Author: bioloadmin

Cod, Chickpea Puree And Spinach With Chorizo (Low Temperature Vacuum Recipe)

Written by bioloadmin on March 27, 2020. Posted in Blog. No Comments on Cod, Chickpea Puree And Spinach With Chorizo (Low Temperature Vacuum Recipe)

Many of you had expressed the wish to be informed of the publication of my best low temperature recipes. Find them as well as new recipes in the books of my collection “My Low Temperature Kitchen, Best Of – Tome 1”, “My Low-Temperature Kitchen, Best Of – Tome 2”, “My Low Temperature Kitchen, Best Of – Tome 3 ” and finally “ My low-temperature kitchen-Volume 4 ”. The books are available now in paperback or in Kindle version.

This week I offer you an easy recipe every day that you can also offer during a more elaborate meal because it combines gluttony and delicacy. The chickpeas and spinach bring an original side and are wonderfully raised by the slightly spicy chorizo.

Cod, Chickpea Puree And Spinach With Chorizo

Equipment

a vacuum machine
an immersion heater.
vacuum cleaner

Ingredients (for 3 people)

360 g cod back (130 g per person)
400 g can of chickpeas
a large white or yellow onion
a red onion
3 cloves of garlic
three handfuls of spinach and a few shots for dressing
a tablespoon of paprika
10 thin slices of spicy chorizo and 9 additional slices (for the chorizo chips)
olive oil
Espelette pepper

Preparation of Cod, Chickpea Puree And Spinach With Chorizo Using Low Temperature Vaccum

Cod, Chickpea Puree And Spinach With Chorizo - low temperature recipe

Start by preparing the filling:

Cut the 10 slices of chorizo into small strips.
Slice the white onion.
Peel the garlic cloves.
Fry the white onion and garlic in a pan with olive oil for a few minutes. The onions should become translucent.
Add 80 g of drained chickpeas and the spoonful of paprika. Heat a few more minutes.
For everything into a blender with 5 cl of olive oil and mix finely.
Return the mash to the pan with the remaining chickpeas and chopped chorizo.
Heat over low heat, adding the three handfuls of spinach for another three minutes: the spinach should be just “crumpled”. Reserve off the heat while waiting to reheat while the fish cooks. Don’t forget to taste and adjust the seasoning with salt and pepper.
Place the remaining chorizo slices on a non-stick surface and bake at 200 ° for 5 minutes. Watch carefully not to burn them: they must be crisp Book.
Cut the red onion into thin rings.
Gently fry the red onion slices in a pan with a little olive oil. They must remain crunchy.

Finish by preparing and cooking the cod:

Cut the cod back into portions.
Marinate the cod with a little olive oil and Espelette pepper. 1) If you do not have a Multivac type vacuum chamber machine (which does not suck liquids) let the cod marinate for an hour in the fridge and then wrap it in cling film before putting it in a vacuum. Then cook it in a bain-marie using your immersion heater at 55 degrees for 20 minutes. 2) If you have a Multivac type machine (which does not suck liquids) put the cod directly in your sachets with a little marinade and put under vacuum. Then cook it in a bain-marie using your immersion heater at 55 degrees for 20 minutes.

Dressage:

Place the chickpea and spinach garnish on the bottom of the plate.
Place the piece of cod on it.
Then arrange the chorizo slices all around and a few red onions ring on the cod.
Garnish with some raw spinach leaves.

Pears Cooked Under Vacuum

Written by bioloadmin on March 21, 2020. Posted in Blog. No Comments on Pears Cooked Under Vacuum

Embark on a culinary journey that marries simplicity with sophistication in our latest recipe guide. Discover the art of cooking pears under vacuum, a method that not only elevates the humble fruit to gourmet status but does so with an elegance that preserves its natural flavor and texture. This recipe, perfect for chefs of all levels, requires minimal ingredients—just pears and your choice of spices

. The technique involves vacuum-sealing the pear with spices, then gently poaching them to perfection. The result? Pears that are tender yet firm, their taste intensified without the need for added sugars. Whether you’re looking to impress at your next dinner party or simply indulge in a healthy dessert, this method promises pear that are as delicious as they are versatile.

Follow along as we guide you through each step, from selecting the right utensils to the final, refreshing ice bath, ensuring your pears are cooked to perfection. Ideal for incorporation into various dishes or enjoyed on their own, these vacuum-cooked pear are a testament to the beauty of cooking with precision and care.

