Bent Riis Jensen

Bent Riis Jensen

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Bent Riis Jensen
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Saturday dinner. Sous vide T-bone steak with mashed blue cheese sweet potato and stir-fried quinoa with broccolini and asparagus. I sous vide cooked the steak for 2 hours at 54 °C/129 °F. I mashed the roasted sweet potato with blue cheese. I stir-fried leftover quinoa with broccolini and asparagus. #sousvide #t-bone #steak #beef

Saturday dinner. Sous vide T-bone steak with mashed blue cheese sweet potato and stir-fried quinoa with broccolini and asparagus. I sous vide cooked the steak for 2 hours at 54 °C/129 °F. I mashed the roasted sweet potato with blue cheese. I stir-fried leftover quinoa with broccolini and asparagus. #sousvide #t-bone #steak #beef

T-Bone Steak, Hasselback Kartofler, Sauce Choron & Coleslaw

T-Bone Steak, Hasselback Kartofler, Sauce Choron & Coleslaw

Kalbs-T-Bone-Steak, Sous Vide - (Chuletón de ternera)

Kalbs-T-Bone-Steak, Sous Vide - (Chuletón de ternera)

Looking for a new spin on your usual asparagus routine? We've got it, Sous Vide style. #sousvide #recipes

Looking for a new spin on your usual asparagus routine? We've got it, Sous Vide style.

Serves 4 Time 1 to 2 hours INGREDIENTS 8 to 10 red skinned new potatoes, scrubbed, rinsed, and quartered Olive oil Coarse salt Freshly ground black .

SOUSVIDE SUPREME - haricot vert salad (2) #sousvide

Serves 4 INGREDIENTS 1 pound g) fresh slender green beans, washed and trimmed 2 slices bacon, diced small salt and pepper to taste DIRECTIONS Fill .

Salmon Burgers Sous Vide

Serves 4 INGREDIENTS 1 pound g) salmon, skin and pin bones removed 5 tablespoons g) kosher salt, for brining 1 quart liters) water, for .

This Asian noodle dish is fresh and perfect for lunch. With a good squeeze of lime juice, the dressing is zingy and matches perfectly with the fresh sous vide crab.

Rare seared tuna might have fallen off the menus of the most fashionable restaurants, where it ruled the scene from the late '90s through the 2000s, but that doesn't make it any less delicious. Historically, this has meant tuna served in the style of tataki, a traditional Japanese preparation in which the bulk of the tuna is essentially cold and raw. With the precise control of a sous vide cooker, you have a few more options. Rather than cold and raw in the center, you can serve tuna that's…

The Food Lab’s Complete Guide to Sous Vide Tuna Read the full article on Serious Eats

Sous Vide Black Cod with Saffron Cream Sauce Recipe. I saw a recipe for black cod the other day and was dying to try it.  Traditionally, I don’t cook much fi...

Sous Vide Black Cod with Saffron Cream Sauce Recipe. I saw a recipe for black cod the other day and was dying to try it. Traditionally, I don’t cook much fi.