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#Sous

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#Sous Reel by @ibrohim.chef (verified account) - Sous Tsezar (Restoran uslubida) Masalliqlar: • Mayonez - 1 kg • Chesnok - 15 g • Soya sousi - 30 g • Limon sharbati - 30 g • Anchous - 30 g • K
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IB
@ibrohim.chef
Sous Tsezar (Restoran uslubida) Masalliqlar: • Mayonez — 1 kg • Chesnok — 15 g • Soya sousi — 30 g • Limon sharbati — 30 g • Anchous — 30 g • Kapers (kapertsi) — 30 g • Parmezan pishlog‘i — 30 g • Dijon xantali — 30 g • Tuz — 2 g • Murch — 1 g Tayyorlash usuli: 1. Mayonezdan tashqari barcha masalliqlarni blender yoki mikserda bir xil, silliq massa bo‘lguncha urib olamiz. 2. Hosil bo‘lgan aralashmani mayonezga qo‘shamiz. 3. Venchik (whisk) yordamida yaxshilab aralashtiramiz. ✨ Natija: quyuq, xushbo‘y, restoran darajasidagi haqiqiy Sous Tsezar — salatlar, sendvichlar va zakuskalarga ideal!
#Sous Reel by @its.lisanguyen (verified account) - Medium Rare Thor's Hammer ft. @maxthemeatguy We sous vide it at 138.5 degrees Fahrenheit for 22 hours and then bumped it up to 140.5 degrees Fahrenhe
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IT
@its.lisanguyen
Medium Rare Thor’s Hammer ft. @maxthemeatguy We sous vide it at 138.5 degrees Fahrenheit for 22 hours and then bumped it up to 140.5 degrees Fahrenheit for an additional 2 hours! It was my first time cooking this cut of meat and it turned out tender and tasty! Big thanks to Max for showing how it’s done! 🥩 @localpigkc 🔪 @hedleyandbennett 🎥 @kylegoesoff #ThorsHammer #SousVide #MediumRare
#Sous Reel by @my_ktchen_ - 🍅🌶 Pomidor-Bibər Sosu 🌿 📌 Tərkibi: • 2,5 kq pomidor • 6-7 ədəd qırmızı bibər • 5-6 diş sarımsaq • 0,5 stəkan sirkə • 1,5 x.q duz • 1 dəstə
36.4K
MY
@my_ktchen_
🍅🌶 Pomidor-Bibər Sosu 🌿 📌 Tərkibi: • 2,5 kq pomidor • 6–7 ədəd qırmızı bibər • 5–6 diş sarımsaq • 0,5 stəkan sirkə • 1,5 x.q duz • 1 dəstə cəfəri 📝 Hazırlanması: 1. Pomidorları soyun, qırmızı bibərin toxumlarını təmizləyib doğrayın, sarımsağı soyun. 2. Soyulmuş pomidor, bibər və sarımsağı qazana əlavə edib, təxminən 1 saat (və ya suyu çəkilənə qədər) bişirin. 3. Üzərinə duz və doğranmış cəfərini əlavə edin, daha 20–25 dəqiqə qaynadın. 4. Sonda sirkəni tökün və 10 dəqiqə də bişirin. 5. Sosu steril bankalara yığıb qapaqlarını bağlayın, üzərini dəsmalla örtün. Soyuduqdan sonra sərin yerdə saxlayın. #pamidor #resep #sous #domatesbibersosu🍅🌶 #tarif #kışhazırlığı #tomato #recipe #deliciou #homemade #kitchen #winterprep #jars #sauce
#Sous Reel by @omahasteaks (verified account) - How to sous vide a steak for restaurant-quality results at home. Pro Tip: Omaha Steaks vacuum-sealed packaging is SAFE for sous vide! #omahasteaks #
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OM
@omahasteaks
How to sous vide a steak for restaurant-quality results at home. Pro Tip: Omaha Steaks vacuum-sealed packaging is SAFE for sous vide! #omahasteaks #sousvide #steak #cookingsteak
#Sous Reel by @habibiy_life - Ostriy-sladkiy sous retsept🌶️ 1 kg qizil bulgor qalampiri 1 kg dungan qalampiri 200 gr chesnok 100 gr tuz 1,5 kg shakar 400 ml muzdek suv+100gr kukur
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HA
@habibiy_life
Ostriy-sladkiy sous retsept🌶️ 1 kg qizil bulgor qalampiri 1 kg dungan qalampiri 200 gr chesnok 100 gr tuz 1,5 kg shakar 400 ml muzdek suv+100gr kukuruz kraxmali 800 ml olma sirkasi #sous #souse #соус #соусы #салат #полезныесоветы #reels #foydalikontent #перец
#Sous Reel by @abdulloh_komil0v - Pizza 🍕 sous Retsep ⬇️ Pomidor 3 dona (200-300 gr) Tomat pasta 50 gr Yog' 50 gr Chisnok 🧄 2 bo'lak Rayhon🍃 4-5 yaproq(basilic) Tuz 🧂 10 gr Shaka
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@abdulloh_komil0v
Pizza 🍕 sous Retsep ⬇️ Pomidor 3 dona (200-300 gr) Tomat pasta 50 gr Yog’ 50 gr Chisnok 🧄 2 bo’lak Rayhon🍃 4-5 yaproq(basilic) Tuz 🧂 10 gr Shakar 10 gr Oregano🌿 2 gr
#Sous Reel by @mazali_taom_ - Mazali sous adjika / laza By achchiq sous nomini bizni vodiyda "LAZA" deyidshadi. Siz qaerdanzsiz? Sizlarda nima deb ataladi? Kamentarida o'z fikring
5.6K
MA
@mazali_taom_