Ingredients

For this recipe of pears cooked under vacuum
Pears – spices of your choice (optional) – a bag intended for cooking under vacuum – a steam oven or a double boiler.

Utensils

Thermometer
Vacuum machine

Preparation Of The Pears Recipe

1 – Peel the pears and cut them in half.

2 – Remove the stalks and lemon.

3 – Place star anise, a cinnamon stick, a vanilla pod or any other spice of your choice.

4 – Vacuum and weld.

5 – Poach at 85 degrees between 20 and 30 minutes depending on the degree of ripening of the fruits.

6 – Refresh immediately in an ice water bath before opening the bag.

7 – The pears are cooked but keep their texture and taste, without adding sugar.

A Few Words About The Recipe

Astonishing! I like this technique because the fruits keep a firm texture and their taste is preserved or even reinforced. Cooking at 85 degrees prevents fiber splitting which would give completely softened fruit. Pears cooked in a vacuum can be kept for 3 to 4 days in the refrigerator provided that the plastic bag is not opened after cooking.

An ideal technique for using pear in a Bourdaloue pie, a charlotte, a galette des Rois but also as a garnish for the game since the pear were cooked without added sugar.

It is also possible to impregnate the pear by pouring a little wine or liqueur type alcohol into the bag before vacuum packing as for marinated beef roast.

Low Temperature Controlled Sous Vide Cooking

Written by bioloadmin on March 20, 2020. Posted in Blog. No Comments on Low Temperature Controlled Sous Vide Cooking

By carefully controlling the temperature and cooking time, this device ensures that every dish is cooked to its optimal point, preserving the meat’s moisture and enhancing its natural flavors. Dive into the innovative world of sous vide cooking with the SWID, a compact yet powerful device that revolutionizes the way we cook meats, from pork chops to duck breasts. Perfectly designed to fit both professional kitchens and home setups, the SWID offers a precise cooking method that guarantees tender, flavorful, and perfectly pink meat every time.

Understanding the post-cooking process is equally vital in sous vide cooking. The article emphasizes the importance of shock cooling—rapidly chilling the cooked products in an ice water bath—to extend their shelf life and ensure safety. This step, crucial for preventing spoilage and maintaining quality, showcases how sous vide cooking doesn’t just stop at the cooking process but includes careful handling afterwards. With the SWID, both professional chefs and home cooks can achieve restaurant-quality results, mastering the art of sous vide cooking while ensuring the safety and deliciousness of their culinary creations.

Preparation Of The Low Temperature Controlled Recipe

1 – Small footprint, the SWID is placed here in a gastronorm.

2 – The SWID also adapts to smaller containers for domestic use.

3 – For example, I chose simple pork chops taken from the loin.

4 – The dashboard of the Swid.

5 – Optimal adjustment for a fibrous rib. The goal is to obtain a tasty, tender and still pinkish meat.

6 – Upper dial: Selected temperature – Lower dial: Programmed cooking time – Activation.

7 – The Swid heats and stirs the water. An audible and light indicator warns that it is time to start cooking.

8 – Once the temperature has been reached, the bags (special cooking) are immersed in water.

9 – The thermostat sensitivity indicates the temperature drop. The slight gap is quickly filled. The countdown stops if the temperature is lower than the selection and resumes when the temperature is reached again.

10 – One notices the exudates and the little visible transformation after cooking. You can, of course, stop the SWID at any time and modify the parameters.

11 – Cooking duck breast: A simple exercise that will require 45 to 90 minutes of cooking at 57/58 ° C.

: A simple exercise that will require 45 to 90 minutes of cooking at 57/58 ° C temperature.

A Few Words About The Recipe

It is essential in the case of conservation of the products to carry out a shock cooling (renewed ice water bath) and to store in the cold. It is the speed of cooling that will influence the shelf life. The more the parts are cooled quickly and to the core, the longer the conservation will be effective and secure. Intermediate temperatures are favorable for spoilage of the products. Reducing this range can impressively avoid the risk of tissue degeneration. In any event after cooking and rapid cooling, it can be consumed several days after cooking without any danger.

