Commentaires pour Cinquante quatre degrés

Commentaires sur La débâcle de la poitrine de boeuf sous vide par casquette

casquette — Fri, 03 May 2013 03:11:48 +0000

I don’t. Usually i go with salt and pepper.

Commentaires sur La débâcle de la poitrine de boeuf sous vide par chris vaughn

chris vaughn — Thu, 18 Apr 2013 20:35:29 +0000

Hey Chef, do you put a rub on the meat before you bag it?

Commentaires sur Pre-marquer ou ne pas pre-marquer? Là est la question. par Cuándo dorar las carnes al cocinar al vacío | Dorar no sella los jugos

Cuándo dorar las carnes al cocinar al vacío | Dorar no sella los jugos — Sat, 30 Mar 2013 20:00:40 +0000

[...] Modernist Cuisine o Cooking Issues piensan que sí, mientras que Kenji de Serious Eats o el blog FiftyFour Degrees afirman que en sus pruebas no son capaces de [...]

Commentaires sur La débâcle de la poitrine de boeuf sous vide par Pritch

Pritch — Wed, 27 Feb 2013 21:02:46 +0000

My first attempt at brisket left me pleased. 60 hours at 64C yielded tasty,slightly pink, very tender results.

I started with a joint that was particularly well marbled and had a very healthy (unhealthy) layer of fat. I seasoned only with a sprinkling of salt and a few grinds of pepper in the cooking bag immediately prior to sealing and plunging. Joint did not look like above, but rolled flaps of meat.

The fat did not render but became soft and unctuous and the juices from bag reduced in a pan and slightly thickened with a beurre manié, worked well with the accompanying roasted winter vegetables.

Commentaires sur Veillir la viande a la maison avec DryBagSteak. par Andrew

Andrew — Wed, 13 Feb 2013 17:00:19 +0000

Hi, you will be able to buy these special dry ageing bags from lava vacuum packing soon!
Contact Andrew on 07790792078 for more details.

Commentaires sur Guide Pratique de Mise Sous Vide par Andrew

Andrew — Wed, 13 Feb 2013 16:51:49 +0000

Hi, you can still get this book here: http://www.lava-vacuum-packing.com

Lava will also be sell their own dry ageing bags soon that will work with all machines!!

Commentaires sur Poulet frit sous vide par Justin

Justin — Mon, 28 Jan 2013 03:50:47 +0000

dust it in cornstarch, then coat in egg, and then put the batter on. It will not fall off.

Commentaires sur Saumon fumé fait maison par smoking fish | Annotary

smoking fish | Annotary — Thu, 17 Jan 2013 16:33:37 +0000

[...] Salmon Dip Recipe Sort Share http://www.fiftyfourdegrees.com 3 months [...]

Commentaires sur Veillir la viande a la maison avec DryBagSteak. par Andrew

Andrew — Fri, 11 Jan 2013 18:21:19 +0000

Hi,contact Andrew@lava vacuum packing. 07790792078. Lava will be selling the dry bag soon that will work in all makes of vacuum sealer!!!

Commentaires sur Noix de Saint-Jacques sous vide. par sarung tangan

sarung tangan — Mon, 31 Dec 2012 14:49:49 +0000

Hi! This is my 1st comment here so I just wanted to give a quick
shout out and tell you I truly enjoy reading through your posts.
Can you suggest any other blogs/websites/forums that deal with the
same subjects? Thanks a lot!