Poultry – LIPAVI

Sous vide gives us one more reason to take advantage of competitive pricing on the alternative to breasts and wings.

The combined flavors of chicken and buttermilk evoke fond memories. The introduction of sous vide processing makes things easier than ever.

This method facilitates application of a rub/crust/flavoring to sous vide processed proteins.

How can something so simple be so good? Sous vide adds an extra layer of safety to fresh chicken while preserving natural moisture.

You don't need an air fryer to achieve air fryer results! More a method than a device, air circulation around an oiled surface is the key!

Deep frying at home can be daunting, messy and wasteful. This alternative method liberates the enthusiast while satisfying the cravings.

Using sous vide to prepare duck confit may create an uproar among traditionalists. Smoking it will serve only to intensify the controversy.

Modernizing this rustic French culinary workhorse is bound to raise purists' eyebrows. Order is usually restored once results are compared.

Fat duck breasts are finally appearing in American restaurants. Most people are still unfamiliar and surprised to see pink flesh.

Chicken breasts benefit greatly from sous vide pasteurization/preservation, making them easily adapted to numerous applications.

The synergy of sous vide processing and hot smoking creates results unachievable by any other method.

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 vide.