The rules for reheating or finishing are identical to those for the cold connection (rapid reheating – immediate consumption – elimination of unused residues) as soon as the cold comes out. Breaking the cold chain reactivates microbial proliferation. The SWID is the right tool for the traditional restaurant owner but also for the family unit.

Low Temperature Lamb Fillet On The Plancha

Written by bioloadmin on March 19, 2020. Posted in Blog. No Comments on Low Temperature Lamb Fillet On The Plancha

Discover the elegance of French cuisine with this exquisite lamb fillet recipe, showcasing a unique dual-cooking technique that will elevate your culinary skills to new heights. This recipe combines the gentle, even cooking of sous-vide with the flavorful sear of a plancha, resulting in a lamb fillet that’s tender, moist, and richly seasoned with Herbes de Provence and olive oil. Perfect for any occasion that calls for a touch of sophistication in your kitchen, this method ensures that your lamb is cooked to perfection, retaining its natural juices and enhancing its flavor.

Equipped with a vacuum machine, a stainless steel casserole dish, and a plancha, you’ll embark on a culinary journey that transforms a simple piece of lamb into a masterpiece of texture and taste. The process begins with seasoning and vacuum-sealing the lamb, followed by sous-vide cooking at a precise temperature, and culminates in a quick sear on the plancha for that irresistible Maillard reaction. This recipe not only provides a step-by-step guide to achieving a beautifully cooked lamb fillet but also offers insights into the benefits of combining low-temperature cooking with high-temperature searing. Whether you’re looking to impress guests or simply indulge in a luxurious meal, this lamb fillet recipe promises a dining experience that’s both gourmet and gratifying.

Ingredients

For this recipe of lamb fillet in two cookings
A lamb fillet – Olive oil – Herbes de Provence.

Utensils

Vacuum machine
Stainless steel casserole dish
Stainless steel plancha

Preparation Of The Lamb Fillet Recipe

Season and oil the lamb fillet.
Place the meat in a suitable vacuum bag.
Vacuum and seal the bag.
Fill a sufficiently large container with water and set the Sansaire to 45 ° C.
Immerse the bag in water and cook for 2 hours.
Ensure that the bag remains submerged during all cooking at low temperatures.
After cooking remove the bag from the water.
Take out the meat.
Place the lamb fillet on the oiled plancha at 180 ° C.
Season (salt and freshly ground pepper).
Color on all sides.
Season with Provence herbs.
Turn the meat regularly.
Coat the meat with the cooking juices.
Allow 4 minutes of cooking for pink meat.
Slice the lamb fillet in hazelnuts.
The meat is perfect, pink with a nice Maillard reaction.
Arrange on a hot plate with a garnish of vegetables and a bear’s garlic butter.

A Few Words About The Recipe

Two types of cooking for this lamb fillet which complement each other perfectly.

The low-temperature cooking vacuum changes the texture of the meat evenly. It can be likened to a pre-cooking which will prevent the meat from shrinking and losing its humidity during the lively cooking on the plancha.

We obtain a very tender and tasty meat with a nice Maillard reaction.
It is also an appreciable technique when you have a large quantity of meat to cook.

In this video, the finalization of the cooking of the lamb fillet on the plancha comes at the end of the precooking at low temperature. You can optionally store the vacuum-packed meat in the refrigerator for a cooking shift of a few hours, no more. Two hours of cooking at 45 ° C does not allow longer storage even in a vacuum.

The temperature and cooking time should be adapted to the thickness of your lamb fillet.

The Best Compression Bags For Vacuum Machine

Written by bioloadmin on March 16, 2020. Posted in Blog. No Comments on The Best Compression Bags For Vacuum Machine

The essential accessory for your vacuum machine: compression bags.

There are once again compression bags of all brands, sizes, and models. Here is an article that will help you choose your own.

The basic rules to follow when buying vacuum compression bags

The first thing to do is to check what type of compression bag is accepted by your vacuum machine .

Advice, favor those of the brand of your vacuum packaging device, it is the only way to ensure the perfect quality of your welds. Some manufacturers highlight the possibility of using any brand of the vacuum bag. But in use, we had a lot of misses and therefore losses. The only machine that has really passed this test is the model from Andrew James, thanks to the double welding. ( see a comparison of the best vacuum machines )

The type of vacuum compression bag

For machines with external suction (the subject of my blog), you will have to use bags with an embossed part (plastic formed of multiple diamonds). This is essential, otherwise, the air suction will not be done or badly. Do not take a fully smooth (cheaper) model often dedicated to the vacuum chamber machine. Unless obviously, it is explicitly recommended by the manufacturer.

