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Piept de pui fiert "la rece"

Eataly
in Retete de mincaruri

Featured Replies

  • Author

 

 

 

 

Am aflat intre timp cum se numeste si kakaya tekhnika :lol: - Sous vide.

De la oua, la piept de rata, la vitel,caoste de porc, somon ... U name it it's there.

 

Azi in emisunea Take Home Chef asa a fost preparata si carnea pentru vitello tonnato.

 

Si nu e musai nevoie de aparat de vidat. O punga cu "fermoar" sau filmul alimentar de plastic se pot folosi cu succes.

Aerul eliminat ajuta transferul termic, pastreaza sucururile, iar fata de reteta prezenta aici de Etaly, carnea se poate asezona inainte de impachetare.

Caramelizarea timp de 20 de secunde e optionala.

 

Deci am facut o kakaya ne-asezonata?!Grazie Maestro!

  • Quote

     

     

    Deci am facut o kakaya ne-asezonata?!Grazie Maestro!

     

    :lol:

    In reteta ta, condimentarea o facea lichidul. Aici nefiind in contact cu carnea ...

     

    Slavismul (*) nu a avut absolut nici o legatura cu persoane cunoscute sau retete postate.(eventual doar cu mine). Parol d'horreur :) :)

     

    Se referea strict la tehnica sous vide pe care am aprofundat-o, deocamdata doar la televizor si pe net.

     

    ____________________

    (*)

    [color=#0000FF][i]" -Diesdiemona, davai zdrieanţa!

    - Kakaia zdrieanţa? "[/i][/color]

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