Tag: Cooking

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!

Puffed rice cake with chocolate, can be prepared in 5 minutes with two steps, without kneading and without cooking with leftover chocolate – Gordon Ramsay’s version

The chocolate puffed rice cake it is an indescribable goodness. It was the only dessert I was able to make when I was a kid. I would have been able to eat it a whole one. I often offered it to my classmates when we got together to study, and everyone, absolutely everyone, went crazy for it. Also The smallest they requested it. The recipe is not only beginner-friendly, but requires few, easily available ingredients. With each bite you will have the right amount of chocolate combined with one crunchy texture but also soft at the same time. You absolutely must try it.

Chocolate puffed rice cake

Ingredients

dark chocolate 150 g
butter 150 g
toffee chocolate bars 7
puffed rice 200 g
colored chocolate pralines

Preparation

The first thing to do to prepare the chocolate puffed rice cake is to combine the dark chocolate and butter in a saucepan and melt them. Meanwhile, break up the toffee bars, then add them to the mixture. Leave MELT all until obtaining a creamy result. Transfer the cream into a large bowl. Pour it inside too puffed rice and give it a good mix. Coat the pan with some baking paper and place the mixture inside.

Decorate the surface with colored chocolate pralines. Dunks all with a spoon, both to level the cake well and to make the pralines adhere better. Put the result in the refrigerator and let it cool for at least 1 hour before serving it. As you can see, it is a dessert that does not need cooking in the oven. Your chocolate puffed rice cake it is ready to be enjoyed. She will be snapped up immediately.

Read also: Easter cake roll by Benedetta Rossi, the Easter appetizer that can also be prepared in advance, delicious

Salmon and artichoke pizza – Yet another cooking blog – Gordon Ramsay’s version

Salmon and artichokes it’s one of my favorite combinations, even on pizza, a tasty and balanced, finger-licking mix.

If you know me, you know: in pizzerias I almost exclusively order pizza Pizza margherita which, with its simplicity, always manages to satisfy me. But at home I like to experiment with new combinations, to be cooked in the traditional oven or in my own electric pizza oven*. A small oven with refractory stone capable of reaching the optimal temperature in just 10 minutes and cooking a stuffed pizza in 4 minutes.

Among my various experiments, the “salmon and artichoke” combo has a special place. I find that this marriage of flavors is really super and that it enhances any preparation, which is why I wanted to make a white pizza with artichoke hearts and smoked salmon.

To prepare the dough I used my tried and tested recipe, but this time, instead of round, with the crust, I rolled out the pizzas with a more elongated and squared shape.

I used smoked salmon in a bag, to be added cold, when serving, but if you want you can use raw salmon, cut into pieces, and you can add it to the pizza while it is cooking.

For the artichokes, you can use fresh ones (here you will find a tutorial to clean artichokes easily and without waste) or opt for frozen and cleaned artichoke hearts.

This salmon and artichoke pizza is without cheese, but you can add your favorite fresh dairy product. If you don’t want the “usual” mozzarella… try stracchino!