Pineapple cooked sous-vide

Name: Pineapple cooked sous-vide
Ingredients: Sugar; glucose syrup; Rum; Water; Pineapple; cooking bag

Sous-vide crisping is ideal for caramelizing, for example, pineapple.

Ingredients

Sugar

glucose syrup

Rum

Water

Pineapple

cooking bag

First make a caramel with sugar, glucose, and water. Deglaze with rum and let it cool down a bit.
Cut the pineapple to the desired size. Put it in a cooking bag. Pour some of the cooled caramel over it and vacuum seal.
Bring the water to a temperature of 85°C with the sous-vide device.
Place the vacuum-sealed pineapple in the 85°C water and cook for 35 minutes.

One ingredient, eight textures. Celeriac has never tasted this good.

Thanks to the sous-vide preparation, the salmon has a wonderful texture.