Simple, Delicious Wine-Poached Pears

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  • Опубліковано 29 жов 2024

КОМЕНТАРІ • 58

  • @hatt_bakery_Lab
    @hatt_bakery_Lab 7 років тому +2

    I made them today and it was a success. Thanks for the recipe from Seville -Spain-.

  • @eugenefrankel1523
    @eugenefrankel1523 2 роки тому

    Wow! Thank you for the idea!

  • @maximilianovilla_
    @maximilianovilla_ 8 років тому

    Someone in my family used to make this for special occasions, and it's really nice served chilled with some whipped cream. Great recipe!

  • @skepticalmom2948
    @skepticalmom2948 3 роки тому

    This is a recipe I use all the time, it levels up dessert on a magnitude scale.

  • @claymodelexpert
    @claymodelexpert 5 років тому +1

    If you want to sous vide something with a lot of sauce, freeze it first. Prepare the sauce the day before and put it into an ice tray. Put the ice cubes in the vacuum bag when you seal it

  • @alessandropalmero
    @alessandropalmero 10 років тому

    another great recipe... thanks, you are the best!!!!

  • @MikeWmusic10
    @MikeWmusic10 11 років тому

    You guys have an absolutely amazing working environment, looks like everything is top of the range and you know how to use it and whats more, you even have fun whilst you are doing it too.

  • @emalinel
    @emalinel 10 років тому +2

    Wow...I was kinda debating on whether to sub this channel for a while because I don't really have any of the propped equipment for the work you guys do, but you guys have the most creative ideas that can't stop me from watching. Keep it up!

    • @chefsteps
      @chefsteps  10 років тому +1

      Thanks Emaline! While we do have a lot of recipes that require special equipment, there are also a ton of recipes that are more geared towards the typical home cook. We are working on better ways to surface that on the site. Thanks for watching!

    • @mz7315
      @mz7315 8 років тому

      +ChefSteps speaking of gear, on you kouign amann recipe, is it possible not to use dough hooks? (I have a hand blender and am thinking about getting dough hooks for it)

  • @alexmpyun
    @alexmpyun 11 років тому

    Awesome recipe!! You all ARE chefs!!!

  • @greenbirdie1212
    @greenbirdie1212 10 років тому +2

    I don't want to be a teacher. I really want to be a chef. Like this!

  • @roserox07
    @roserox07 9 років тому +11

    I can't help but think that a little bit of that juice reduction would be amazing in a cocktail with champagne and a splash of Cointreau.

    • @GadSammit
      @GadSammit 8 років тому +2

      Damn, you've got taste. That sounds AMAZING.

  • @juliaserrato4267
    @juliaserrato4267 10 років тому

    It looks so tastyy!

  • @chefsteps
    @chefsteps  11 років тому

    we pulled to 20 mBar, we recommend pulling as strong a vacuum as your machine will allow

  • @pgometol
    @pgometol 10 років тому +1

    Classic Spanish Dessert Recipe! It´s really good if you add mild ajoblanco and a lime peel twist.
    Really nice videos! Keep up with the good work guys!

    • @jafeae
      @jafeae 10 років тому +1

      Spanish? I'd say Iberian considering it is also a very old Portuguese desert.

    • @LJM2stepspain
      @LJM2stepspain 10 років тому

      jafeae if it was that old it would be a spanish desert.

    • @jafeae
      @jafeae 10 років тому +1

      LJM2stepspain Spain as a nation exists since the 15th century. Portugal is a nation since the 12th century.

    • @cruessli
      @cruessli 7 років тому

      mild ajoblanco?

  • @OH-wc1pu
    @OH-wc1pu 7 років тому

    a great take on a dutch classic "stoofpeertjes"

  • @rafaelcebriansalvat4966
    @rafaelcebriansalvat4966 5 років тому

    I need to get in that but cognac is my choice. Any advice for sugar Quantity?

  • @chefsteps
    @chefsteps  11 років тому

    Ya it was a digital scale; we weighed out all the ingredients directly into the pot

  • @JonathanKitchens
    @JonathanKitchens 10 років тому

    What are the factors affecting the "uptake" of the sauce into the pear? I created this dish earlier, and while it was fantastic still, the pears I used didn't look nearly as "filled" with the sauce as yours appear to be. I'm just curious as to if its in vacuum pressure, pear type, etc.

