DKVM
Mijn grote lijst met Sous-Vide artikelen
In dit artikel verzamel ik alle interessante artikelen en recepten over sous-vide.
Garing, temperaturen en voedselveiligheid:
Douglas Baldwin over garing, temperaturen en voedselveiligheid
Rund, varken & wild:
Lamsrack:
Complete guide to sous vide rack of lamb (Serious Eats food lab)
Spareribs:
Complete guide sous vide pork ribs (Serious Eats food-lab)
Steak:
Complete guide to sous vide steak (Serious Eats food lab)
Hamburger:
Complete guide to sous vide hamburger (Serious Eats food lab)
Gevogelte:
Kippendijen:
Complete guide to sous vide chicken thigh (Serious Eats food lab)
Kippenborst:
Complete guide to sous vide chicken breast (Serious Eats Food lab)
Eendenborst:
Duck breast (Serious Eats
)
Eendenborst:
Sous vide duck breast with ultra crispy skin (Chefsteps)
Vis:
Zalm:
Complete guide to sous vide salmon (Seriouseats Food lab)
Tonijn:
Complete guide to sous vide tuna (Serious Eats Food lab)
Heilbot:
Complete guide to sous vide halibut (Serious Eats Food lab)
Groente:
Asperges:
Chefsteps the ultimate asparagus
Aardappelpuree:
Chefsteps pomme puree
Wortels:
Serious Eats how to sous vide carrots vegetables
Desserts:
Chocolade tempereren:
Best way to temper chocolate (Serious Eats the food lab)
Crème Brulèe:
Foolproof cracklin creme brulee (Chefsteps)