kochen, essen und fotografieren
Frisch zubereitete Gerichte, ansprechend präsentiert
Tomahawk Steak vom Porc Duroc Tomahhawk Steak vom Porc Duroc mit gegrillten scharfen Zucchini und Rosmarinkartoffelspalten. Das Steak habe ich am Vortag mit Rosmarin und Knoblauch vakuum-verschweißt. Dann sous-vide gegart bei 60°C für 80 Minuten. Währendessen die Kartoffeln weiterlesen Tomahawk Duroc→
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