  • @beeldbuijs
    @beeldbuijs 11 років тому

    Interesting. How strong is the vacuum? Bar? Watt? Thanks.

  • @bryanrabatin
    @bryanrabatin 11 років тому

    Hell yes!

  • @whiteazn93
    @whiteazn93 10 років тому

    Would a food saver vacuum sealer work for this?

  • @Kindred1a1
    @Kindred1a1 10 років тому +2

    Could you use the water displacement method for this?

    • @chefsteps
      @chefsteps  10 років тому +4

      Kindred1a1 Definitely

    • @Kindred1a1
      @Kindred1a1 10 років тому +1

      ChefSteps
      I shall be doing it this weekend then :D
      Btw the steak sous vide with red wine reduction was A-M-A-Z-I-N-G.

  • @김영우-e9v
    @김영우-e9v 10 років тому +1

    Impressive, I'm wodering that can i use apple instead of pear?

    • @chefsteps
      @chefsteps  10 років тому +2

      김영우 Yes you can! It will obviously have a slightly different flavor profile, but will still be fantastic. Give it a try and let us know what you think.

    • @alliwanttosayis2144
      @alliwanttosayis2144 6 років тому

      Yes u can use watermelon too

  • @utibraim2597
    @utibraim2597 9 років тому

    When i cooked this the pear got more of a pink surface, is it because of the wine, pears or what do you think?

  • @ClearAutumnFestival
    @ClearAutumnFestival 11 років тому

    What is the brand and model of that digital scale? =)

  • @ClearAutumnFestival
    @ClearAutumnFestival 11 років тому

    What's the device at 25 seconds? A digital scale for the sugar?

  • @raquelramalhocruz
    @raquelramalhocruz 5 років тому +2

    No disrespect but instead of reducing the wine concoction first and then putting the pears in plastic bags one by one and then pouring a little bit of the sauce into the bags and then vacuuming the air out and then boiling the pears and the unpacking them and then pouring the extra sauce into a pan again.... wouldn’t it be easier to just boil the pears in the wine to begin with?

    • @JuneHarriseco
      @JuneHarriseco 3 роки тому

      It would intensify the flavor and cookout, and eliminate the unnecessary waste of plastic.

  • @T7movement
    @T7movement 7 років тому +4

    that's a portuguese recipe, you forgot the mint leaf

  • @Paperbutton9
    @Paperbutton9 6 років тому

    damn those big chunks of pear in that bowl were thicc. i would love to take a bite of that

  • @JuneHarriseco
    @JuneHarriseco 3 роки тому

    Loved the idea of smoothing the surface with a scrub sponge. Absolutely hate the idea of not only using individual plastic bags (I hate single use plastics instead of reusable containers), but also of cooking anything in plastic. Heat and plastic should never mix with food. Ever.

    • @jankubat2694
      @jankubat2694 3 роки тому

      I mean, food safe plastics exist.

  • @Jacob-ry3lu
    @Jacob-ry3lu 7 років тому

    I thought the thumbnail said mulled wine peab

  • @opalcat7559
    @opalcat7559 10 років тому

    AREPAAAAS Pls (?)

  • @dacs67
    @dacs67 8 років тому

    How would apples work with this?

    • @dacs67
      @dacs67 8 років тому +1

      Never mind just saw a similar comment

  • @haiping0918
    @haiping0918 7 років тому

    流口水了。

  • @nicklyslame3320
    @nicklyslame3320 8 років тому

    vacuum cooking

  • @shrimpdynamics4003
    @shrimpdynamics4003 3 роки тому

    glögg!

  • @DirtyDutchHouse1
    @DirtyDutchHouse1 11 років тому

    A nice base for a duck breast I think :)

  • @predosch
    @predosch 9 років тому

    red pear dafuq dude this is an apple in shape of pear

  • @arkyandy9612
    @arkyandy9612 6 років тому +1

    Cute but far to much effort

  • @rawismyreligion
    @rawismyreligion 10 років тому +1

    cooking in a plastic bag?

    • @garrettducat5769
      @garrettducat5769 10 років тому

      Sous vide. Cooking in a water bath at a relatively low temperature (120 F to 190 F) in order to bring the entire piece of food up to an exact temperature.
      It makes really good steaks. You just need a flamethrower to give it a crust afterwards.

  • @Goodwithwood69
    @Goodwithwood69 8 років тому

    Give that blonde chick one from me!