12
11
SET UP YOUR SANSAIRE
(see page 3)
Pick a container that will be large enough to fit your food, with extra room
left over for water to circulate. A large soup pot is a great choice.
WHITE MEAT OR DARK?
To maximize the juiciness of each part of the bird, we prefer to cook our
white meat and dark meat at different temperatures. Skin-on or skinless,
bone-in or boneless, the times and temperatures depend only on the
thickness of the meat. Times given here are based on one-inch thick pieces
of chicken.
1
2
3
4
5
SEASON & SEAL YOUR POULTRY
(see page 4)
If you like, now’s a great time to add some flavor to the bag. Your favorite
hot sauce, teriyaki sauce or barbeque rub will season the meat as it cooks.
COOK UNTIL YOU’RE READY TO EAT
Relax, unwind, and look forward to the incredible meal ahead. As your
chicken cooks, it becomes more and more tender. After eight hours in the
bath, your poultry will be as delicate as the best confit.
SHRED OR SEAR & SERVE
Want to shred your poultry for tacos or salads? Rinse the bag under cool
water, then squish the sides of the bag between your fingers and watch
how effortlessly the meat shreds!
Or if you prefer to keep things intact, pat your pieces dry and give them a
quick sear on the stove, under the broiler, or in the deep fryer before serving.
How to cook poultry sous vide
Forget the dried out, bland chicken you may have endured in the past. With the
Sansaire, poultry remains juicy, succulent, and so flavorful that all you need is a
pinch of salt to make it shine. Pro tip: cook your dark meat first, then lower the
temperature and add your white meat to the same bath.
TIME TO COMPLETE
THINGS YOU’LL NEED
1:30 hour
(10 minutes hands-on)
Your Sansaire
Zip-top
bag
White Meat
62°C / 144°F
Cook for 1:30 hrs
(including 30 minutes to pasteurize)
If this chicken changed your perception of poultry, you’re
not alone. Post your results to the interwebs with hashtag
#sansaire, and we’ll brag on your behalf.
Dark Meat
65°C / 149°F
Cook for 1:30 hrs
(including 30 minutes to pasteurize)
Содержание SA15
Страница 1: ...Sous Vide Cooking Guide...
