Posted in Recipes with photos
A grilled chicken breast has a big drawback: it is dries quickly and it will be like a shoe sole. However, no one likes to chew soles. Instead, cook sous vide machine for the first time and just fry it ...
Posted in Recipes with videos
... it bread cubes, boiled eggs, finely sliced fried meat, chopped onion, or maybe cheese. Everyone can choose according to their own tastes.
Ingredients for 4 person
1 big cucumber
4 - 5 tomatoes ...
Posted in Recipes with photos
... 4 persones
400 g fresh swiss chard
2 tbs sherry vinegar
2 tbs oliveoil
4 tbs unsalted, roasted peanuts
100 g unsalted butter
100 g cooked pork meat
200 g grated cheese(gruyere)
16 piece ...
Posted in Tips, tricks
Why we not searing the meat, before we put it to the sous vide bath??!?!
In fact, we recommend to you to making the crust! Normally, the man throw the meat into the bag, seasons, add some fat, then ...
Posted in About Sous Vide
...
Perfectly cooked meat: The oven dishes meat inner and outer core temperature is significantly different. If we roasting a larger and thicker / denser meat then its internal temperature reaches ...
Posted in Recipes with photos
... complicated! Wash the brisket thorougly, cut off the fatty parts, carefully remove the outer membranes of the meat and tendons. If you have tenderizer needle, prickle the surface of the meat. Wipe the ...
Posted in Recipes with photos
"The apple sauce, the apple sauce. Don't throw into bread pellet!" - sung Judit Halász (famous hungarian singer) in 1996, because everybodies know that there is no better dessert than the sweet spicy apple ...
Posted in Tips, tricks
... water also. But why are they doing it?
Fact, that the meat flavour not will be better, and not used that balls to spice the meal! :)
The reason is so simple! When you heating long time the ...
Posted in Materials
The bacon is the most popular part of the pork. It's located under the belly, near the trotters, where the meat is very fatty. Italians made the famous pancetta from this part. It features meaty and fatty ...
Posted in Recipes with photos
... the meat and the layer of fat, furthermore the leather which can be roasted to a crisp!
Ingredients
½ kg brisket
1 tsp coriander seed
1 tsp pepper
1 tsp salt + 10 dkg salt for the saline ...
Posted in Tips, tricks
... bag, which not contains BPA (Bisfenol - A) and EA (estrogenic activity)
Convention electric oven
Meats and spices
Salt and water for saline
metal nipper
aluminium foil
Thermometer (core thermometer ...
Posted in About Sous Vide
To say neither is needed, that the most important one the fresh meat from reliable butchers / shops. The meat that frozed very long time, DON'T want to sous vide! Do not sous vide the thawed and refreezed ...
Posted in Tips, tricks
... effect, but in some cases this can be paid for our own advantage. This property can be used in the preparation of poultry.
Put the poultry to 8 - 10 percentage alted water, and the poultry meat loss ...
Posted in About Sous Vide
... and cooked much lower temperatures and much longer than the usual time.
Centuries ago, people realized that the air isolated meat is much tastier, and moisture than the fired. This was later followed ...
Posted in Tags
meat
Posted in Article tagged with: meat
Why we not searing the meat, before we put it to the sous vide bath??!?!
In fact, we recommend to you to making the crust! Normally, the man throw the meat into the bag, seasons, add some fat, then ...
Posted in Article tagged with: meat
It's a pleasure for me to report You, that there's a solution!
Attention! User your own risk the solution belo