Heston Blumenthal Meat Fruit Recipe EXTENDED
<p>Heat the marinated mixture until nearly all the liquid has evaporated, stirring regularly to prevent the shallots and garlic from burning. Remove from the heat and discard the thyme.</p>
<p>Preheat the oven to 100C/gas mark ¼. Fill a bain-marie with 5cm water and place in the oven.</p>
<p>Preheat a water bath to 50C.</p>
<p>Sprinkle the table salt over the livers and put them in a sous-vide bag. Put the eggs and the alcohol reduction in a second sous-vide bag, and the butter in a third. Seal all the bags under full pressure, then place in the water bath for 20 minutes. Remove the bags from the water bath.</p>
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