This recipe calls for an immersion circulator for sous vide cooking – a method of cooking in which food is vacuum sealed in bags and cooked in a temperature-controlled water bath.
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This rack of lamb with its savory combination of herbs, mustard and breadcrumbs makes for either the perfect appetizer or an impressive holiday entrée.
I like to serve the salmon still on the cedar plank so that everyone can take chunks of the salmon and pick at it for a more rustic style dinner. Make sure the cedar plank is soaked long enough otherwise it will catch on fire, and then things just get messy.