Category Archives: Sous-Vide

New Years Eve 2013 – Dinner at Home

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Six friends and myself decided to spend the New Years Eve together. The conditions were that we should make some food together and we decided to make dishes that we normally do not do and that preferable should be a … Continue reading

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Reconstructed Atlantic Wolffish using Transglutaminase, aka Meat Glue

This gallery contains 10 photos.

I was this past weekend experimenting a little bit with Transglutaminase (TG). TG, also known as “Meat Glue” is used to bond food together. A transglutaminase is an enzyme that catalyzes the formation of a covalent bond between a free … Continue reading

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Sous-Vide Rack of Lamb

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This was my first Lamb Racks made Sous-Vide. I placed the racks in individual bags with olive oil and herbs. Sealed in vacuum chamber under full pressure. Water-bath at 57 degrees Celsius. Placed the bag in the bath for one (1) … Continue reading

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