[What Are You Cooking Sous Vide Today? (Part 3)]

On 2/2/2017 at 0:02 AM, FrogPrincesse said:

Host's note: this delicious topic is continued from What Are You Cooking Sous Vide Today? (Part 2)

 

 

Duck breast, 57C for 90 min, pre and post sous-vide sear.

 

 

 

 

 

 

So the texture was not significantly different from what I get with my usual technique, which is grilling over charcoal. But it's more uniformly pink, and there are no slightly overdone spots. I am pleased with the results even though searing in the house means a ton of smoke and duck fat everywhere!   (I did it on the stove in a cast iron skillet, next time I will place the skillet in the oven)

 

Delicious just by the look.

[Hello everyone]

Hello there. Welcome aboard.

[Rebecca263 has passed away]

So sorry for the loss. I send my sincere condolences to her family.

[My Restaurant]

I own a restaurant in New Jersey with a sitting capacity of 200. I look forward to learn and to share.

[Electric Frying Pan / Skillet]

After careful consideration I went with the Presto griddle . Griddles are usually very versatile. I use mine daily to make breakfast.