Poultry
Sous Vide: Air-Roasted Chicken Breast (skin-on)
How can something so simple be so good? Sous vide adds an extra layer of safety to fresh chicken while preserving natural moisture.
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Poultry
8 recipes
Poultry
Sous Vide: Pan Seared Breast of Magret Duck (Moulard)--2020
Fat duck breasts are finally appearing in American restaurants. Most people are still unfamiliar and surprised to see pink flesh.
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Sous-B-Q: Smoked Turkey Breast, 2021
The synergy of sous vide processing and hot smoking creates results unachievable by any other method.
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Sous Vide: Stuffed Chicken Thighs
Stuffed entrees are festive and visually appealing, but tend to be labor intensive. Vacuum processing can be used to ease the burden.
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Sous Vide: Chicken Piccata
Sous vide eliminates the challenges of poultry perishability and the complexities of preparation that plague this popular restaurant dish.
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Sous Vide: Spicy Crispy Wings!
Avoiding the disappointing extremes between dried out meat and not quite done at the bone is made easy by sous vide processing.
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Sous-B-Q: Citrus Glazed Chicken Wings
Entire restaurant chains devote themselves to the classic pub "snack." This recipe brings a Cajun/Asian twist to back yard smoking.
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Black Pepper Cured Magret Breast, Sous Vide/Sous-B-Q™, Part II/Gardemanger
Some of us remember the jello molds that our mothers made when we were children in the 50's. This is an updated version.
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