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Sous Vide Venison rump
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<blockquote data-quote="aushunter1" data-source="post: 1933942" data-attributes="member: 57533"><p>Thank you <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> </p><p></p><p></p><p></p><p>Cheers, no worries <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p></p><p>Each chef will have their own opinion but for me the second method is good if you want to take it straight out of the bag & start carving & onto the plate, you can control the exact degree of temperature/doneness & there is no need to rest the item because you haven't given it that last minute high heat.</p><p>Its also really good for cooking a product that you intend to eat cold, like say medium rare beef for an entrée or even sandwiches or on a buffet etc because you can put it straight into the fridge or into iced water for quick chill still in the bag with the flavour still locked in.</p><p></p><p>Another example is say Jerk or Moroccan spiced chicken breast, coat with spices & seal in the pan, put into the bag & depending size/thickens would determine the length of time but cook it @70 to 75*c for 2 hours & it will be the most succulent chicken you've ever had, hot or cold.</p><p></p><p>What I use for flavourings totally depends on the end style, say I was going to do a Thai venison salad then I would use sliced fresh ginger, garlic, bruised lemongrass stems, coriander root, sliced red chilli etc.</p><p></p><p>More classical French would be thyme & rosemary sprigs, crushed garlic cloves, bay leaf, hell throw in some cognac if you like. </p><p></p><p>Chinese style could be, Sichuan pepper, five spice, ginger, garlic, sesame oil etc</p><p></p><p>Indian style you could add some fresh turmeric, garlic, chilli, cardamom, mustard seeds etc. </p><p></p><p>Essentially whatever country you want to visit try to use their main key ingredients.</p><p></p><p>Hope that helps.</p></blockquote><p></p>
[QUOTE="aushunter1, post: 1933942, member: 57533"] Thank you :) Cheers, no worries :) Each chef will have their own opinion but for me the second method is good if you want to take it straight out of the bag & start carving & onto the plate, you can control the exact degree of temperature/doneness & there is no need to rest the item because you haven't given it that last minute high heat. Its also really good for cooking a product that you intend to eat cold, like say medium rare beef for an entrée or even sandwiches or on a buffet etc because you can put it straight into the fridge or into iced water for quick chill still in the bag with the flavour still locked in. Another example is say Jerk or Moroccan spiced chicken breast, coat with spices & seal in the pan, put into the bag & depending size/thickens would determine the length of time but cook it @70 to 75*c for 2 hours & it will be the most succulent chicken you've ever had, hot or cold. What I use for flavourings totally depends on the end style, say I was going to do a Thai venison salad then I would use sliced fresh ginger, garlic, bruised lemongrass stems, coriander root, sliced red chilli etc. More classical French would be thyme & rosemary sprigs, crushed garlic cloves, bay leaf, hell throw in some cognac if you like. Chinese style could be, Sichuan pepper, five spice, ginger, garlic, sesame oil etc Indian style you could add some fresh turmeric, garlic, chilli, cardamom, mustard seeds etc. Essentially whatever country you want to visit try to use their main key ingredients. Hope that helps. [/QUOTE]
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