Jana Ševčíková

Jana Ševčíková

Jana Ševčíková
More ideas from Jana
Garlic confit. Youve probably heard about it. The first time I did it was many years ago when I was reading the french laundry cookbook. Its been a long time since and sous vide garlic confit its probably the gentlest and the easiest way to achieve it although if you know how to tame your stove's flame go for it. 5-6 hours at 85C in the water bath should do it. Add some olive oil thyme and rosemary. Spreads like butter and tastes amazing. Happy Monday! . . . . #chefstalk #chefsoninstagram…

Top 100 board of trend predictions across life and style categories for SOUS VIDE (Pronounced sue-veed, is the fancy name for cooking by sealing your ingredients in a plastic bag and cooking them in water.) On the picture garlic confit.

This chicken roulade recipe is both nutritious and oh-so tasty. It's perfect for those who are steering clear of carbs — you're instead full from protein-rich chicken and delicious melted mozzarella. Serve it with a side salad and you're onto a winner.

This chicken roulade recipe is both nutritious and oh-so tasty. It& perfect for those who are steering clear of carbs — you& instead full from protein-rich chicken and delicious melted mozzarella. Serve it with a side salad and you& onto a winner.

Chystala jsem se na ně už několik měsíců.    A jsou vážně vynikající!    Doporučuji uchovávat je uzavřené v plastové dóze.   (nedrobí se pa...

Chystala jsem se na ně už několik měsíců. A jsou vážně vynikající! Doporučuji uchovávat je uzavřené v plastové dóze. (nedrobí se pa...