Red Rice Mushrooms Sous vide egg by cirost 10 Comments sixminutemile 3 years ago Love them. Herbisretired 3 years ago I haven’t had those in years! Our local butcher used to sell them. pandakahn 3 years ago Oh, yes, please! Pretty_Unclever 3 years ago How was the texture? Did you soak in buttermilk before sous vide? What temp and time setting did you use? No_Rec1979 3 years ago My wife is from Argentina. I had the most amazing mollejas in Rosario and I’ve never been able to duplicate them.Would love to hear your recipe. Infamous_Chapter8585 3 years ago What is it??? It looks good and also weird but I love weird good food 😋 wgbenicia 3 years ago Had them many times when in Argentine – loved themI’ve asked butchers here in N. California but to no avail pamalama115 3 years ago I have never made them! Lessons please! pamalama115 3 years ago Promise to be a good sous! dj1200techniques 3 years ago I love these with a little chimichurri. I usually give them a nice long bath and press them so they crisp up nice when I sear them.Write A CommentYou must be logged in to post a comment.
Pretty_Unclever 3 years ago How was the texture? Did you soak in buttermilk before sous vide? What temp and time setting did you use?
No_Rec1979 3 years ago My wife is from Argentina. I had the most amazing mollejas in Rosario and I’ve never been able to duplicate them.Would love to hear your recipe.
Infamous_Chapter8585 3 years ago What is it??? It looks good and also weird but I love weird good food 😋
wgbenicia 3 years ago Had them many times when in Argentine – loved themI’ve asked butchers here in N. California but to no avail
dj1200techniques 3 years ago I love these with a little chimichurri. I usually give them a nice long bath and press them so they crisp up nice when I sear them.
10 Comments
Love them.
I haven’t had those in years! Our local butcher used to sell them.
Oh, yes, please!
How was the texture? Did you soak in buttermilk before sous vide? What temp and time setting did you use?
My wife is from Argentina. I had the most amazing mollejas in Rosario and I’ve never been able to duplicate them.
Would love to hear your recipe.
What is it??? It looks good and also weird but I love weird good food 😋
Had them many times when in Argentine – loved them
I’ve asked butchers here in N. California but to no avail
I have never made them! Lessons please!
Promise to be a good sous!
I love these with a little chimichurri. I usually give them a nice long bath and press them so they crisp up nice when I sear them.