I trusted the Joule App on the iPhone and followed the video advise - so after 1:30 hours at 54º Celsius and a quick back-sear with butter the steak was perfect. My guests applauded. Never it was so easy for me to hit the mark right in the middle.That means even a laymen can produce a dish a high-class seasoned…
There is more around the Wiener Schnitzel as usually known - even to insider. I live in the heard of Vienna and near the international most recognized restaurant serving Wiener Schnitzel. Figlmüller serves at the same location for over 100 years the original only 100 Meter from my office. I have frequent lunch there - and…
The original Vienna Schnitzel (calf), SV 45min. @ 58.5° C, Breading: flour, egg, breadcrumbs sweet red pepper S/ P.Cauliflower purée, S/ P, nutmeg, butter, cream, served in quiche tart, with Thai basil and truffle. Some sugar snap peas with sea salt.Sauce (reduction): quick veggie stock, shitake mushrooms (butter fried)…
Besides the New Years Concert, Princess Sissy, the Trapp family's "The Sound of Music", the Sacher Cake and Wiener Schnitzel - "Marillenknödel" is the most overlooked speciality the bygone Austrian-Hungarinan (has left over) has to offer. The dessert "Marillenknödel" is simple to be made even by "non-cooks" that will stun…
Hi, I have a small Vietnamese restaurant in Brighton, UK. I am obsessed/half-crazed with getting each and every one of my recipes exactly as it should be! I am nearly there, save for one dish - Bun Cha. Bun Cha should be super smokey, super fatty beef on a kebab with noodles and pickled vegetables. I know that the missing…
I cured my salmon for many years to produce my own Graved Salmon. It took between twelve and seventy-four hours to get the desired result. One part sugar and two part kosher salt.Plus the filet(s) had to be flipped over and drizzled with the salt/sugar/salmon surplus mixture with a spoon all three to four hours.Not very…
Should I remove from this NewYork cut as Shirloin as it is also named in the US the white tough silver skin and fat before SousVide 55 Celsius for 3 hours.? And: Any recommendations regarding time & temperature ?
I prepared a bio-shirloin steak (in europe named Rumpsteak), 4 cm. thick, 54 Celsius for 1 hour according to the joule recipe - revers searing. (before and after the water bath)The meat was edible but still tough. Should I have left the cut for two hours or longer?
Even though we are so far away from Thanksgiving, I had this brainstorm the other day when I thought "hey I bet a sous vide turducken would be rad!" It's the sort of dish that everyone seems to agree is better in idea (a chicken! in a duck! in a turkey!) but in reality is not that great, given the different cooking…
The recipe (cottage cheese as filling) finished in the pan with thyme, leek, porcini and heavy cream turned out in principle impressive - my mistake was, I made the dough 4 mm thick and this turned out to be far to thick and the dough turned out tough. I shall aim tomorrow for 1 mm. That will make the appearing of the…
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