philippeberthoud

Just had the swiss kitchen talk about "smoking" Had a demo of a member of the swiss culinary team presenting Chocolate Cigars with smoke" You will find a foto on swisskitchentalk.blogspot.ch incl. recipe. Recipe in German. Let me know if you need the translation. Ps. Also had Francois Benzi - inventor of foodpairing with heston blumenthal. Greetings, Philippe

Nice Prices!! We here in Switzerland pay average of 30.- per pound of beef. Of course we could also spend more....depending on cut / quality and so on.

OK - this is it: I made it exactly like i would do a beef filet: Thickness: 2 cm (Cut the heart in two - trimmed of all the fat etc) Starting Temp. out of Fridge: 6 C Waterbath Temp: / Final Temp of meat: 58 C Total Time in Sous-vide Bath: 1 Hour 7 Minutes (Left it in for 1 hour and seared it in the pan, seasoned it) Was perfect. Nice medium rare!! The second time i just grilled the heart (raw heart on the grill with olive oil) for about 3-4 Minutes on each side - depending on thickness. Perfect again. Was for a newspaper article: http://www.migrosmagazin.ch/kochen/rezepte/artikel/surf-turf http://www.migrosmagazin.ch/kochen/kochen-mit/artikel/grillieren-mit-herz

Ill go with ahpadt. Probanly banched before.

Warm liquid desolves the chocolate. Just like heating chocolate in a waterbath.

You rock. Thank u[emoji779]️

Great, thank you very much.

Hello I would like to cook a calf's heart sous-vide. Any ideas on temperature and time? Thanks in advance... Philippe

Roesle is a very good brand. Had mine vor may yesrs.