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Recipes for moist, tender poultry. Filled with kitchen-tested recipes for chicken, turkey, and game, as well as all the basic instructions for sous vide success, this book will show you how to cook sublimely tender and succulent poultry — every time. There is no better way to prepare poultry than through the sous vide cooking technique, which results in a perfectly cooked meal that’s tender, succulent, and flavorful. The vacuum pouch seals in juices while the gentle precision of sous vide cooking tenderizes, re-infusing rich flavor and preventing dry, overcooked meat. This book will show you the simple, sous vide way to consistently prepare poultry dishes worthy of a gourmet chef.
Sous Vide Poultry is the cook’s guide to making what’s for dinner an all-new menu.
- Chicken galantine
- Chicken Marsala
- Chicken cordon bleu
- Turkey tenderloin with tomato chutney
- Stacked turkey enchilada
- Fennel-scented Cornish game hens
- Wild mushroom stuffed quail
- Duck confit
- Size: 64 pages, 17x17 cm
- Publisher: Paradox Press, May 2011
- Soft cover
- Basic sous vide cooking instructions
- Full color photos
- Step-by-step sous vide recipes for moist, tender poultry dishes
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