Soups & Stocks
INGREDIENTS
Water
Yunnan ham, thinly sliced
Dried shiitake mushroom
METHOD
Combine all ingredients in vacuum bag, seal and sous vide at 80°C for 90 minutes.
ice bath, pass through chinois, taste and adjust as needed.
Soups & Stocks
INGREDIENTS
METHOD
Combine all ingredients in vacuum bag, seal and sous vide at 80°C for 90 minutes.
ice bath, pass through chinois, taste and adjust as needed.