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This recipe starts with uncooked, (cured) corned beef, which can be purchased in most markets. After sous vide pasteurization for the appointed duration, it is fully tenderized. It is then cold shocked, rubbed with a pastrami type seasoning and smoked in our pellet grill.
Fricassée" is frequently taken to mean that the chicken itself is not browned at all. Fortunately, this is not accurate.
Avoiding the disappointing extremes between dried out meat and not quite done at the bone is made easy by sous vide processing.
This iconic dish is one of the most familiar examples of French country cuisine.
Mixing, matching, combining, and syzigizing multiple utilizations of sous vide.
The benefits of pasteurization, preservation, and moisture retention combine to remove the inconvenience and risk of this popular poultry .