Sous Vide – Time and Accurate Temperature for Poultry
Time and accurate temperature are key while cooking sous vide. I already gathered some information regarding fish sous vide but data about poultry and meat was missing. The table below contains...
View ArticleDuck Foie Gras cooked sous vide at 58°C during 47 minutes
In France, during Christmas time, eating foie gras is very popular. Remember that the sous vide method was developed by Georges Pralus in the 70s in order to cook foie gras in an optimal way. For the...
View Article
More Pages to Explore .....
