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Brined Sous Vide Turkey Breast with Sage Spice Rub

November 12, 2019 by Jeanette 4 Comments

Sous Vide Turkey Breast - moist and tender turkey breast, cooked at 145 degrees

This Brined Sous Vide Turkey Breast with Sage Spice Rub Recipe ensures a moist, tender and flavorful turkey. I’ve never been a fan of white turkey meat because it’s usually dry and less flavorful than dark meat. So, I was curious if cooking turkey sous vide could produce a softer, more tender turkey breast. I actually made this…

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Filed Under: Chemotherapy Recipes, chicken, Clean Eating, Cooking For Cancer, dairy-free, gluten-free, Holidays, Liquid/Soft Food Diet, Special Diets, Thanksgiving Tagged With: brined turkey, brining turkey, soft food diet, sous vide, thanksgiving, turkey

Sous Vide Octopus Spanish Tapas Recipe

September 4, 2017 by Jeanette 4 Comments

Sous Vide Octopus Spanish Tapas - the most tender octopus, seasoned with garlic and smoked paprika for the perfect tapas

Sous Vide Octopus Spanish Tapas is very tender, and simply seasoned with garlic and smoked paprika for the perfect tapas. I’m a bit obsessed with octopus – how to prepare it so it is super tender. I’ve read articles that suggest many different ways to cook octopus until tender. These methods include beating the octopus…

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Filed Under: appetizers, dairy-free, gluten-free, Holiday Appetizers Tagged With: octopus, sous vide, Spanish smoked paprika, Spanish tapas

Sous Vide Pork Loin Banh Mi Buns Recipe

November 17, 2016 by Jeanette 37 Comments

Sous Vide Pork Banh Mi Buns - sous vide pork is juicy and tender, and makes a delicious appetizer or small bite served with pickles, cucumber and black garlic mayonnaise

Sous Vide Pork Loin Banh Mi Buns feature tender, juicy lean pork cooked in a sous vide bath. Learn what sous vide cooking is, the equipment used in sous vide cooking, what sous vide works best for, and food safety using sous vide. Sponsored by Hamilton Beach. Have you heard of sous vide cooking? It’s…

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Filed Under: appetizers, Asian Tagged With: Hamilton Beach, sous vide, sponsored post

Sous Vide Chinese Drunken Wine Chicken Recipe

February 23, 2016 by Jeanette 13 Comments

Sous Vide Chinese Drunken Wine Chicken - this is a traditional Chinese chicken recipe that is served cold, often as an appetizer. Sous vide guarantees a moist and juicy chicken

Sous Vide Chicken Drunken Wine Chicken is a modern interpretation of an authentic traditional Chinese chicken dish. I’ve been using sous vide to cook chicken over the past year and I love how moist and juicy the chicken comes out. There’s no chance of ending up with dry chicken when you use sous vide as…

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Filed Under: Asian, chicken, Clean Eating, Dinner, lunch, main courses Tagged With: authentic Chinese food, Chinese drunken chicken, Progressive Eats, sous vide, sous vide chicken

Using Molecular Gastronomy for Dysphagia Recipes

May 12, 2015 by Jeanette 19 Comments

Strawberry and Yogurt Spheres - reverse spherification - molecular gastronomy

This post explores the possibility of using Molecular Gastronomy for Dysphagia Recipes to improve the lives of people with dementia, Parksinson’s disease, ALS, cancer, and other medical conditions that make it difficult for them to eat. Over the past few years, I’ve developed an interest in molecular gastronomy and the implications it might have for…

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Filed Under: Chemotherapy Recipes, Cooking For Cancer, Dysphagia, Liquid/Soft Food Diet, Molecular Gastronomy, Resources, Special Diets Tagged With: airs, ALS, cancer treatment diet, dementia, dysphagia, foams, food science, gels, Lou Gehrig's Disease, modernist cuisine, molecular cooking, molecular gastronomy, Parkinson's Disease, powders, reverse sperification, sous vide, spherication

How To Make The Perfect Poached Egg – Sous Vide Cooking {Video}

March 21, 2014 by Jeanette 19 Comments

The Perfect Sous Vide Poached Egg

I’ve been wanting to learn how to make the Perfect Poached Egg – Sous Vide style for a while, made using the sous vide technique. This “fancy” technique simply means cooking food at a precise temperature for a period of time so that it achieves the “perfect” consistency or texture. The most critical piece of equipment…

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Filed Under: Breakfast, Clean Eating, dairy-free, gluten-free, healthy choices Tagged With: how-to, poached eggs, sous vide, sous vide cooking, sous vide poached egg, the perfect poached egg, video

Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

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