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Judy Keegan ha publicado una actualización
Hoy he terminado el curso Sous Vide. Mi interés se despertó con la receta de las bravas de queso, sólo porque sabía que tenía todo a mano, sin necesidad de visitar las tiendas especialmente.
De todos modos, fueron bastante fáciles de preparar, aunque no pude encontrar mi melonera, ¡sé que tengo una en algún sitio! Así que con un cuchillo de emparejar saqué el centro.
Eché media cucharadita de aceite de pimentón en la cavidad y seguí con un chorrito de salsa de chile dulce, un poco de sal y orégano seco.
Luego cubrí cada patata con queso rallado aplastado, que encajaba como una tapa. Después las metí en la bolsa de vacío, las cerré y las metí en una olla con agua a 100ºC durante 45 minutos. Una vez transcurrido el tiempo, la bolsa se retiró del fuego y se colocó en agua helada para enfriar rápidamente la temperatura a 3C lo más rápido posible.
Esta noche, para cenar, las puse en una bandeja de horno, las cubrí con un poco de alioli de ajo y las horneé durante 20 minutos para calentarlas y gratinar la parte superior.
La verdad es que sabían a pizza con patatas. Sin duda volveremos a comerlas.
Today, i completed the Sous Vide Course. My interest was sparked by the cheese bravas recipe, only because I knew I had everything at hand, no need to visit the shops especially.
Anyway, they were easy enough to prep, even though I could not find my melon baller-I know I do own one, somewhere! So using a pairing knife I gouged out the centre.
I spooned a 1/2 teaspoonful of the paprika oil into the cavity and followed it with a dash of sweet chilli sauce, some salt and some dried oregano.
I then topped each potato with squished up grated cheese, it fitted like a lid. These then got paked into the vacuum bag, sealed and placed in a pot of water that i moniored for 45 minutes at 100C. Once the time had elapsed, the bag was removed from the heat, and placed in ice water to rapidly cool the temp down to 3C as quickly as possible.
Tonight for dinner, i layed them on a oven tray, topped with a little garlic aioli and baked in the oven for 20 minutes to heat through and gratinise the top.
They actually tasted like pizza on a potato. We will definately be having these again.
Traducido del inglés
Lana Mihajlović, Beatriz Torija y3 más8 Comentarios-
Level:
Scoolinary Team
Congrats on wrapping up the course, Chef Judy — and wow, what a solid test drive for the technique! 🔥 Love how you kept things practical: paring knife to the rescue (classic chef move 😎).
Your prep flow was tight: seasoning, sealing, chilling… all by the book. That bubbly cheese top with aioli looks like pure comfort food with finesse. You’ve taken the idea and really made it yours.
If you were to tweak it next time, maybe try shaping the cheese more compact for a neater finish, or hit the aioli with a quick torch blast for extra flair.
What else from the course caught your eye?
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@soldamiani Next time I would use a cube of cheese, not the grated version. And what a good idea about using a blow torch, I didn’t even consider that. Perhaps I was a little too eager to photograph them and to eat them. Thanks for the feedback.
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Level:
Scoolinary Team
@judyrusselllive-com-au You are welcome, dear! Have a lovely weekend!
PS: How does it feel to have won your very first Scoolinary Challenge?🏆-
@soldamiani it feels a bit overwhelming, i wasn’t expecting to win, after all it was my second attempt at a challenge. Im a little gobsmacked to be honest.
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Level:
Scoolinary Team
@judyrusselllive-com-au That’s exactly what makes it even more special! 🌟 Winning on just your second attempt shows not only talent but also courage to put yourself out there. Take a moment to really celebrate it—you’ve earned it! 👏
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Level:
Sous Chef
Qué buenas,me quedo con la idea que tengo que buscarle uso a mi máquina.
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@mercedesdelgado1977gmail-com Iba a probar la función sous vide de mi thermomix pero el paquete envasado al vacío era demasiado grande para el cestillo de cocción a fuego lento. La próxima vez solo haré 4 piezas en vez de las 6 para que quepan. Me costó mucho tiempo estar siempre controlando que la temperatura del agua estuviera a 100C constantes.
@mercedesdelgado1977gmail-com I was going to try out the sous vide function of my thermomix bit the vacuumed package was too big for the simmering basket. Next time I will only do 4 pieces instead of the 6 so that they fit. I t was time consuming to always be checking that the temperature of the water was at a constant 100C.
1hace al añoTraducido del inglés
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Level:
Sous Chef
These look amazing… golden, cheesy perfection! 🔥
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