Tag: cayenne pepper

Sous-vide cooking: everything you need to know – Gordon Ramsay’s version

There sous vide cooking, an increasingly popular culinary technique among gastronomy enthusiasts, offers an innovative way to obtain dishes with impeccable flavor and perfect texture. If you are a beginner eager to venture into this fascinating world, here is everything you need to know to start your culinary experience successfully.

What is sous-vide cooking?

Sous-vide cooking, from the French for “under vacuum”, is a technique that involves food preparation inside vacuum bags, immersed in water at a constant and controlled temperature. This method allows you to keep the flavors and properties intact nutrients of the ingredients, guaranteeing surprising results in terms of taste and consistency.

The advantages of sous-vide cooking

Conservation of nutritional properties: thanks to the low temperature and long cooking duration, foods keep their nutritional properties intact, offering healthier and tastier dishes.
Precise cooking control: the constant temperature of the water allows you to obtain uniform and precise results, avoiding the risk of excessive or insufficient cooking.
Maximum tenderness and juiciness: sous-vide cooking allows you to obtain tender and juicy meats, as well as crunchy and aromatic vegetables, thanks to the even distribution of heat.

How to get started with sous-vide cooking

Necessary equipment: To get started with sous-vide cooking, you will need a low-temperature cooking appliance, such as a thermocirculator, sous vide bags, and a water tub.
Preparation of ingredients: Before vacuum sealing food, make sure you seal it properly in the bags, eliminating the air to ensure even cooking.
Times and temperatures: consult the cooking tables to find out the recommended times and temperatures for each type of food, adjusting the thermocirculator accordingly.

Sous-vide cooking is a revolutionary culinary technique that will allow you to obtain dishes with impeccable flavor and texture, even if you are a beginner. By following these tips and experimenting with different ingredients and recipes, you will be able to discover the full potential of this fascinating culinary technique. Enjoy your meal!

Spaghetti with tuna and tomato in the oven, the first smart dish in 10 minutes that can also be prepared in advance. A riot of flavours – Gordon Ramsay’s version

The Spaghetti Tuna and tomato in the oven they are a chef’s recipe Piero Benigni. This simple dish is a riot of flavors and aromas that come together during the time in the oven to offer an exciting final result that you will always make like this. It can be prepared in about an hour and is always loved. It can be prepared well in advance and put in the oven before the meal, thus leaving hands and space free for other tasks. Prepare it in a large pan the seasoning and when they are cooked, add the spaghetti boiled separately. Mix well and place in the baking dish to finish cooking in the oven. I really love alternative cooking methods, including those in the oven like this one, which I also prepare using raw pasta. They are interesting, fun and out of the ordinary.

Spaghetti Tuna and tomato in the oven

Ingredients for 2 people

• 160 g spaghetti

• 300 g tomatoes (well ripe)

• 80 g onion

• 1 tablespoon capers (heaped)

• 12 olives (to taste)

• 2 anchovies in oil (4 fillets)

• 80 g tuna (drained weight)

• 1 sprig of parsley

• 8 basil leaves

• to taste hot chilli pepper (to taste)

• 2 cloves of garlic

• 3 tablespoons olive oil

• 2 tablespoons breadcrumbs

Preparation

The dish you see is made with good, ripe tomatoes. Out of season I recommend preparing it with a 400g box of good peeled tomatoes, removing the sauce that accompanies them for other uses. Open them, remove the seeds and internal core if present, cut them into pieces and use them as explained later. You can use salted or pickled capers, which will need to be quickly washed under running water. The tuna, natural or in oil of your choice, must be around 80 g in drained weight. It’s good to use one large pan with high sides, which will be useful for adding the spaghetti and mixing everything well. The baking dish you see is oval, 23 cm long inside and 5 cm high. The pasta shape can obviously be different, both long and short: in this case I always put spaghetti, which is the backbone of our cuisine. Let’s see how to proceed:

Peel the tomatoes then eliminating the peel and seeds as much as possible tear them to pieces. Leave the slices that will be used for the final decoration of the dish before putting it in the oven. Chop parsley and basil. Wash the capers and if they are large ones chop them roughly. Pitted the olives if necessary and cut them into 2 or 3 pieces each. Chop garlic and onion and put them in a pan with 2 tablespoons of olive oil. Brown them for 5 minutes, then add the chilli pepper, half the chopped parsley and basil, the 4 anchovy fillets chopped meats, capers, olives and tomatoes. Mix well and cook gently for 4-5 minutes, then add the drained and crumbled tuna. Continue but as soon as the tomatoes are tender, turn off the heat and wait for the pasta to be ready. Don’t overcook them.

Drain the spaghetti very al dente and pass them in the pan. Turn the heat back on and mix well for a couple of minutes, adding the rest chopped parsley And basil. Grease the bottom of the baking dish with a little olive oil and put what is in the pan. Arrange the tomato slices on top and sprinkle a couple of spoonfuls of breadcrumbs. At this point you can also wait to put it in the oven, let’s say a couple of hours at most. Put in static oven at 200 °C, heat above and below, mid-height position. Cook for 20 minutes or until the top appears slightly gratinated. If this is delayed, turn on the ventilation or move the baking dish one position higher.

The dish can be enjoyed hot or warm, and in summer even at room temperature. It is preserved a couple of days in the refrigerator and it is delicious reheated in a pan. It can be frozen, with a shelf life of 3 months in the freezer.

Salmon are fatty – AltroFood – Gordon Ramsay’s version

Salmon And fats they are two words that often go hand in hand in culinary discussions, especially among cooking and food and wine enthusiasts. The question of fat content in salmon is crucial not only for those following a specific diet but also for those trying to maintain a balanced and healthy diet. Understanding the nature of the fats present in salmon and their impact on our diet is essential for making informed food choices.

Salmon are fatty

Salmon is renowned for its high content of good fats, especially omega-3 fatty acids. These nutrients are essential for our bodies, as they help keep the heart healthy, reduce inflammation and support brain development. However, it is important to distinguish between the different types of salmon available on the market, as their fat content can vary significantly.

The wild salmonfor example, tends to have a lower fat content than farmed salmon. The latter, in fact, is often fed with diets with a high lipid content to accelerate its growth, resulting in a greater accumulation of fat. Despite this, farmed salmon remains a good source of omega-3, but it is also true that it can contain higher levels of contaminants and additives than its wild counterpart.

It is also relevant to consider the cooking method, as it can influence the final fat content of the dish. Cooking methods such as to grill or the steam cook tend to preserve the omega-3 content of salmon, while techniques such as fry they can increase the content of saturated and trans fats, less health benefits.

For those interested in experimenting with a healthy and tasty way of preparing salmon, I recommend trying the recipe for baked salmon au gratin, which combines the nutritional benefits of salmon with a cooking method that preserves its qualities.

In short, salmon is a fish that stands out for its high content of good fats, in particular omega-3, which play a crucial role in our diet. However, it is essential to make informed choices regarding the type of salmon and cooking method to maximize the benefits and minimize the risks associated with its consumption. As we have seen, salmon offers not only nutritional advantages but also great versatility in the kitchen, making it a precious ingredient for anyone who wants to follow a healthy and balanced diet.