Salmon Sous Vide - Janssens Market

Janssens Market - Sous vide is a French style of cooking developed by George Pralus in the 1970s. The term, (pronounced "sue veed"), translates to "under vacuum." Sous vide is a method of slow cooking food in vacuum sealed bags placed in warm water at low temperature. Foods cooked in the sous vide style tend to retain more shape and flavor than do foods cooked in slow cookers because of the absence of oxygen and the less than boiling water temperatures used. Available in our prepared foods case - At serving time, most chefs finish their dishes with a blast of heat on a grill or in an oven, to crisp the skin or add a crust. Stop in to see what is cooking sous vide style (the antelope osso bucco -has a truffle bordelaise sauce that is to die for). Chef Jim is happy to ask any questions you may have. The 36 hour short ribs cooked sous vide melts in your mouth.

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Howto & Style

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• Salmon
• Market
• cooking
• Food
• Cook
• Recipes
• Kitchen