Analysis Of Poultry Recipes Using Joule Sous Vide
Poultry Recipes using Joule Sous Vide
Duck Breast with Sous Vide
Serving size: 1
Servings per Recipe: 2
Calories: 380.0 per serving
Cooking Time: 1 hours 45 minutes
Ingredients:
1. Duck breast- 2, 14 oz.
2. Thyme- as needed
3. Garlic- cloves, as needed
4. Salt- as needed
5. Black pepper- as needed
6. Zip-lock bag- 1 gallon
7. Sous Vide joule
Nutrition Information:
1. Carbohydrate – 49.5 g
2. Protein- 13.4 g
3. Fat – 16.8 g
4. Sodium – 4690.0 mg
5. Cholesterol – 36.8 mg
Directions:
1. To start cooking with Sous Vide, you must be aware of it temperatures for the different textures of duck. For example, if you keep the temperature 129 degrees F, the duck is chewy and rare, if the temperature is 144 degrees F, it is tender and juicy, if the …show more content…
Set the Sous Vide apparatus and heat it to 150 degrees F.
2. Meanwhile, prepare your bird and break it down into pieces and keep aside for later use.
3. Prepare the stock using Turkey leftovers, onion, herbs and black peppercorns. To prepare it, preheat the dutch oven and set the temperature to 225 degrees F. Into the Dutch oven, place the leftovers, fresh herbs, peppercorns, and sliced onions.
4. Add enough water and seal the lid. For continuous 8 hours, cook the stock. You can also leave it for overnight cooking.
5. After 8 hours, take out the stock and freeze for the later use.
6. Now, it is time to work with turkey. To start with, presear the bird on medium heat in a generous amount of olive oil.
7. The process starts with drying Turkey with a paper towel and heating a skillet over medium-high heat. Once the skillet is nice and hot, add olive oil and hear for splatter. Once the oil is also hot, add the bird. Place the breasts, wings, and legs. Nicely sear all the pieces until they are golden brown.
8. While the pieces of Turkey are searing, prepare the bag and mix add sugar and salt. The ratio of salt and sugar should 5/2 parts.
9. Once the mixture of salt and sugar is ready, sprinkle it over Turkey and place everything in the zip-lock …show more content…
Fat – 3.6 g
4. Sodium – 33.5 mg
5. Cholesterol – 95.0 mg
Directions:
1. To start the recipe, set the sous vide tool in a pot. The pot should be small for better results. Also, there is important tip to not add eggs in the water, until it is hot.
2. Now, when the water is enough hot, add your eggs and set the clock for 20 minutes. While eggs are boiling, you can prepare your pickled onion if you do not have. You can also use a one available in the market.
3. So, after the clock has alarmed, eggs are ready, take them out carefully and put in the ice bath. You can set up the bath in a pot filled with ice and a small quality of water.
4. Allow eggs to chill in the bath for 30 minutes.
5. After 30 minutes, when eggs are enough cooled, peel them. To peel eggs, just crack egg shells and remove them gently. Once, peeled, place eggs back into the cold water, and then plate them.
6. While the eggs are being again chilled, prepare the filling for the deviled egg. You can start by separating egg whites and yolks. After removing the whites and yolks, place egg whites empty side up and place yolks in a bowl.
7. Now, into the bowl of yolks, add seasonings, pickled onion, etc. Transfer this mixture to food processor, and give whole a mix. Blend it until the texture of the filling is
Duck Breast with Sous Vide
Serving size: 1
Servings per Recipe: 2
Calories: 380.0 per serving
Cooking Time: 1 hours 45 minutes
Ingredients:
1. Duck breast- 2, 14 oz.
2. Thyme- as needed
3. Garlic- cloves, as needed
4. Salt- as needed
5. Black pepper- as needed
6. Zip-lock bag- 1 gallon
7. Sous Vide joule
Nutrition Information:
1. Carbohydrate – 49.5 g
2. Protein- 13.4 g
3. Fat – 16.8 g
4. Sodium – 4690.0 mg
5. Cholesterol – 36.8 mg
Directions:
1. To start cooking with Sous Vide, you must be aware of it temperatures for the different textures of duck. For example, if you keep the temperature 129 degrees F, the duck is chewy and rare, if the temperature is 144 degrees F, it is tender and juicy, if the …show more content…
Set the Sous Vide apparatus and heat it to 150 degrees F.
2. Meanwhile, prepare your bird and break it down into pieces and keep aside for later use.
3. Prepare the stock using Turkey leftovers, onion, herbs and black peppercorns. To prepare it, preheat the dutch oven and set the temperature to 225 degrees F. Into the Dutch oven, place the leftovers, fresh herbs, peppercorns, and sliced onions.
4. Add enough water and seal the lid. For continuous 8 hours, cook the stock. You can also leave it for overnight cooking.
5. After 8 hours, take out the stock and freeze for the later use.
6. Now, it is time to work with turkey. To start with, presear the bird on medium heat in a generous amount of olive oil.
7. The process starts with drying Turkey with a paper towel and heating a skillet over medium-high heat. Once the skillet is nice and hot, add olive oil and hear for splatter. Once the oil is also hot, add the bird. Place the breasts, wings, and legs. Nicely sear all the pieces until they are golden brown.
8. While the pieces of Turkey are searing, prepare the bag and mix add sugar and salt. The ratio of salt and sugar should 5/2 parts.
9. Once the mixture of salt and sugar is ready, sprinkle it over Turkey and place everything in the zip-lock …show more content…
Fat – 3.6 g
4. Sodium – 33.5 mg
5. Cholesterol – 95.0 mg
Directions:
1. To start the recipe, set the sous vide tool in a pot. The pot should be small for better results. Also, there is important tip to not add eggs in the water, until it is hot.
2. Now, when the water is enough hot, add your eggs and set the clock for 20 minutes. While eggs are boiling, you can prepare your pickled onion if you do not have. You can also use a one available in the market.
3. So, after the clock has alarmed, eggs are ready, take them out carefully and put in the ice bath. You can set up the bath in a pot filled with ice and a small quality of water.
4. Allow eggs to chill in the bath for 30 minutes.
5. After 30 minutes, when eggs are enough cooled, peel them. To peel eggs, just crack egg shells and remove them gently. Once, peeled, place eggs back into the cold water, and then plate them.
6. While the eggs are being again chilled, prepare the filling for the deviled egg. You can start by separating egg whites and yolks. After removing the whites and yolks, place egg whites empty side up and place yolks in a bowl.
7. Now, into the bowl of yolks, add seasonings, pickled onion, etc. Transfer this mixture to food processor, and give whole a mix. Blend it until the texture of the filling is