Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Creamy consistency
Binds with fluid - no separation of ingredients
25
medium
Ingredients for 4 portions
For the prime rib
1.6
kg
Beef prime rib
Beef steak seasoning mix
20
ml
Vegetable oil
For the parsnip puree
30
QimiQ Sauce Base
500
g
Parsnips, fresh
750
ml
Milk
2
g
Garlic
For the red onions
2
Red onion(s)
Salt and pepper
Red wine vinegar
10
g
Butter
For the glazed baby carrots
200
g
Baby carrots
15
g
Butter
Sugar
60
ml
Chicken stock
2
twig(s)
Citrus thyme
Salt
Lemon pepper
Method
1.
Marinate the meat with spices and oil for 120 minutes. Vacuum seal and cook in julabo at 150° F for 30 hours.
2.
For the parsnip puree: peel the parsnips and cook with milk and spices until tender. Blend cooked parsnips and QimiQ Classic until smooth, season to taste.
3.
For the red onions: peel the onions (don’t remove the stalk) and cut into 6 pieces. Dissolve the salt in vinegar. Vacuum seal the onions with vinegar and cook in water bath at 180°F for 15 minutes. Remove the onions, drain and sauté in butter.
4.
For the glazed baby carrots: peel the carrots, saute in butter, caramelize with sugar and douse with the chicken stock. Cook until done.