Sous Vide Cooking Demonstration
The Ancaster Farmers Market is so thankful to have had Tom Peirce, sponsored by Cavallo Nero, share his culinary knowledge in two demonstrations on sous vide last Wednesday. Sous vide is a form of cooking which consists of two main parts; vacuum packing the food, then cooking it while submerged in water at an exact temperature. The result? Delicious, tender, and (almost) foolproof food! Listed below are various foods and their corresponding temperatures so you can give sous vide a try yourself!
Salmon: 122 degrees
Medium Rare Beef: 133 degrees
Chicken: 145-150 degrees
Sausage: 142 degrees
Fingerling Potatoes: 183-190 degrees
Creme Brule: 176 degrees