Edoardo Farinella

Edoardo Farinella

Edoardo Farinella
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Jean Cazals - London Issue 649 Showcase May 2017 magazine - Production Paradise

Jean Cazals - London Issue 649 Showcase May 2017 magazine - Production Paradise

Goat Cheese and Sweet Pea Stuffed Beet Ravioli with Mint and Walnut Pesto

Goat Cheese/Sweet Pea Stuffed Beet Colored Ravioli w/Mint & Walnut Pesto-Very Holidayish!

Our NEW times/temps chart! Sous vide cooking is a fool-proof way to bring a given food to its perfectly cooked temperature. But perfection, to a degree, lies in the taste of the beholder. One cook might consider the perfect medium-rare steak to be found at 134°F (56.5°C), while another’s might be a few degrees higher or lower. That’s the beauty of the precision of sous vide cooking! Once you have determined what perfection means to you, you can dial it in every time precisely to your liking.

Our NEW times/temps chart! Sous vide cooking is a fool-proof way to bring a given food to its perfectly cooked temperature. But perfection, to a degree, lies in the taste of the beholder.

Smoked Veal Tatar with Lumpfish Caviar, Horserradish, Spunce and Watercress By Mads Refslund, Denmark

Fabulous pics at this link! Check out the deep fried fish near the end! Smoked Veal Tatar with Lumpfish Caviar, Horserradish, Spunce and Watercress By Mads Refslund, Denmark