You get the best out of the tenderloin when you place it on the barbecue after it has been cooked sous vide.
Guinea fowl is a seasonal bird and is best available in the fall. Compared to chicken, guinea fowl is more flavorful, juicier and has a slight gamey flavor.
Crème brûlèe. The classic custard-like dessert with a crispy sugar coating on top. How to prepare perfect crème brûlée sous vide, you can read in this recipe.
A big advantage of pulled chicken is that it is ready relatively quickly compared to pulled pork or beef.
The langoustine is also called the Norwegian lobster and belongs to the crustaceans. In this sous vide recipe below we use the langoustine tails.
If you're looking for a recipe for tender, buttery poached lobster, look no further. Sous vide lobster!
Everything you need to know about sous vide cooking
