Sous Vide Goose: A boneless breast prepared to tender perfection
Advertisement Wild geese have tough breast meat, and preparing it properly for the table intimidates many people. So, what’s the best way to make that fibrous tissue more tender? For my money, it’s the sous vide method of slow-cooking food in plastic bags submerged in warm water. The flavour infusion is immense and the meat is cooked to pure, tender perfection, as you’ll see with this tasty dish. Serves 2. [easy-tweet tweet=”This delicious dish from Chef @CameronTait92 is a simple … Continue reading Sous Vide Goose: A boneless breast prepared to tender perfection
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