Ever decided to give your dinner a bath before you enjoyed it? No I’m not talking about anything weird or wacky, I’m talking about the technique of Sous-Vide.
I’d heard about it, I’d talked about it, but had I ever tried to do it, no!
The technique requires shrink wrapping foods with the (aromats) and vacuuming the remainder of the air out. Once tightly sealed we cooked the food items at an ultra low temperature for 3 hrs, or 1 hr depending on the food.
Was it a success, absolutely! Once we fished our little parcels out of the water bath to flash fry in a pan, added the sauce & garnishes it was simply the most melting, tender piece of meat that truly felt like butter on the tongue…
Just in case you’re not into the idea of pieces of soft, melting chicken, I’ll leave you with some crunchy counterparts! The latter part of the day was spent at the deep fryer, mmm…crunchy!
Stay Tuned for more recipes coming your way. Coming up is a girl’s brunch with my besties and I’ll be baking a little surprise for the gals, it’s cute, it’s chocolatey and it’s got bling!!!