Veal tail with mushrooms Sous Vide Fine Food for Haute Cuisine. At foodVAC we cook slowly, so that you can serve quickly.
Single-portion packaging
Unit weight:350gr.Units per Box:10
Frozen product Preferential consumption 18 months
Gluten free
Lactose free
Veal tail with mushrooms Sous Vide Fine Food for Haute CuisineRegeneration
Regeneration 1 : Defrost completely. Open with scissors or a knife and place in an ovenproof dish. Bake in a preheated oven at 220 degrees for 8-10 minutes. Carefully remove the tray from the oven. Plate and consume.
Regeneration 2 : Defrost completely. Use a fork or knife to pierce the bag and place it in the microwave. Heat for 3.5/4 minutes at 800W. Open the bag with the help of scissors or a knife. Plate and consume.
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Veal tail with mushrooms Sous Vide Fine Food for Haute Cuisine
Ingredients: Beef tail (61.5%), red wine (contains SULFITES), vegetables in variable proportion (18%), mushroom, oyster, shiitake and nameko mushrooms, carrot, water, modified starch, sugar caramel, sugar, salt , tomato powder, aromas, spices and vegetable extracts.
Description
Veal tail with mushrooms Sous Vide Fine Food for Haute Cuisine. At foodVAC we cook slowly, so that you can serve quickly.
Single-portion packaging
Unit weight:350gr.Units per Box:10
Frozen product
Preferential consumption 18 months
Gluten free
Lactose free
Veal tail with mushrooms Sous Vide Fine Food for Haute CuisineRegeneration
Regeneration 1 : Defrost completely. Open with scissors or a knife and place in an ovenproof dish. Bake in a preheated oven at 220 degrees for 8-10 minutes. Carefully remove the tray from the oven. Plate and consume.
Regeneration 2 : Defrost completely. Use a fork or knife to pierce the bag and place it in the microwave. Heat for 3.5/4 minutes at 800W. Open the bag with the help of scissors or a knife. Plate and consume.
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Warning: count(): Parameter must be an array or an object that implements Countable in /home/customer/www/foodvac.es/public_html/wp-content/plugins/cooked/includes/class.cooked-taxonomies.php on line 121
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