真空低温烹饪,创造美味奇迹| 登录   注册
400-809-2068
网站公告: 欢迎光临Fusionchef真空低温烹饪设备(分子美食)SousVide真空烹饪!
Sous Vide 基础食谱 >> 返回 您当前所在位置:首页 > Sous Vide 真空低温烹饪食谱 > Sous Vide 基础食谱 > 正文

Sous vide prime boiled veal with pointed cabbage

更新时间:2015-09-28 22:33:20点击次数:1250次字号:T|T
难度级别:★★☆
相关介绍

Ingredients

For 4 servings

Boiled veal:
400 g veal (cut: top round)
2 bay leaves
1 tbs grainy mustard
40 g butter

Pointed cabbage:
200 g pointed cabbage, cut in fine slices
30 g butter
20 g finely chopped flat-leaf parsley
20 ml hazelnut oil
A bit light vinegar
Ground nutmeg

Author:
Heiko Antoniewicz
Preparation time:
3 hours 50 minutes
Cooking time:
3 hours 20 minutes
Level of difficulty:
2.01



Preparation

Boiled veal:
Vacuum all ingredients and cook them in your fusionchef sous vide water bath at 56 °C for three hours. Froth the butter in a pan, and turn the veal around in it. Salt lightly.

Pointed cabbage:
Foam the butter and add the oil. Vacuum the cabbage with the fat and cook it in your fusionchef sous vide water bath at 85 °C for 20 minutes. Fold in the chopped parsley, acidify the cabbage with vinegar and season it with nutmeg.

We recommend serving this dish with small potato dumplings.



0 条评论
不想登录?直接点击发布即可作为游客留言。
优莱博技术(北京)有限公司
地址:北京市朝阳区酒仙桥东路1号院8号楼3层301室
销售电话:4008092068
售后服务热线:400-650-2011
E-mail: info@julabo.cn