Recipes tagged with #60C
52 recipes
Sous Vide: Pan-Fried Chicken--Dark Meat
Legs and thighs are unfairly discriminated against in favor of white meat and wings. Sous vide takes advantage of the competitive pricing.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Stuffed Pork Loin Paillard
The French word "paillard" has a literal meaning unrelated to the dish. The dish itself was coined after a 19th century restaurateur.
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Beef Brisket Rillettes
While shredded beef is a common ingredient in "Tex-Mex" cuisine, most ethnic repertoires include it in one form or another--even the French!
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Preparing a Seasoned Beef Brisket for Sous Vide Processing, Salt Study Part 2: 140 F/60 C.
This model differs from Part One: A higher temperature is used, the fat is not removed, and seasoning is applied in advance.
Prep: 0:30:00
Cook: 1:00:00
Medium