Poultry
Sous-B-Q: Smoked Chicken Thighs and Legs
Sous vide gives us one more reason to take advantage of competitive pricing on the alternative to breasts and wings.
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Poultry
36 recipes · Page 1 of 3
Poultry
Buttermilk Fried Chicken Wings
The combined flavors of chicken and buttermilk evoke fond memories. The introduction of sous vide processing makes things easier than ever.
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Sous Vide: Seasoning Proteins Effectively
This method facilitates application of a rub/crust/flavoring to sous vide processed proteins.
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Sous Vide: Air-Roasted Chicken Breast (skin-on)
How can something so simple be so good? Sous vide adds an extra layer of safety to fresh chicken while preserving natural moisture.
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Sous Vide: "Air-Fried" Chicken Dark Meat
You don't need an air fryer to achieve air fryer results! More a method than a device, air circulation around an oiled surface …
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Sous Vide: Party (Chicken) Wings, Un-Fried!
Deep frying at home can be daunting, messy and wasteful. This alternative method liberates the enthusiast while satisfying the cravings.
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Sous Vide: Duck Leg Confit--Smoked
Using sous vide to prepare duck confit may create an uproar among traditionalists. Smoking it will serve only to intensify the controversy.
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Sous Vide: Duck Leg Confit
Modernizing this rustic French culinary workhorse is bound to raise purists' eyebrows. Order is usually restored once results are compared.
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Sous Vide: Pan Seared Breast of Magret Duck (Moulard)--2020
Fat duck breasts are finally appearing in American restaurants. Most people are still unfamiliar and surprised to see pink flesh.
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Sous Vide: Buttermilk Fried Chicken Breast Strips--2021
Chicken breasts benefit greatly from sous vide pasteurization/preservation, making them easily adapted to numerous applications.
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Sous-B-Q: Smoked Turkey Breast, 2021
The synergy of sous vide processing and hot smoking creates results unachievable by any other method.
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Sous Vide: Turkey Breast, 2020
Cooked turkey is more common in the market than raw. Most people don't know that almost all retail/deli turkey has been processed sous …
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