Squab
Sous-vide with Chef Arnaud Berthelier of The Ritz-Carlton
- Buckhead
November 2006
|
1.Berthelier frenches the squab. |
2.Vacuuming the squab at precise settings ensures a tight
seal, retaining its moisture and flavor. Vacuum at level 6
and seal at 5. |
3.It is important to monitor the squab's internal temperature
constantly. Berthelier installs a probe thermometer to keep
watch. |
4.Finally, the squab is plunged into its would-be oven - the
thermal circular regulated bath. 65C does the job here. |
