Recipes tagged with #183F
48 recipes
Sous Vide: Bechamel (Classic Cream Sauce) with a Simple Application
The classic thickened cream is the most commonly used of Escoffier's mother sauces--everything from macaroni and cheese to Lasagne
Sous Vide: Classic Velouté Sauce
Veloute is no longer in as widespread use as it was decades ago. Modern chefs have moved away somewhat from starch thickened sauces, opting for lighter and sparser fare. In spite of this, understanding the mechanics of the classic thickened bouillon is essential for anyone interested in sauce making in general.
Sous-B-Q™: Sous Vide Carrots
Grilling or smoking carrots tends to yield a result that is overly charred while still quite raw. Sous vide eliminates this occurrence.
Sous Vide: Hot Smoked Onions
There's a lot to like about sous vide processed onions. For one thing, there are no tears. his recipe create a full flavored side dish.
Black Pepper Cured Magret Breast, Sous Vide/Sous-B-Q™, Part II/Gardemanger
Some of us remember the jello molds that our mothers made when we were children in the 50's. This is an updated version.
Smoky Studded Meatloaf with White Wine Espagnole Sauce and Roasted Corn
The combination of the rich depth of the meat loaf's flavor with corn and white wine belies the simplicity of the ingredients and procedure.