RecipeDB

Cooking in progress....

Sous Vide Ribeye With Fig Reduction

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)102.6691
Energy (kCal)1208.827
Carbohydrates (g)112.6409
Total fats (g)38.3449
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Watch video at https://youtu.be/uH2QSPnwN3k to see how this dish is made. | 2. prepare sous vide by warming water to 135 degrees. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rib eye 1 lb 675.4682 0.0 95.9709 29.7841
    balsamic vinegar 1/2 cup 112.2 21.7133 0.6248 0.0
    chianti wine 1 cup - - - -
    fig 1 lb 335.6588 86.9991 3.4019 1.3608
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    garlic clove 1 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition