- Tuesday, October 30, 2012 |
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It is now common knowledge that one can influence the flavor of meats cooked sous-vide by the inclusion of flavored fats in the bag. There is no reason why such fats should be limited to butter, olive oil, other nut oils or combinations of oils and spices. Spiced flavored oils have a more uniform distribution of flavor as opposed to solid matter like Thyme or Cinnamon Included with the oil. Rosemary, Cinnamon and Sumac Oil is fantastic for lamb. The above golden vadouvan (which can be found HERE) and Curry Leaf Roasted Chicken Butter works especially well with aged meats and game birds. Perhaps this will be the new chicken fried steak.