Sous Vide (Vacuum Cooked) Entrecôte Recipe

sous vide; The name given to the method of cooking food for a long time in nylon bags with air removed by vacuuming and in water tanks at low temperature (60-65 ° C).

Foods cooked with this method are very delicious as they do not lose water and fat. Due to the cooking method that has become widespread in recent years, vacuum devices are also produced for home use. In A'jia cuisine, sous vide entrecôte, which is cooked for a long time until it becomes like Turkish delight and served with different garnishes included in the recipe, can be among the protein-rich diet options.

How to Make Sous Vide (Vacuum Cooked) Entrecôte Recipe?

• Beef ribeye; After vacuuming with 5 grams of Riviera olive oil, salt, black pepper and white wine, it is cooked using the sous vide technique at 65 degrees for 4.5 hours.
• Sauté with porcini mushrooms, garlic and onion and mix with homemade demi-glace sauce.
• After boiling the sweet potatoes, flavor them with cream, butter, salt and pepper and mash them.
• Boil the edamame beans in boiling water for a short time, then add them to the porcini stew.
• Serve the meat cooked with a different cooking method, accompanied by sweet potato puree and porcini stew.