Sous vide
Sous vide cooked veal sucade can be evenly pink in colour and still be as extremely tender as you are used to.
Grandma's old-fashioned pulled meat. I've given it a twist. First, cook the tough and firm meat the perfect way, namely sous vide.
By cooking the hamburger sous vide, it is only a matter of heating it up on the barbecue and giving the meat that smoky barbecue flavour when it is time to eat. An ideal combination.
Hare saddle fillet has a special texture and taste. The taste is intense and strong.
This recipe, written by Jorick van Souvy, is intended for 4 people and requires about 10 minutes of preparation time.
Everything you need to know about sous vide cooking
