One technique that I like about the "new" kitchen is a vacuum, vacuum cooking so I like easy service, texture This saving of space and especially the most important loss that has the raw material is almost minimal.
This is a cut of pork jowl, which confit vacuum for 16 hours at 65 º C, first spent two days in a marinade of rosemary and then cooking. The service
finished it in the oven to roast, complete with mashed bananas with vanilla.
0 comments:
Post a Comment