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knock out

asparagus I gare portions sous vide about 30 minutes at 85 degrees with butter, sugar and salt. If the asparagus portions are quenched in ice water, which can be prepared without loss of quality for several days in advance. The portions can then at 50 - 60 degrees to be regenerated again. The result is very, very good. Even the otherwise sousvidefreie Tantris in Munich, Stuttgart, his asparagus in a vacuum bag, as I had to be surprised.

Too much salt prevents water absorption of the shoot, but which is necessary for a good consistency.

Anyway.

On the blogging.

around here for awhile alone.

A "private knock out" for the time being prevented further activities.

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tuna salami II

A spicy thing.

Ten days is the tuna salami now on the air and it is vakumieren to time them. Longer I can not hang, because the humidity in the storage room is not high enough and the salami dries very quickly. The pickling salt but needs another twenty days to edible be why the sausage wrapped in the refrigerator now disappears. The salami is made of 850 grams of minced tuna, 130 grams of green Speckbrunoise, 23 grams of pickling salt, garlic, ginger, roasted coriander and white pepper and was tossed before drying in rice starch.

The idea of fish to be processed into sausage like right away evoke mixed feelings but the fish does not smell of fish sausage. In general this is how the salami like a salami. The consistency of the fat content of tuna is actually surprisingly good for a salami. Yet probably no one will try to squeeze the very last tuna stocks in our seas just guts. The manufacture of sausage was used primarily to attempt to preserve the surplus in the long term.

Nevertheless helps the experiment, the fundamental divide between fish and meat in the head to loosen a little.

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Eiersouffle with liquid core or a wet meringue.

mix Here are two worlds: the world of souffles with the meringue.

offer variations to itself.

first An egg clearly separated. Beat the egg whites very stiff.

second The stiff egg white into a cup or ring fill, previously with

transparent film was lined. The raw egg yolk on hook.

third The egg yolk salt and pepper and again with beaten egg white

cover.

4th Take the bag out of the ring. The foil tightly and turn

with string or wire seal. Now for 19 minutes
to 70 degrees Celsius hot water of Sousvide - pelvis.

It must be immersed in it, although it would float up!

5th The cotton ball bush hammered protein unpack and put on baking paper.

6th At 200 degrees for four minutes in the preheated oven, or just under salamander or grill. Souffle should take the outside color, crispy on the edge of the protein in the interior soft, the yolk but

be liquid.

time look inside? Soon, if it is on Sousvide cooked asparagus.

Following a recipe Spaniard Rafael Pena of Gresca

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cold cooked fennel with grapefruit and Kalamata olives.

missing here only Parmesan

The fennel, looks here as if it had been previously blanched, is still raw after normal definition. In such a way so that it gets: crisp and fresh as crude goods, while elastic and velvety as it would be cooked, you can break down the cell structures of the fennel in a mechanical way. The fennel is cleaned it and shaved into thin slices. It comes with olive oil and a small pinch of salt in a Vakumierbeutel which is sealed at the highest setting. The whole can you marinate several hours or preparing it equal to the previous day. Oxidation of fennel is not to be feared. Everything remains as it should be. The marinated fennel can now cook or process to a salad. It lacks the balance of salt, pepper, some grapefruit fillets, some pitted black olives, a little sherry vinegar or lemon juice as the acid grapefruit already submitted, and of course shaved Parmesan.

Kaltgartechnik This is particularly apt use in fruit. If flavor, and sugar is added to reach the same impregnation the fruit. When heated happened basically the same. Blanching and subsequent cooling in ice water bath is just a technique to control the radical nature of the heating.

Fresh fennel in olive oil still unsealed.

The fennel after the vacuum treatment by the Vakumierer.

pressure is very strong pulls apart the fennel as a sponge, some of the cell structures to break before the bag is sealed and contracts. This effect can be very hard for structurally produce vegetables and fruits with a single-chamber Vakumiergerät.

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Cured tuna salami

Salmi tuna with ginger, garlic and coriander.

Since you would tuna salami. I made it because I have a lot of tuna fish remains, which I collect in the freezer. I mixed the fish with green bacon, garlic, ginger and toasted coriander. I would not smoke and I used pickling salt for preservation. Now we have to wait. Since the air-dried salami is, the success is very dependent on the airy warehouse space. Now we have to wait at least four weeks.

have intestinal As I used a dry salted pig intestines caliber 32/34, which had to be watered thoroughly first. The intestines are not in small quantities. It is very durable. His presence I sentenced this year for the common sausages, which is not necessarily to my passions. On the other hand, brings experience and practice behind everything happens very easily by hand.

To prepare the farce, a simple meat grinder. The material to be processed is previously frozen well. To fill the casings I have eventually risen this simple Wurstfüllgerät. It also works very well with a pastry bag, if you have obtained an elongated fill spout to let on who raise a few meters intestine.

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tuna burgers and soy onions

The tuna burger is almost a classic. It can be remains to process end-pieces and the like. It consists of two semi-fried pieces of tuna, are piled in the middle of soy crisp onions, some avocado slices as a basis, blanched and sauteed in sesame oil young spring leeks, fresh roasted sesame and ponzu vinaigrette.

soy onions: Cut

red onion into 2-3 mm thick slices. Garlic and ginger slices to it.

300 ml soy sauce, rice vinegar and sake in a 1:1:1 ratio to boil with about 100 grams of brown sugar and pour hot over the onions aside. The mixture for a few hours and place in the refrigerator to cool. Before serving, remove garlic and ginger pieces again and pour the onions.

ponzu vinaigrette:

4 tablespoons soy sauce, 4 tablespoons lemon juice, 8 tablespoons rice vinegar, 1 full tablespoon of each

chopped red onions, ginger, coriander

1 small chopped red chilli without seeds, a 2x2 inch piece of kombu

mix everything and let it sit overnight and then drain. Round to taste with brown sugar. The recipe is a bit unusual, therefore, unfolds but in the end a really nice flavor. You can also use as a dip.

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vitello tonnato Sousvide

tasty again and again, a vitello tonnato. The veal is fine but often gray and the noble tuna comes in a can. Canned tuna fish, I use just for camping but I'm easily persuaded, because my access to the wonderful fish very comfortably. Yet!

The veal comes from the leg, which is parried clean, only to be bound tightly with plastic wrap to form a stable sausage. The sausage can be divided into useful sections. It is then vacuumed so that they can cook for 58 to 62 degrees for an hour in water bath. The temperature is a matter of taste. After the heat treatment is the obligatory ice-water bath. Unless the meat is immediately recovered. I would really warm it but have not in this first course, just as properly cold.

before use should a good piece to room temperature. You should cut it into slices, which deserve this name because they have nothing to do with the annoying carpaccio, which you scrape with the spatula from the plate must be something on the fork to get. It pays to let the calf take part before cutting briefly in the pan and hot color. Thus, the activities most tender cut of a bit more strength, which facilitates the cutting of the slices.

I refuse to pour the tuna sauce over the veal, but the meat is too good and too pink. Therefore, I take a Sardellenmayonaise with capers and fresh tuna tartare, to make the vitello vitello tonnato one. Who wants it even more perfect, can pull the calf before portioning role as a Tataki with a few chopped herbs. This looks much prettier. Now even warm the plate before serving, easy and the whole is a real pleasure.