Sous vide recipes
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Green asparagus is a very versatile vegetable and very healthy as well. The Greeks and Romans already saw this green vegetable as a miracle cure for ailments. In this recipe you will find a basic instruction to cook green asparagus sous vide. The advantage of sous vide cooking is that all vitamins and minerals of the asparagus are preserved.
Brussels sprouts are not always loved, especially by the kids. It probably has its bad reputation due to the method of preparation, Brussels sprouts are often overcooked. This makes the taste bitter and the structure soggy. No need for anything, because these sous vide Brussels sprouts taste great!
Chuck tender is the part of the bovine that is between the shoulders. This part of the beef is very tender and resembles the shape of the tenderloin. You get the best out of the diamond tenderloin when you put it on the barbecue after it has been cooked sous vide. View the recipe on souvy.nl
DEEP-FRIED EGG YOLK ”~ We hear you thinking .. this needs some explanation. A sous vide prepared egg caresses your tongue. After cooking sous vide for 60 minutes, a smooth texture remains. Give the egg a crispy coat by breading and frying it briefly. Delicious with steak tartare, for example.
Guinea fowl is a seasonal bird and best available in autumn. Compared to chicken, guinea fowl is tastier, juicier and has a slight wild taste. The meat of the guinea fowl is very lean. Lean meat quickly tends to become dry. But because of the sous vide preparation you can prevent this. In this recipe we used the guinea fowl leg with some summery ingredients. As a variation you can give it a Moroccan touch by mixing a gravy with ras el hanout. Be creative and leave your creation in the reaction.
The classic chicken rouleau, but with a little twist. It is a typical French meat dish with a meat filling and it has the shape of a roll. A rouleau consists of two parts: the filling and flattened meat. The filling consists of ground meat, which is called the farce. The farce can be experimented with endlessly. Think for example of fresh herbs or nuts. Let us know in the reactions what your farce consists of!
Crème brûlèe. The classic custard-like dessert with a crispy sugar coating over it. You can read how to prepare the perfect crème brûlée sous vide in this recipe. The secret is the sous vide technique that makes this possible. Because by preparing the crème brûlèe sous vide is cooked below 85 degrees. In the recipe below, the crème brûlée is prepared in small glass jars. You can serve them directly in the same jars and burn them down.