Sous Vide Chicken Breasts
It can be difficult to cook chicken breasts, as they easily become dry and tough. With sous vide, you get a juicy and tender result – every time.
The chicken breast is vacuum-packed and the cooked at a low temperature for a long time. This ensures that the meat becomes tender and juicy. With temperature control, you can make sous vide directly in your normal pot. To finish give the chicken a nice sear in a hot pan, just before serving.
Chicken breast sous vide
4 pcs. Chicken breast with skin
2 tsp. Salt
50 gram Butter
4 pcs. Garlic clove, crushed
Basil, fresh (or other herbs)
Prepare the chicken
Cook the chicken sous vide
You can leave out the garlic and herbs and just fry the chicken in plain butter.
Pan-fried fillet of deer
This method for preparing venison fillet ensures a tender and flavourful result. The meat is seared at a high temperature of 200 °C to create a nice crust, then it's cooked to a medium-rare perfection at 160 °C, so you get a perfectly cooked piece of game.
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Whole Chicken Cooked Sous Vide
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