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<span class="highlight">Why</span> cook sous vide?

... taste of pork fat in it. And so it is! If we put the meat to high temperatures, these fats "flow out" and gather the bottom of the pan. Of course, the cooling of high-fat snack bread with onions, but why ...

Cold reserved eggplant creamy soup, only 30 minutes!

The eggplant are lacks many of the kitchen, but why? You can be create varied and delicious dishes from it. At least it is very healthy, because it has high fiber content and the content of soluble carbohydrates ...

Corn on the cob, made with sous vide

... mandatory sprinkling with salt, and braver still could request it with butter. What the secret of the cooked corn, why everybody loves it? The answer is simple! The small yellow corn cores containings ...

Spain's summer chest: the gazpach

... Video after the recipe! Why this soup really great? Made from fresh vegetables without cooking, so all the vitamins and nutrients preserved. You can use unlimited number of toppings, you can do ...

Croque swiss chard: the french - hungarian love child

... it's taste, like the spinach sweet and earthy flavour. But it grew much larger than it's both "parents"! That's why it's very well suited for dishes where the softness and slightly sour flavor required. But ...

Presearing for sous vide

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 ...

Everything about Sous Vide, that you never dare to ask!

... bottle) of raw materials, evacuated, and then immersed in a water bath. The temperature of the sous vide machine baths keeps always exactly the temperature that we needed. Why we evacuated? There are ...

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