Delphin Imperial - Sous Vide Cooking (Chef Mert)

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SPAGHETTI VEGETABLES VIA SOUS VIDE METHOD

TENDERLOIN 320 GR TOTAL 1300 GR
CARROT 1PIECE
PUMPKIN 1 PIECE
BEET MEDIUM SIZE
ONION MEDIUM SIZE
GARLIC 7 TOES
OLIVE OIL 150 ML
BUTTER 300 GR
CREAM 250 ML
WHITE WINE 10 ML
HOT SOUCE 4 DROPS
BALZEMIC 10 ML
ROZMARIN 5 BRANCHES
THYEME 5 BRANCHES
SWEET PAPRICA 1 PIECE
BLACK PEPPER SMALL AMOUNT
SALT SMAAL AMOUNT