{"id":308,"date":"2018-09-02T19:15:56","date_gmt":"2018-09-02T17:15:56","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=308"},"modified":"2018-09-02T19:15:56","modified_gmt":"2018-09-02T17:15:56","slug":"john-dory-fillet-sous-vide-with-saffron-and-rosemary-grilled-pineapple","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=308&lang=en","title":{"rendered":"John-Dory fillet sous-vide with Saffron and Rosemary – grilled pineapple"},"content":{"rendered":"

I got myself a sous-vide cooking device, that little gadget lets you cook stuff within a .1 \u00b0C precision.<\/p>\n

so what ?<\/p>\n

Well for those of you familiar with biochemistry, it lets you congeal only certain proteins within the food and leave the other untouched<\/p>\n

The most common example is a perfect egg : albumin congeals at 62\u00b0C whil the more complex proteins of the nucleus retained in sugars only congeal at 68\u00b0C…<\/p>\n

Still nothing ? you can cook the white of the egg while leaving th yolk perfectly runny… Aaaaaah !<\/p>\n

There you go. So, for meats and fish this is also a guarantee to never turn your steak into cobbling supply<\/p>\n

This recipe will make you cook a firm but juicy John-Dory at 65\u00b0C,<\/p>\n

and since I’m a responsible blogger, that takes seriously the hygiene regulation, and warns you about food hazards due to insufficiently cooked material,\u00a0 will advise you to NOT TRY this recipe at 60\u00b0C, this way, even if you store your fish in the sun on the ground near a swamp and are severely immunosuppress-ed, you still will have nothing to fear. Also, I will deny being sarcastic.<\/p>\n

You’re probably going to say, well I don’t have this sous-thingumajig… whatever this thingy that cooks only half the eggs.<\/p>\n

Hah! maybe ! But I’ll bet you have a dish washer, this wonderful tool has a washing cycle at 70\u00b0C, which will work almost as well.<\/p>\n

for 2<\/p>\n