Sous Vide: Bone-in Chicken, Indexed
The benefits of pasteurization, preservation, and moisture retention combine to remove the inconvenience and risk of this popular poultry .
Sous Vide: Skinless Boneless Chicken Breast, Lemon Seared
Sous vide pasteurization eliminates the risks associated with under-cooked poultry while maximizing moisture retention and overall quality.
Sous-B-Q™: Smoked Half Chickens
This simple preparation demonstrates the superiority and versatility of vacuum processed chicken. Smoking will enhance the experience.
Sous Vide: Buttermilk Fried Chicken–2020
Never again will your home made fried chicken be pink on the bone. Never again will the white meat be dry.
Sous Vide: Brick chicken “al mattone”
There is no actual need to Italianize this dish…the name “Brick Chicken” has its own alliterative cachet.
Sous Vide: Chicken Legs and Thighs al Mattone
Also called "Brick Chicken," al Mattone is an internationally popular country style dish.
Sous Vide: Fatty duck breast, Muffaletta relish
This recipe showcases the versatility of this flavorful and decidedly un-poultry-like poultry.
Sous-B-Q™: Black Pepper Cured Magret Breast
Magret duck breasts have grown in popularity and can be treated similarly to beef or even pork--cured, for example.
Sous-B-Q: Citrus Glazed Chicken Wings
Entire restaurant chains devote themselves to the classic pub "snack." This recipe brings a Cajun/Asian twist to back yard smoking.
Black Pepper Cured Magret Breast, Sous Vide/Sous-B-Q™, Part II/Gardemanger
Some of us remember the jello molds that our mothers made when we were children in the 50's. This is an updated version.
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.
Cured Magret Breast, Sous Vide/Sous-B-Q™, Smokehouse Pizza
Almost ANYTHING can top a pizza. Cuochi di pizza are reluctant to put Canadian bacon and pineapple on the iconic Neopolitan staple, but global chefs insist on spinning creative webs with round flatbread. Tomato sauce itself is occasionally shoved aside to make room for creamy and other sauces.