poultry | Sous Vide Resources

Sous Vide Temperature, Time and Doneness

Doneness Preferences Here are some commonly accepted temperature setting guidelines: Rare: 129...

Pardon the turkey, but pardon me first Once we’re all assembled together with the family...

Back when people still had tails In my 20’s there was a fairly popular dish called Chicken...

A scallopini is not a cute little mollusk I get asked a lot of questions in SVR–Sous Vide...

In the name of all that is aioli… Members of our quasi-iconic Facebook Group are all too...

This article explains how to use a self sealing plastic bag for sous vide processing. Channel and...

Crickets Chicken fried steak has a lot in common with Spaghetti Bolognese and Barbecued Spare...

Gobble a Turkey, ASAP What is the difference between Sauce and Gravy? That question alone can lead...

Wow, where to start? Thanksgiving, and the preparation of the Thanksgiving turkey have evolved...