Mazali sous adjika / laza By achchiq sous nomini bizni vodiyda “LAZA” deyidshadi. Siz qaerdanzsiz? Sizlarda nima deb ataladi? Kamentarida o’z fikringizni yozib keting. Masalliqlar miqdori Pomidor - 4 kg Qizil bolgarskiy - 2 kg Achchiq qalampir - 200 gr Chesnok - 3 bosh Ukrop - 1 big Petrushka - 1 bog’ O’simlik yogi - 200 ml Tuz - 3 osh qoshiq Shakar - 4 osh qoshiq Uksus 80% - 2 osh qoshiq ( yoki 9% 5 - 6 qoshiq) #laza #taom #mazalitaom #sous #achchiq
#Sous Reel by @thefoodfreakk (verified account) - Last year was the first year I cooked my holiday beef on a chair and I may never cook it any other way. The method in question is sous-vide… and there
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@thefoodfreakk
Last year was the first year I cooked my holiday beef on a chair and I may never cook it any other way. The method in question is sous-vide… and there’s 3 reasons why this is the superior way to prepare your holiday meat. 1. Consistency and control - cooking meat sous-vide is the only way to ensure the perfect results every single time especially in a hectic holiday kitchen.  2. Set it and forget it - there’s no need to check temperatures all the time, or worrying about leaving it in too long, it’s impossible to overcook.  3. Can be cooked anywhere - It’ll free up space  because you don’t need the stove or oven, you just need an outlet and a place to sit it, so you can put it anywhere away from the kitchen, away from the madness, in a quiet little corner on a chair. Full video on Youtube, Full recipe in my Holiday Plan of Attack and on my Patreon
#Sous Reel by @procooklab (verified account) - Espagnole sos (kahverengi sos), klasik Fransız mutfağının beş ana sosundan biridir ve demi-glace başta olmak üzere birçok türev sosun temelini oluştur
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PR
@procooklab
Espagnole sos (kahverengi sos), klasik Fransız mutfağının beş ana sosundan biridir ve demi-glace başta olmak üzere birçok türev sosun temelini oluşturur. Kahverengi et suyu, fırınlanmış mirepoix sebzeler ve domates bazlı bileşenlerle elde edilen bu sos; derin aroma profili, yoğun umami karakteri ve nappe kıvamı ile profesyonel mutfaklarda kırmızı et ve av eti tabaklarının lezzet omurgasını oluşturur. Günümüzde birçok restoranda Espagnole sosun indirgenmiş ve konsantre formu olan demi-glace daha yaygın kullanılmakta; klasik Espagnole ise ileri seviye mutfak eğitimi ve teknik mutfak uygulamalarında referans kabul edilmektedir. Mirepoix: Soğan: 500 g Havuç: 250 g Kereviz: 250 g Diğer Bileşenler: Tereyağı: 250 g Un: 250 g Kahverengi dana et suyu: 6 L Domates püresi: 250 g Aromatikler (Sachet / Bouquet Garni): Defne yaprağı: 1 adet Kekik: 2-3 adet Maydanoz sapı: 6–8 adet 🇬🇧 Espagnole sauce, also known as brown sauce, is one of the five mother sauces of classical French cuisine and forms the foundation of derivative sauces such as demi-glace. Characterized by deep umami intensity and a rich aromatic profile derived from brown stock and roasted mirepoix, Espagnole is a reference point in professional kitchens, particularly for red meat and game preparations. In contemporary restaurant operations, the reduced and concentrated form, demi-glace, is more commonly used for operational efficiency, while classical Espagnole remains a core subject in culinary education and traditional French sauce theory. Mirepoix: Onions, medium dice: 500 g Carrots, medium dice: 250 g Celery, medium dice: 250 g Other Components: Butter: 250 g Flour: 250 g Brown veal stock: 6 L Tomato purée: 250 g Aromatics (Sachet / Bouquet Garni): Bay leaf: 1 pc Thyme: 2-3 pcs Parsley stems: 6–8 pcs #espagnol #temel #sous #instamood #gastronomia
#Sous Reel by @chillconcarnage - When the sous chef's ego finally catches up with them #chef #cheflife #hospitality
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CH
@chillconcarnage
When the sous chef’s ego finally catches up with them #chef #cheflife #hospitality
#Sous Reel by @girlgonegrilling (verified account) - Tried sous vide for the first time on these big New York strips and wow… super easy, perfectly cooked, and SO good. 🥩👏
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GI
@girlgonegrilling
Tried sous vide for the first time on these big New York strips and wow… super easy, perfectly cooked, and SO good. 🥩👏

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