Rocco's Vacuum Chicken, Salmon or Beef
© Spirit Media 2004-2008 All Rights Reserved
6-oz salmon fillets, skin on or off
6-oz beef steaks (ribeye, strip, or other)
salt and freshly ground pepper
1. Season and seal each chicken breast, salmon fillet, or steak in a vacuum bag.
2. Submerge the chicken, salmon, or steak in a pot of water at 160F. Periodically stir to rotate the bag(s). Adjust heat as necessary so temperature remains constant. Cook chicken 18 minutes, beef 10 minutes (medium-rare), and salmon 8 minutes (medium-rare).
3. Use kitchen tongs to remove the bags. Cut open and pat meat or fish dry with paper towels. Serve as desired.
4. Optional: for crispy skin or seared beef, sauté the chicken and salmon skin-side down before serving, or sauté the beef on both sides until golden-brown.
Published: 01/26/06
© Spirit Media 2004-2008 All Rights Reserved
