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Sous-Vide Temperature & Time Guide for Meat Recipes
Meat Sous-Vide Recipes
Vacuum cooked flavoured Iberian pork shoulder
Ingredients 200 g of pork shoulder (4 cm thick) 2 cloves of garlic (7g) 5 g chopped fresh chives 3 g of ground black pepper 15 […]
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Duck confit ingot
Ingredients: 1 tin of duck confit 100 g duck gravy 60 g of rocket Oil Vinegar Salt Preparation: To prepare this duck confit ingot recipe, start by […]
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American-style chicken salad sandwich
Ingredients: 1 chicken breast 30 g of German-style pickled cucumber Juice of 1 lime 1 tomato 200 g of mayonnaise 30 g of dijon mustard 10 […]
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Chicken liver paté
Ingredients: 200 g of chicken liver 2 slices of bacon 1 chopped shallot 1 sprig of thyme 10 g of sweet sherry 2 eggs 50 g […]
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Foie gras, buckwheat, and figs
Ingredients: 400 g of foie gras 200 g of buckwheat 4 dried figs 20 g of cider vinegar 50 g of water Meat juice Salt Pepper […]
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Chargrilled piquillo pepper stuffed with Philippine adobo
Ingredients: For the ribs: 600 g of pork ribs 300 ml of soy sauce 500 ml of water 3 cloves of garlic 150 ml of rice vinegar 1 […]
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