Choose the type of compression bag according to your needs. There are some for non-food, for conservation only and for conservation/cooking.

Properly size your vacuum bag

You just have to choose your preferred size and obviously accepted by your vacuum packaging device ( see article how to choose your food vacuum machine ). Do not buy pouches 40 cm wide, if the maximum capacity of your vacuum machine is only 30 cm. We advise you to always have several sizes of vacuum bags, to avoid having plastic bags half-empty (not very economical).

If your vacuum machine is equipped with a film dispenser and an integrated knife, you can buy vacuum rollers. This is very practical for adapting exactly the amount of material to the product to be packaged.

How to properly size your vacuum bag according to the product to be packaged?

It is not an exact science, unfortunately. But if you follow the instructions below, you should be able to find the right format for your vacuum bag without any problem. These formulas are valid for dry products, you need to take more margin for gravy dishes ( see the article on cooking in a food vacuum ) and liquids.

Width of the vacuum bag = width + height of the item to be packaged and add 2 to 4 cm.
Length of vacuum bag = length + height of the item to be wrapped and add 5 to 8 cm.

This may seem complicated or restrictive, but don’t worry, it is not necessary to measure everything surgically. With habit, we can easily do it by eye. In the beginning, do it two or three times on different sizes of bagging products, to understand the system a little and thus avoid losing material.

How to choose the thickness of your vacuum bag?

There are a few rules to follow depending on the use of your compression bags (see the article on how to use your vacuum machine properly). Thickness is expressed in micron (µm)

For non-food, it is useless to have a significant thickness. So you can choose whatever you want.
For food preservation only, you must choose multilayer models with minimum thicknesses of 70 to 90 µm.
For the preservation and cooking of food, the same as multilayer models of at least 90 to 115 µm.
Beyond 115 µm, these are very specific products that are used for example for extremely blunt items or by transport professionals.

European standards that regulate vacuum bags.

The compression bags to be in direct contact with food for human consumption, are subject to specific guidelines (Regulation EC No 1935/2004).

You must mainly check that they do not contain bisphenol A or phthalates, this is clearly indicated on the packaging of your vacuum bags. If it is not the case go your way, and prefer the European sites rather than Chinese ☺. The same goes for other vacuum accessories

Probe Thermometers For Vacuum Cooking

Written by bioloadmin on March 12, 2020. Posted in Blog. No Comments on Probe Thermometers For Vacuum Cooking

If you have decided to use your vacuum machine, to prepare delicious meals in a double boiler. The probe thermometers will help you reach the perfection of your cooking.

You can also use a vacuum cooker.

How To Choose Your Vacuum Cooking Thermometer?

Your vacuum bag ( see the article on the best compression bags ) is ready to be cooked. Meat and herbs are just waiting for the right temperature and the right cooking time to tantalize your taste buds. But how do I know if the water in my pan or casserole is at the right temperature (see summary table)? Nothing could be simpler with cooking thermometers.

What You Need To Know About Food Thermometers.

There are several models at all prices, but the principle is always the same so no need to go broke. You must choose one that displays the temperature precisely and which has an integrated timer, to avoid using another tool. Personally I use the Mastrad cooking thermometer (see the best price for the Mastrad probe thermometer). This model is a little expensive but has a large screen, it’s better when you have glasses like me. Above all, it is very precise, easy to use and has pre-recorded vacuum cooking programs. The thermometer alerts you when the chosen cooking is reached.

The Different Types Of Thermometers For Vacuum Cooking.

In the thermometer market, you will find three main categories: probe, graduation and infrared devices.

