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Yes I am sure. I have cooked it before and it is fantastic. 130 degrees Fahrenheit one 48 hours in the sous vide :)

Thank you so much for all the replys, I have high hopes for this forum as I lack any type of these "higher level amaterur" formums in denmark. Were my doubts are is concistency thoughout the menu or courses. Not sure if it ties all together as you are hihglighting. Af for starters i have made...

Guys are not fans on fish or seafood so I'm staying clear of that. Tak for velkomst :)

Hey GG That sound as a good idea and would go into consideration :) The vinegar glace definitely has acidity so I might just leave it at that. Thank you for the reply!

I am co-hosting an event for 14 guys where I will be responsible for dinner. Being active during the entire event is important so I am trying to make as much as possible in advance. Snacks instead of a starter: Candy bacon, with cayenne and lots of black pepper. Manchego cheese Deep fried fresh...