Skip to content

Stefan's Gourmet Blog

Cooking, food, wine

Home
About me
Recipe Index
Sous-vide
Italian menu
Restaurant Reviews
Wine
Coming soon…

Search for:

General

SousVide Supreme Recipe Contest

My recipe for bounet sous-vide has won this month’s SousVide Supreme Recipe Contest. Yay!

Rate this:

Like this:

Tweet
Email
Print

Like Loading...

Related

February 13, 2012February 18, 2012 StefanGourmetsous-vide

Leave a comment Cancel reply

Δ

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post navigation

Previous Previous post: Octopus sous-vide (Insalata di Polpo)

Next Next post: Ravioli stuffed with eggplant and lamb (Ravioli di agnello e melanzane)

Search for:

Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.

Email Address:

Join 5,687 other subscribers

Like this blog on Facebook

Like this blog on Facebook

Recent Posts

Dining in Thailand: Ban Suan Lung Khai
Dining in Thailand: The Gallery Restaurant
Gaeng Hung Lay (Northern Thai Pork Curry) Sous Vide
Dining in Thailand: Bucha Gallery and Restaurant
Dining in Thailand: Locus Native Food Lab
Khao Soi (Northern Thai Curry Noodle Soup with Chicken)
Risotto Verza e Salsiccia (Risotto with Savoy Cabbage and Italian Sausage)
Dining in Bangkok: R-Haan**
Scallop Ceviche in Thai Nam Yum
Lasagne alla Genovese (Lasagne with Green Beans and Basil Pesto)

Recipes and more

Baking (24)
Cooking (1,404)
- 1. Antipasti (appetizers) (182)
- 2. Primi (pasta, risotto) (380)
- 3. Secondi (main courses) (381)
  - Secondi di Carne (meat dishes) (249)
  - Secondi di Pesce (fish dishes) (126)
- 4. Dolci (dessert) (156)
- Asian cuisine (118)
- Basics (58)
- Bread (11)
- Contorni (side dishes) (65)
- Dutch cuisine (42)
- Mexican cuisine (17)
- Sous-Vide tips & tricks (35)
Eating (210)
Equipment (1)
General (18)
Ingredients (5)
Uncategorized (12)
Wine (62)

Archives

Archives

almonds amsterdam aubergine Baking barolo basil beef bell pepper Campania cauliflower chardonnay chicken cooking Cooking courgette dessert Dutch food eggplant fennel fish food food blogger French food fresh pasta from scratch garlic gewurztraminer Holland homemade Italian food Italy lamb mexican food Michelin star michelin stars mushrooms Netherlands pancetta parmigiano reggiano pasta Piemonte pinot noir pork potatoes recipe recipes restaurant review restaurant reviews rice ricotta riesling risotto salmon sauvignon blanc seafood shrimp Sicily sous-vide sous vide step by step tasting menu Thai food the world's 50 best restaurants time and temperature tomato tomatoes travel tutorial veal vegan vegetarian vermentino wine wine pairing zucchini

Top Posts & Pages

Top 10 Secrets to Make the Best Homemade Ravioli From Scratch
Sous-vide
Pork Belly Sous-Vide Time and Temperature Experiment
How To Prevent A Bad Smell With Long And Low Sous-Vide Cooks
The New Official Recipe for Ragù alla Bolognese
Dining in Thailand: Ban Suan Lung Khai
Homemade Corn Tortillas and Hard Taco Shells
Real Pizza in a domestic oven using an Aluminum plate
How to Make Your Own Sourdough Starter (Lievito Madre)
Sous-vide to the next level: tenderizing beef by 'warm ageing'

© Stefan Boer, 2011-2025. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to StefanGourmet.com with appropriate and specific direction to the original content.

Blog at WordPress.com.

Comment
Reblog
Subscribe Subscribed
- Stefan's Gourmet Blog
- Already have a WordPress.com account? Log in now.
Privacy

Loading Comments...

Write a Comment...

Email (Required)

Name (Required)

Website

%d