The probe thermometers generally consist of two parts, a first containing all the electronics, the buttons, and the display screen. And the other, the probe which is most often a long metal peak. The Mastrad put forward, in addition to a useful characteristic, the body is connected to the probe in a wired way. This allows you to have your display well outside the preparation, which is more practical (for example no condensation on the screen, or humidity on the buttons, etc.). This model is very precise since it is able to take the temperature at heart and it is not modified by external nuisances.
Graduation thermometers, you probably know them already. They will remind you of good or bad memories. Personally they are not terrible, I hated that my mother took the temperature with me ?. These are single element models, most often graduated from 0 to 80 degrees. They have also a known thermometer of confectionery or baking in the kitchen . Because they are more specific and generally used for desserts. There are some with handles to mix the preparations (for example chocolate, creams, jams, etc.), with supports to fix them to a saucepan or with an integrated fork for the barbecue.
Infrared or laser-sighted thermometers have the distinction of taking the temperature without being in contact with food. Just aim for the preparation and read the result on the display. This may seem like the ideal, simplest and most practical method. However, it is certainly the least accurate. When the laser scans a dish, several factors are analyzed at the same time which can mislead the result ( temperature of the pan, vapors, heat of food).

The Temperature Scale.

Here is a very important parameter to take into account. The temperature scale can vary significantly from one product to another. This is the minimum and maximum degree that your thermometer can record . Depending on your use, be sure to check this point on the item description before buying. There are devices capable of measuring negative temperatures or, conversely, supporting more than 300 degrees.

How To Use A Probe Thermometer?

Note that to make this purchase profitable, you can also use it in all your dishes (fish, meat, chocolates, eggs, etc.). Simply plant the tip of your probe thermometer in your preparation or in the water in your pan (see article Cooking food under vacuum).

Place the timer on your work surface or your oven to consult the temperature and monitor the cooking time.

Please note that the probe tip should not touch the bottom of the pan. At the risk of breakage or of truncating the result (false temperature).

Recipes For Food Vacuum Cuisine

Written by bioloadmin on March 12, 2020. Posted in Blog. No Comments on Recipes For Food Vacuum Cuisine

Are you in need of culinary inspiration? Whether you’re searching for new recipe ideas to amaze your guests or simply to indulge yourself, this article has got you covered. Discover the wonders of extending the freshness of your ingredients with a Food Vacuum. Dive into our guide filled with innovative uses of Food Vacuum in your cooking routine, ensuring your dishes not only taste fantastic but also stay fresher longer. Welcome to the ultimate resource you need for elevating your meals.

General Recipe Books For Food Vacuum Machines

If you like preparing good small dishes with media as a real book of recipes. Here is a selection of the 3 best food vacuum cooking guides, which I highly recommend. Both for the quality of their editions and for the excellence of the dishes presented.

Flavors And Health, Vacuum Cooking.

General Recipe Books For Food Vacuum Machines

Edited by Place des Victoires and written by Hubertus Tszchirner. In my opinion, this guide is the essential of vacuum cooking for amateurs. Very complete, well-illustrated all the vacuum- packed recipes are affordable by ordinary people and all the food for their preparations is easily accessible in your usual points of sale.

The main asset of this book is the way the author approaches vacuum cooking. Instead of presenting a recipe from A to Z, it explains in detail the cooking and the ingredient by ingredient preparation. The objective being to be able, if you feel like going on an eggplant basis (on the cover page), to marry it with oyster mushrooms, lamb’s lettuce and braised pears normally associated with the veal rice recipe. This is what we call to do it yourself in the kitchen, it’s up to you to create your own culinary masterpieces.

Vacuum Cooking At Home.

Published by Tompress, according to recipes highlighted by Giorgio Re. This sublime 196-page book is perfect for households who want to start cooking under vacuum. It is also the only book truly specialized in food vacuum cooking at home. It proves that it is easy to manage to prepare exceptional dishes as do the largest French or foreign tables. And that it is impossible to miss cooking with the vacuum method. You can also use a probe thermometer for even more precision.

Cook under vacuum.

Published by Independently Published, the author Jean Jacques Trebaux specialist in vacuum cooking (already several works to his credit) gratifies us with 44 pages of recipes for a very reasonable price. You will find beautiful illustrations of dishes, advice for beginners, simple tables for times of vacuum cooking and many other beautiful surprises. I particularly like “The vegetable ratatouille” and “The chicken fillet with cranberry mousse and chilli”. There is something for everyone, meat, fish and seafood, side dishes and vegetables or desserts.

some items you can get when you have a vacuum machine

Beef And Lamb

You dream of ribs, breasts, legs or even steaks and other pieces of choice. This book will give you great vacuum recipes, good and simple to make. Choose the cooking that suits you, and follow step by step the precious advice given page after page for a result worthy of the greatest restaurants. A small flat all the same for this edition, the price is a bit high, we would have appreciated a larger number of recipes for this price.

