scotland and from the red deer a T-Rack of New Zealand (). I threw eating plans into disarray, stuffed the vegetarian recipes in the desk drawer, locker accessories swallowed the term "regional" down and began to boil.
Sous vide is the allerallerallerbeste that one can inflict upon this vegetable! You schälst the bars, give them in a vacuum bag along with a pinch of sugar, salt, pepper, a little locker accessories orange or lemon zest, a tablespoon of butter and if you have and like a little broth. Wine is of course also. Variants with other spices (cardamom wild!) There are no limits. I am in the fortunate position to have a Kammervakuumierer, so I've been using the vacuum sealing locker accessories of liquids no problem. Alternatively, you can freeze and frozen enter into the bag, so that even a "normal" vacuum sealer does not get any problems to the particular fluid. Or you pull the vacuum sealer close to the edge of the work surface and lets hang the bag. Then you do not vakuumierst on the automatic locker accessories stage, but manually and very slowly, locker accessories so that you can stop at any time before you run liquid into the pump. In the water you Garst the asparagus then at 85 C for about 40 minutes. Depending on the thickness of the bars also up to 50, of course, depending locker accessories on how crunchy you want to have the bars at the end and if you still short karamellisierst in the pan afterwards. Herrlich. locker accessories The next you come this method with a roasting bag.
is a section of the neck, above the shoulder, for me the best piece of pork. It is thick (as opposed to Secreto), locker accessories highly marbled and almost as red as beef. In quality "Bellota" feeding at least 60% done with acorns. The Iberian pigs live freely on the wood pastures (pastures) under cork and holm oaks, feeding only on plants, berries and mushrooms, locker accessories while the montanera, locker accessories the acorn, almost exclusively of acorns. Good meat. It was made by me simply salted (no sugar for browning at Pork!) Seared and then pulled in the oven at 120 C to a core temperature of 62 C.
Then there was a splash of wild garlic paste (wild garlic, salt, olive oil) a

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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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