The gourmet burger with sous-vide meat from Hungry Dane in Copenhagen has just been named one of the best burgers you can get your teeth into. Now Hungry Dane is opening with their innovative burger concept at Aarhus Central Food Market, and it will happen already at the beginning of June. Forget all about the … Read more
Pork tenderloin is a very lean and tender piece of meat that is located along the back of the pig. It is readily available in stores and is not nearly as expensive as beef tenderloin. However, pork tenderloin is a very delicate piece of meat that can easily become dry if overcooked, which is why … Read more
Sous Vide, everyone is talking about it. But does the food really turn out as good as people claim? If you’ve acquired a Sous Vide and want to test just how good a piece of meat CAN become.. Then try a simple and inexpensive piece of chicken breast. Chicken breast can often become a bit … Read more
Gastro Christmas Wishes – December 20th We want to pamper you dear readers with input and inspiration to make your everyday life much more fun. We have found 24 cool items that any GastroNerd can have/use in their kitchen, which you can either wish for at Christmas or spoil your loved ones with. SousVideTools® Platinum … Read more
Foodnight – 5th Course: Surf n’ Turf Boeuf Onglet (Hanger Steak), with French fries, beurre blanc sauce, pickled red onions, and Jerusalem artichoke mash Techniques: Sous vide, frying, emulsion, and pickling Boeuf Onglet The large tendon in the middle of the hanger steak must be removed. Briefly scald the rosemary sprig and place it on … Read more
Meat – Iberico French Rack GastroNerds appreciate high-quality food. Normally, we associate caviar, foie gras, Kobe/Wagyu, truffles, and oysters with the most luxurious and delectable foods one can eat. In our world, the Iberico pig is in the same caliber, and we have found one of the most exquisite cuts for you: Iberico French Rack. … Read more
Foodnight – 4th Course: Fried, breaded smoked sweetbreads with cauliflower puree Techniques: Frying and sous vide. Cauliflower Puree The cauliflower was cut into small pieces and cooked in 1/3 water, 1/3 milk, and 1/3 cream for about 20 minutes until they were tender. Then the cauliflower was strained and blended with a bit of … Read more
Gastro Christmas Wishes – December 5th We want to pamper you dear readers with input and inspiration to make your everyday life much more fun. We have found 24 cool things that any GastroNerd can have/use in their kitchen, which you can either wish for Christmas or spoil your loved ones with. Beefer Beefer … Read more
What is sous vide? The sous vide machines/equipment can be seen as a temperature-controlled water bath. It is available both as a stick that is placed in a water bath, a basin with a built-in thermostat (similar to a deep fryer), and as a built-in function in a steam oven. Common to all of them … Read more
Our very first attempt with dry-aging in a bag. Beef rump cap aged for 33 days at 4 degrees Celsius. Afterward, the meat was trimmed and cooked for 6 hours sous vide at 55.5 degrees Celsius. The meat was very intensely packed with umami flavor. However, the rump cap is not ideally suited for dry-aging, … Read more