Oct 5

Oct 5 Sous vide Garen mit Unold

Rezept, Food, Dessert, Selber machen, Hamburg, Sponsored, Video

Video: Chiara Cigliutti
Recipe: Christoph Steinhauser
Article: Leonie Kantratowicz

As far as food is concerned, I don’t know a bigger creature of habit than my grandmother. No offense, but that woman lives the absolute monogamy to food. She has phases, I admit, but pulled through real hard. There were, for example, these Lukullu sandwiches (no, not the chocolate biscuit cakes, as they are actually known as), something different, something ominous baked with ham and cheese. According to legends they existed only for two years. Then there was the one-box-cheese-bar-per-day-phase, followed immediately by the zabaione-yoghurt-period. Grandma is currently on Lindt Cresta chocolate and without Wiener Schnitzel on vacation, she turns around at the baggage claim and flies back to where she came from.

She knows what she wants.

We on the side, dedicate ourselves to new stuff. How about sous vide cooking? A trusty old friend in gastronomy kitchens, now a possibility on mother’s home stove with fancy gadgets like the Unold Sous Vide Stick. Praise the lord, sous vide cooking is THE SHIT when it comes to aroma cuisine (hell yeah!).

Low temperatures of a maximum of 100 ° C, long cooking times and a vacuum-sealed whole body condom keep nutrients and vitamins in the food, the result is a juicy, tender marvel. Under the influence of vacuum, herbs and spices increase enormously in intensity. The big hit.

With the exception of game meat (which may become floury and develop - due to the intensifying effect of the method - a too strong a wild taste

PREPARATION:

First, peel the pineapple, quarter and combine with the rest of the ingredients

in a vacuum bag. Vacuum the bag and refrigerate for about 24 hours. After this time, put the vacuum bag in the Sous-Vide basin and cook for 40 min. at 80 - 85 ° C.

For the puree, combine all the ingredients and puree with a hand blender until you have a fine, creamy texture.

Finally, cut the pineapple into pieces, reduce the remaining broth in a pan and glaze the pineapple in it.

Roast the cashews in a pan with butter and arrange everything together on a plate.

Marinated pineapple with savory mango passion fruit puree and greek yoghurt

Indegients: