Friday, June 11, Chef Richard Blais took to the airwaves on Daytime TV with his SousVide Supreme to explain the sous vide process to a group of excited foodie reporters. Check it out here. Chef Blais asked us to share the recipes he prepared with our readers and I do so forthwith! Turkey Tenderloin with Tomato Chutney 2 turkey tenderloins 1 teaspoon salt 1 teaspoon pepper 1. Preheat the SousVide Supreme to 142F/61C. 2. Sprinkle the tenderloins with the salt and pepper. 3. Vacuum/seal each turkey tenderloin in a food-grade pouch. 4. Cook in the water bath for 4 … Read More
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