... preserves its position in the list of the most delicious desserts! So the question is: Can be made a bit slower? If your answer is yes, it can be cooked in sous vide bath, in fact, it is recommended ...

... baked through, it will be the outer parts are burned! With the sous vide this temperature is almost the same, because, due to the slow cooking can take over the temperature evenly throughout the meat, ...

If you like the milk rice, but afraid of preservatives, you must made it at home. It's slower than to buy in shop, but so much delicious, and healthy!   I made this dessert with risotto rice, because ...

... hours. I chose the slower cooking, and I do not regret it! 2 days later the texture of the meat was perfect, the sauce is delicious crust formed on the outer surface, inside was soft and friable. Pour ...

... in the bath. 62 - 65 °C (140 - 150 F) and 30 minutes, this is the slow pasteurization 72 - 76 °C (162 - 170 F) and 10 minutes, this is the fast pasteurazation When you remove from the bath, inmediatelly ...

I read the original recipe in the Street Kitchen web page, but i differed from the original recipe, especial the cooking time! :) the brisket really manifold part of the pork, because can be found here ...

... meat into the plast bag, but don't close it, will be later. Fill the metal vessel with (hot) water, approximately three-quarters. Slowly let the bag into the water. The pressure of the water press out the ...

slow

I read the original recipe in the Street Kitchen web page, but i differed from the original recipe, especial the cooking time! :) the brisket really manifold part of the pork, because can be found here ...