Fish & Poultry– Starting with the typical fish options such as salmon, fish fillets and prawns/shrimp and then jumping into the poultry chapter. Lots of chicken to choose from here from chicken breast to legs to drumsticks to breaded. We also have plenty of turkey along with duck. Meat– ...
Moules marinière (mussels in wine and cream sauce), Cassoulet (slow cooked casserole with pork sausages, goose, duck, pork skin and white beans), Bouillabaisse (fish and seafood stew), Soupe à l’oignon (French onion soup), Coq au vin (chicken braised in red wine, lardon...
Add 1 minute when cooking a relatively small amount of frozen food, like a couple of chicken breasts. Add 2 minutes when cooking a moderate amount of frozen food, like a small roast. Add 3 minutes when cooking large quantities. (Wondering why frozen foods only need another minute or two o...
Moules marinière (mussels in wine and cream sauce), Cassoulet (slow cooked casserole with pork sausages, goose, duck, pork skin and white beans), Bouillabaisse (fish and seafood stew), Soupe à l’oignon (French onion soup), Coq au vin (chicken braised in red wine, lardon...
medium doneness chicken breast. Another benefit of a temperature controlled water bath is the ability to pasteurize eggs in the shell at 57°C (135°F) and use them in place of raw eggs in recipes for the immune compromised (homemade mayonnaise, buttercream frosting, or even raw cookie ...