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Sous Vide Or Not Sous Vide?

Sous Vide Or Not Sous Vide? That is the question. Friday, April 3, 2009. Confit of Duck Leg, Pommes Sarladaise, fried hen egg and salad. This recipe begins by curing the duck legs for hours in a salt and herb mixture that you can see below. I added the duck legs to this and let them cure. While that was doing its thing I prepared the herb sachet. And then bagged it up with the cured duck legs. So once everything was cooked it looked like this. You can see my high tech weighting system here. The fin.
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Sous Vide Or Not Sous Vide?

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Sous Vide Or Not Sous Vide? That is the question. Friday, April 3, 2009. Confit of Duck Leg, Pommes Sarladaise, fried hen egg and salad. This recipe begins by curing the duck legs for hours in a salt and herb mixture that you can see below. I added the duck legs to this and let them cure. While that was doing its thing I prepared the herb sachet. And then bagged it up with the cured duck legs. So once everything was cooked it looked like this. You can see my high tech weighting system here. The fin.

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This web page sousvideornotsousvide.blogspot.com states the following, "Sous Vide Or Not Sous Vide? That is the question." We saw that the webpage said " Friday, April 3, 2009." It also said " Confit of Duck Leg, Pommes Sarladaise, fried hen egg and salad. This recipe begins by curing the duck legs for hours in a salt and herb mixture that you can see below. I added the duck legs to this and let them cure. While that was doing its thing I prepared the herb sachet. And then bagged it up with the cured duck legs. So once everything was cooked it looked like this. You can see my high tech weighting system here."

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