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BBQ Bacon Onion Beef Balls

BBQ Bacon Onion Beef Balls

http://www.2uidea.com/category/Wok/ Cantonese Roasted Pork Belly

http://www.2uidea.com/category/Wok/ Cantonese Roasted Pork Belly

Sous vide asparagus

Sous vide asparagus

Sous Vide Creme Brûlée

Sous Vide Creme Brûlée

Sous Vide Chicken Wings — Foodoo

Sous Vide Chicken Wings — Foodoo

Cooking carrots sous vide prevents all the flavour and nutrients leaching out, resulting in crunchy, flavoursome carrots every time.

Cooking carrots sous vide prevents all the flavour and nutrients leaching out, resulting in crunchy, flavoursome carrots every time.

I was skeptical of the idea of sous vide bacon. I generally prefer my bacon cooked completely crisp, rather than trying to get bacon that's crisp and moist at the same time. But bacon cooked sous vide overnight is the first I've ever tasted that delivers on that moist-and-crisp promise. It's crispy on the exterior as you bite into it, but it quite literally melts in your mouth, like the finest confit pork belly, as you chew. Here's how to make it.

I was skeptical of the idea of sous vide bacon. I generally prefer my bacon cooked completely crisp, rather than trying to get bacon that's crisp and moist at the same time. But bacon cooked sous vide overnight is the first I've ever tasted that delivers on that moist-and-crisp promise. It's crispy on the exterior as you bite into it, but it quite literally melts in your mouth, like the finest confit pork belly, as you chew. Here's how to make it.

36 hours Sous Vide Pork Belly. Time to save up for a sous vide bath!

36 hours Sous Vide Pork Belly. Time to save up for a sous vide bath!

Sous Vide Mashed Potatoes with Garlic and Rosemary // lickmyspoon.com

Sous Vide Mashed Potatoes with Garlic and Rosemary // lickmyspoon.com

Garlic confit. Youve probably heard about it. The first time I did it was many years ago when I was reading the french laundry cookbook. Its been a long time since and sous vide garlic confit its probably the gentlest and the easiest way to achieve it although if you know how to tame your stove's flame go for it. 5-6 hours at 85C in the water bath should do it. Add some olive oil thyme and rosemary. Spreads like butter and tastes amazing. Happy Monday! . . . . #chefstalk #chefsoninstagram…

Garlic confit. Youve probably heard about it. The first time I did it was many years ago when I was reading the french laundry cookbook. Its been a long time since and sous vide garlic confit its probably the gentlest and the easiest way to achieve it although if you know how to tame your stove's flame go for it. 5-6 hours at 85C in the water bath should do it. Add some olive oil thyme and rosemary. Spreads like butter and tastes amazing. Happy Monday! . . . . #chefstalk #chefsoninstagram…