Exploring Sous Vide Email Course: How to Sous Vide Chicken, Turkey, Duck and Poultry

The next type of food I wanted to cover in the Exploring Sous Vide course is chicken, turkey, and other poultry. I think sous vide transforms chicken and turkey breasts more than just about any other type of meat. They turn out so much more moist and tender than their traditional counterparts, in large part because you can cook them at a lower temperature. Read the entire entry...