“I put all my passion and attention into every single dish . That’s the my way to get in to people’s heart! Thank you, Cuisine Solutions, for the opportunity to be part of this. The contest rallying cry and hashtag was #LOVESOUSVIDE. I truly do love sous vide!”
-Chef Nelson Banegas
1 whole chicken (4-5 lbs)
1 tsp whole grain black peppercorns
1 sprig thyme chopped, plus extra
1 sprig rosemary + extra
½ Tbsp garlic, chopped
2 Tbsp chopped parsley
1 ½ tsp sea salt or to taste
4-5 whole garlic cloves, peeled
4 Tbsp vegetable oil
3 Tbsp butter
½ bunch pencil asparagus
2 lemons, juiced, and zest
3 sticks celery, diced
2 small carrots, diced
1 small yellow onion, diced
1 small shallot diced
1 C dry white wine
8 C water
Prepping time: 30 minutes / Cooking time: 50 minutes (excludes sous vide cooking time)
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Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.