|awytcscpi||Дата: Среда, 2015-08-19, 4:10 AM | Сообщение # 1|
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1 tablespoon tamari
1 tablespoon mirin
Dissolve the salt and sugar in 1 cup of warm water, pour into a zip top bag, add the salmon and seal. Allow the salmon to sit in this brine in the refrigerator as you bring the water bath of your sous vide up to your target temperature (115 for rare, 120 for medium rare).
When the water bath has reached the target http://www.saclongchamp-pascher.xyz - sac pliage longchamp cuir temperature, remove any excess air from the zip top bag by displacement if you're not using a vacuum sealed bag. Drop the salmon into ï»¿http://www.saclongchamp-pascherprix.xyz - sac longchamp pliage pas cher the bath. It should take about 1/2 hour to come to temperature.
Meanwhile, make the glaze: Combine the miso, ginger, oil, honey, tamari and mirin in a small saucepan. Whisk as you heat the glaze until it bubbles and thickens slightly, without charring in the pan at all.
Remove the cooked salmon from its bag, pat dry and place skin side down on a fireproof surface covered with foil (a baking sheet works well). Liberally apply the glaze and set it with a propane blowtorch turned up just shy of full blast. Alternatively, you can run the glazed fish under the broiler. Don't take longer than a minute for either technique, so you retain the luscious, just cooked texture of the interior.
Sous Vide Pork Belly Pork belly is one of those cuts that melt so beautifully when you braise them, it's hard to imagine it could be even more succulent if only you could cook it 75 degrees lower than the usual simmer. And yet it is. Cooked at 144 degrees for two days, the lean meat fibers sandwiched between the layers of fat stay plump and juicy.
The technique and sauce are adapted from Nathan Myhrvold's seminal Modernist Cuisine at Home (The Cooking Lab, 2012), which is invaluable to any sous vide adventurer. The Korean chili paste you can find in Korean markets, but other chili pastes will also work.ï»¿Sou