Masterclass French Cuisine - Sous Vide Cooking
The art of sous vide cooking is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C to 60 °C for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
Ocean trout with basil and lemon
Chicken breast, mushroom sauce
"Char siew" pork jowl
Grain fed ribeye, lemon thyme