Curry Chicken Breasts
2 servings
INGREDIENTS
2 chicken breasts, boneless and skinless
Kosher salt and fresh pepper to taste
Curry powder to taste
2 tablespoons olive oil
METHOD
1.
Use your Immersion Circulator with your cookware or cooking vessel
according to the operation instructions on page 8. Fill with
appropriate amount of water.
2.
Set temperature to 165°F.
3.
Season chicken breasts with salt and pepper.
4.
Dredge chicken breasts in curry powder.
5.
Place chicken breasts in a zipper top bag, remove air, and seal bag.
6.
When water comes to temperature, place bag in stockpot.
7.
Cook for 3 hours.
8.
Preheat a medium sized pan over medium high heat.
9.
Remove chicken from bag and sear chicken in the skillet for 1-2
minutes per side to create a crust.
10.
Serve as desired.
Eggs in a Jar
6 servings
INGREDIENTS
12 large eggs
Kosher salt and fresh pepper to taste
3 green onions, rough chopped
1/2 cup whole milk cottage cheese
1/2 cup shredded Swiss cheese
1/2 cup diced ham or crumbled bacon, optional
METHOD
1.
Use your Immersion Circulator with your cookware or cooking vessel
according to the operation instructions on page 8. Fill with
appropriate amount of water.
2.
Set temperature to 142°F.
3.
While water is heating place ingredients in a blender and blend until
smooth.
4.
Divide mixture between 6 small canning jars, ad flat lids and screw
bands on just until barely tightened (band must be loose enough for
air bubbles to escape during cooking).
5.
When water comes to temperature, place jars in stockpot.
6.
Cook for 55 minutes.
7.
Remove and store in refrigerator for up to 1 week if not consuming
immediately.
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