Pork And Poultry.

These are the dishes based on pork or poultry that interest you. Find this little book that brings good surprises including the recipe for Thai green chicken curry, truly magical. Everything is very detailed and with vacuum cooking, in a bain-marie, the texture of the meat is perfect and tasty. Too bad this edition is a little expensive.

Fish and seafood.

This selection of recipes based on shrimps, fish, and shellfish in vacuum cooking, will delight you if you like seafood. So do not waste time and run to your favorite fishmonger, choose lobsters, langoustines and other products that sublimate your dish. No difficulty in preparation and each time the result is there. However, we are once again hungry (great pun ?), we would have liked more pages of recipes for the cost of this sous vide cooking guide.

Homemade Recipes With Food Vacuum Cooking.

Know that you can almost cook everything under vacuum in a bain-marie, just refer to the comparison table of the different sous vide cooking that you will find on my blog. So do not hesitate to bring out the family recipes and test your favorite dishes with this cooking method. It’s a great way to rediscover and improve the taste of your daily meals.

Internet Vacuum Cooking Recipes.

Finally, the Internet is an inexhaustible and most often free source for finding new recipe ideas to make with your vacuum packaging device. The network is teeming with quality sites specializing in sous vide cooking. Do some research and put your favorites in favorites on your tablet or smartphone, which will be a good support during preparation in the kitchen.

Low Temperature Lamb Fillet On The Plancha

Written by bioloadmin on March 11, 2020. Posted in Blog. No Comments on Low Temperature Lamb Fillet On The Plancha

Ingredients

For this recipe of lamb fillet in two cookings

A lamb fillet – Olive oil – Herbes de Provence.

Utensils

Vacuum machine
Stainless steel casserole dish
Plancha inox

Preparation Of The Recipe

Season and oil the lamb fillet.
Place the meat in a suitable vacuum bag.
Vacuum and seal the bag.
Fill a sufficiently large container with water and set the Sansaire to 45 ° C.
Immerse the bag in water and cook for 2 hours.
Ensure that the bag remains submerged during all cooking at low temperatures.
After cooking remove the bag from the water.
Take out the meat.
Place the lamb fillet on the oiled plancha at 180 ° C.
Season (salt and freshly ground pepper).
Color on all sides.
Season with Provence herbs.
Turn the meat regularly.
Coat the meat with the cooking juices.
Allow 4 minutes of cooking for pink meat.
Slice the lamb fillet in hazelnuts.
The meat is perfect, pink with a nice Maillard reaction.
Arrange on a hot plate with a garnish of vegetables and a bear’s garlic butter.

A Few Words About The Recipe

Two types of cooking for this lamb fillet which complements each other perfectly. The low-temperature cooking vacuum changes the texture of the meat evenly. It can be likened to a pre-cooking which will prevent the meat from shrinking and losing its humidity during the lively cooking on the plancha. We obtain very tender and tasty meat with a nice Maillard reaction. It is also an appreciable technique when you have a large quantity of meat to cook.

Red Beets Cooked Under Vacuum

Written by bioloadmin on March 11, 2020. Posted in Blog. No Comments on Red Beets Cooked Under Vacuum

Discover the ultimate guide to cooking red beets with a modern twist! This detailed article introduces a sous-vide technique that elevates the natural flavors of red beets to perfection. Ideal for salad enthusiasts, this method involves using sous-vide bags capable of withstanding temperatures up to 120°C and a steam oven or bain-marie set at 100°C. Get ready to transform simple red beets into a gourmet ingredient that will enhance any dish.

Step-by-step, our recipe walks you through the preparation process, from trimming and washing the beets to vacuum sealing them with precision. Learn how to poach them just below boiling point for an hour and then refresh them in an ice water bath for ultimate crispness. Whether you’re a seasoned chef or a cooking novice, this article promises to make the process of cooking red beets straightforward and rewarding, ensuring they remain a fresh and delicious addition to your meals for up to 7 days.

Ingredients

For this technique of cooking red beets Red

beets – bags intended for sous-vide cooking (supporting a T ° of 120 ° C) – a steam oven or a bain-marie at 100 ° C – a vacuum bell.

