6-oz. chicken breast, skin on
Maldon sea salt, to taste
1 lime
1 lemon
1 orange
1/4 garlic clove, thinly sliced
1/4 shallot, thinly sliced
1 sprig rosemary
Oil
Fresh dill and celery leaves, to garnish
4 egg yolks
1/2 lb. unsalted butter
1 tarragon sprig
60 g water
40 g red wine vinegar
Dried tarragon
6 g sea salt
1 small sweet potato (preferably Japanese), boiled
2 large green asparagus shoots, raw
Prepping time: 10 minutes / Cooking time: 1 hour / Sous vide cooking time: 1 hour
1
Chef Johnny Spero of Washington, DC's Reverie shares a simple sweetbread recipe with Sous-Vide.
Chef Brad Kilgore won the top prize in the 2020 International Sous Vide Day recipe contest.
Elevate the brunch standby—eggs Benedict—with a quail egg and hollandaise sauce both made using sous vide.