kochen, essen und fotografieren
Frisch zubereitete Gerichte, ansprechend präsentiert
Heute wurde mal wieder der Grill aktiviert. Für: Rumpsteak vom Pferd mit grünen Spargel, Rosmarin-Tomaten und Backkartoffeln mit Sour-Cream. Die Steaks habe ich mit einem Stückchen Butter vakuumiert und bei 52,5°C für 120 Minuten sous-vide gegart. Auf dem sehr heißen weiterlesen Rumpsteak vom Pferd→
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