Preparation Of The Red Beets Recipe

1. Trim the beets which must be firm to the touch. Wash and brush them under cold water.

1. Trim the red beets which must be firm to the touch. Wash and brush them under cold water.

2. Place the clean beetroot in the bag.

3. Preferably calibrate your bags (either one in each bag, or beets of the same size in each.

4. Vacuum to 99.9% and weld. Some people salt a little.

5. Poach for 60 minutes under the boiling point.

6. Refresh in an ice water bath. Store in the cold.

A Few Words About The Recipe

The best cooking for red beets in salads. Beets can be eaten within 7 days which seems reasonable, even if the plausible duration is much longer. Without a scientific control process on the degradation of the cooked product (even under vacuum) I do not recommend too long a conservation.

Plancha-Lacquered Veal Tendrons

Written by bioloadmin on March 7, 2020. Posted in Blog. No Comments on Plancha-Lacquered Veal Tendrons

Dive into the culinary world with our exquisite veal tendrons recipe, a dish designed to impress with its blend of tender veal and a symphony of flavorful marinades. Perfect for a gathering of six, this recipe meticulously outlines the steps to achieve a melt-in-your-mouth experience, starting with 2 kg of veal tendrons and a rich array of ingredients including onions, shallots, garlic, and a mix of port and soy sauce for an unforgettable taste. The preparation journey is detailed, guiding you from the initial meat cutting to the final lacquering, promising a dish that’s as delightful to make as it is to eat.

Elevating traditional cooking methods, this recipe introduces the technique of low-temperature vacuum cooking, ensuring the veal tendrons are cooked to perfection, preserving their flavors and achieving a tender texture unlike any other. Accompanied by a homemade marinade that blends sweet soy sauce, teriyaki, and a hint of chili, each step is designed to enhance the veal’s natural qualities. Whether you’re a seasoned chef or a culinary enthusiast looking to try something new, this veal tendrons recipe offers a journey through taste and technique, ready to transform your dining table into a gourmet feast.

Ingredients

Recipe of veal tendrons for 6 people

2 kg of veal tendrons – 2 onions – 2 shallots – 4 cloves of garlic – 3 dl of port – 1 dl of salted soy sauce – thyme – bay leaf – rosemary

For the marinade

1 dl of sweet soy sauce – 5 cl of teriyaki sauce – 1 teaspoon of smoked pimento – 1 teaspoon of chili puree – 5 cl of Worcestershire sauce – 1 teaspoon of garlic powder – 40 g of honey.

Utensils

Stove
vacuum machine
plancha inox

Preparation Of The Veal Tendrons Recipe

1 – Cut the meat into two pieces and trim superficially if necessary.
2 – Color the tendron with hazelnut butter on both sides.
3 – Sweat the onions and shallots in the cooking butter with the bouquet garni and the garlic cloves.
4 – Deglaze with the port and salted soy sauce.
5 – Peel off the juices and reduce by a third over low heat.
6 – Place the pieces of veal in vacuum bags and distribute the filling and the juice.
7 – Vacuum and weld.
8 – Place in the water bath set at 56.5 ° C for 10 hours, then at 70 ° C for 2 hours.
9 – After cooking, open the bags and place the meat in the fridge for 2 hours.
10 – Cut the pieces into thick slices. We find that the meat is soft and moist.
11 – Combine the elements of the marinade and marinate the meat on all sides for 1 hour.
12 – Place the veal slices on the oiled plancha at 150 ° C.
13 – Turn the meat over during cooking and cover with the marinade.
14 – Do not push the cooking too far; it is just a matter of lacquering the meat.

A Few Words About The Recipe

To the 30 minutes of preparation, you will need to add 12 hours of sous-vide cooking at low temperatures. Low-temperature vacuum cooking is governed by strict hygiene rules and must comply with the recommended cooking times and temperatures.

Veal tendron is stewed meat. It is a traditionally poached third category piece. Here we opted for long cooking at low temperature which will give the meat a melting and non-gelatinous texture while preserving the taste, unlike poaching. Cooking on a plancha set at 150 ° C avoids the charring of the marinade.

In this recipe, cooking the veal is essential, the marinade can, however, be adapted to everyone’s taste. I also invite you to also taste this veal tendron without the final lacquering to enjoy the flavor of the natural tendron. Simply delicious!