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QimiQ
Benefits
Enhances the natural taste of added ingredients
Baked goods remain moist for longer
25
medium
Ingredients for 10 portions
280
g
QimiQ Classic
25
g
Salt
7
g
Pepper
19
g
Garlic,
finely chopped
35
g
Onion(s), dried
15
g
Louisiana hot sauce
80
g
Dijon mustard
190
g
Tomato ketchup
470
g
Bread crumbs,
soaked
870
g
Ground pork
900
g
Ground beef
Asparagus
BBQ sauce glaze
For the mashed potato
420
g
QimiQ Classic
900
g
Potatoes, peeled
Salt and pepper
Nutmeg
Method
1.
Whisk QimiQ Classic smooth. Add the seasoning, mustard and ketchup and mix well. Strain the soaked panko, add to the mixture and mix well.
2.
Place the ground meat into a bowl. Add the QimiQ mixture, mix well and chill.
3.
Blanch the asparagus and shock chill in iced water to retain the colour. Place on paper and pat dry.
4.
Place the asparagus in the centre of the meat and bake at 365° F until a core temperature of 150° F has been reached. Glaze with BBQ sauce and continue to bake until the core reaches a temperature of 165° F.
5.
For the mashed potato, cook the potato until soft. Push through a fine sieve, add the remaining ingredients and mix well.