Pear marinated in port wine
20. February 2014
As time goes on, and I'm still submerged in all the passionate things about cooking, I'm still in love with something new. On my amateur culinary skills, there is still some new experience. That I feel like a sponge that has overcome its adsorption skills any time. But no, and I know for sure, perhaps because of that passion, we can grow to infinity. Game with ingredients, tastes, smells, techniques ... It's fun!
And so I got to sous vide [suu vid]. I will definitely write more information in the early days, but in a nutshell, the introduction to this recipe ... It is about preparing meals in a water bath (sous vide in translation means in vacuum), but at precisely controlled temperatures, thanks to scientific research, you can every piece of food, get the most out of it. It never goes to boil. I think it will excite all the carnivores because the steaks, long-drawn meat and poultry are unmatched and precise. But I was also excited as a mummy, soon a toddler, who will begin to taste the first bites of vegetables that should be full of flavors and vitamins. But I'm already writing, for those who really care about it, I promise more information in the near future. For now, I attach a link to my source .)
On Saturday, there will be a second meeting of foodbloggers at the chefparade and just about sous vide, where I have the honor of being an ambassador. So I'm very curious if they will share my enthusiasm too. Otherwise, I thank the chefparade team for making these meetings and I think Tomas Babinca has invented it.)
There will certainly be categories of sous vide recipes. For those who do not want to go this way, I will try to adjust the recipes to standard procedures. Just be aware that it will not always be possible. For example, right now, I have a bean rendang in the spa, which will be there for three days, and charging the exact temperature for such a long time, is almost impossible without a sous vide. Also, you need to pay more attention to the bags you use and work with harmless material, because at higher temperatures, toxic substances are released from plastics.
These marinated pears are worth testing, they are incredibly delicious and completely melt on your tongue.
4
porce
Postup
1.
Warm the wine along with sugar and spices slowly and reduce to 1/3 of the original volume. Stop it.
2.
Peel the pears, put them in a cold water container to avoid browning. Using the coarse side of the sponge, grind the surface of each pear so that it is beautifully smooth and the marks on the scraper disappear. Each pear with a proportion of the reduction, put in a bag, suck the air and immerse it in a bath heated to 80 ° C for 30 minutes or until it is soft to the touch. If you do not have a sous vide bath, you can imitate this water bath in a hot water pot (80 ° C) that squeezes bubbles from the bag and allows the marinade to penetrate into every pore of the pear, so you can handle it even without a vacuum.
3.
Remove the finished pears from the sachets, pour the remaining liquid into a small pot and reduce to the consistency of the syrup.
4.
Serve ideal hot pears with a hot wine reduction and any of the proposed attachments. But also chilled, it can be served later and will still be delicious.
