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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