Juicy chicken strips in a sticky soy sauce are easy to prepare for dinner served with noodles or rice. Cooking the chicken breast sous vide retains all moisture, and brings out the best flavour.
With the Chocolate Chilli sauce you’re creating something magical on your dinner table. Madame Zingara, Cape Town’s iconic restaurant made the Chocolate Chilli Steak famous, and now you can enjoy it at home.
Venison needs a simple seasoning, and a perfect temperature to cook without it getting dry. Cooked sous vide at 54C degrees it’s cooked perfectly medium rare.
Making yoghurt is much easier than you may think, and it’s a very rewarding process. Homemade yoghurt is pure natural, without stabilisers, added sugars and preservatives and with live probiotics that are so important for your gut health and immune system. To ferment at the right temperature it’s easy to use a sous vide water bath as it keeps the temperature constant for a fool proof result.
The classic T-bone is a fantastic cut to flame grill the traditional way on the braai, and even better when cooked sous vide first. Especially when you’ve got a nice, 3-fingers thick steak and want to make sure it’s cooked to perfection before searing with that flavourful crust. At which temperature you need to cook …