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sous vide

Duck breasts on oranges

1. September 2014

Duck breasts on oranges

Formal recipe for today's ceremonial opening of Kitchenette shop for you!

Truncated beef on tacos

21. August 2014

Truncated beef on tacos

To supply complete information, I have to add the beef to tacos. The procedure is almost the same as for calf, but there are minor differences in procedure. In addition, there are photos. Also, I attach lines to a homemade tortilla that's really easy, tomato salsa and chopped veal to tacos to get everything right at hand.

Flank steak salad

18. August 2014

Flank steak salad

My summer evergreen is steak salads. It's a way to enjoy delicious steak in a fresh, healthy and light form. In addition, I love to meet friends or family and spend a pleasant afternoon somewhere outside with barbecue and good wine.

Veal on tacos - sous vide and traditionally

31. July 2014

Veal on tacos - sous vide and traditionally

I seriously fell in love with tortillas filled with all sorts of fillings. As I write in my previous tortilla recipe, mainly because they are a terribly good social affair for me, which melts and heats not only at heart. But they also offer an incredibly diverse range of possibilities and space for creativity. A homemade tortilla recipe can be found here, and tomato salsa can not be missed.) Also, here you can find chopped beef on tacos.

Veal cheeks on white wine

19. March 2014

Veal cheeks on white wine

This calf's cheek was one of the first recipes I tried with sous vide . The cheeks are great and they are the theme of rather luxurious restaurants. There is even little to see at butchers. I have been lucky for several times in the SVĚČEK butcher on Štefánikova Street. It's a great butcher shop with nice people who like to do whatever they can. It even gives you ideas and inspiration to modify that particular piece. Meat is from organic or organic breeds and aged. He likes to buy you vacuum. Among other things, the ambience opens the new Meat Mask in Prague on Dlouhá Street. So if we can expect the same quality we get in their restaurants, there will be another great deal.

Confit duck with a reduction in port wine

6. March 2014

Confit duck with a reduction in port wine

This recipe is designed for sous vide , but can also serve as inspiration for other lovers of this taste and old fashion style.)

UNDER VACUUM [SUU VID]

27. February 2014

UNDER VACUUM [SUU VID]

Sous vide means in a vacuum. It's a technique discovered in France in the 1970s, where you can cook food under a precisely controlled temperature, a precise time packed in a vacuum and immersed in a water bath. Until recently it was a matter of purely luxury restaurants. But as the gastronomic literacy of non-professional chefs increases, coupled with interest in molecular cuisine, this miracle is gradually leaking into our layers. Even manufacturers have adapted to demand and have begun to produce smaller and affordable versions for households, but no less. It is important to keep the temperature accurate, which can vary within a tenth of a degree.

Pear marinated in port wine

20. February 2014

Pear marinated in port wine

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!