Sous Vide Cooking

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A yummy appetizer made by creating wild pig rillettes with a Sous Vide Supreme Water Oven (or immersion circulator), which can be served as part of an elegant first course or as part of a charcuterie platter for a buffet.  While the preparation takes up to three days, most of the time is refrigeration or inactive cooking.  Once you season and seal up the vacuum bags with the meat inside, … [Read more...]

Sous Vide Cooking

Of all the cooking methods I use to put wild food on the table, sous vide cooking has to be the most intriguing and exciting. Sous vide cooking isn't necessarily new in restaurants, but due to advances in scaling the equipment for home use, and making it affordable, sous vide has allowed home cooks to take advantage of precision cooking. I've teamed up with Sous Vide Supreme to create a series of … [Read more...]