Cut Belgian endives in half, lengthwise. Dash of salt, some butter and vacuum. Cook for 1hr at 87,5C.
Finish by shortly frying in a skillet wit some butter until browned on the flat side.
Serve with red meat and potatoes.
Will try, which difference did you notice with the “traditional” cooking?
Lots more flavor and, thanks to the slow cooking the natural sugars are released; as a result when fried later in the skillet, it turns nicely brown.
thx. Will definitely try this