Sous vide Recipe Book 2018

1
Rinse the lemon under hot
water and grate the zest
nely. Mix the grated zest with
the pepper, salt, thyme, and
sunower oil.
2
Rub the chicken with
the mixture, place in the
vacuum-sealing bag, and
vacuum seal.
(See below for settings)
3
Cook the chicken breast
llet. (See below for settings)
4
Remove from the
vacuum-sealing bag and
ash fry in the butter until
golden. Can be cut into strips
and used as topping for a mixed
salad.
Ingredients
1unwaxed lemon
½tsp ground Szechuan
pepper
½tsp sea salt
½tsp fresh thyme, chopped
1 tbsp sunower oil
300g chicken breast
(½”thick)
1tbsp butter
Preparation time:
approx. 55minutes
Cooking duration:
40minutes
Step 2 settings
Vacuum seal the bag
Vacuum level 3
Step 3 settings
Cooking method: Sous-vide
Temperature: 143°F (62°C)
Duration: 45minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
2portions
Lemon chicken
Meat
>> Tip:
For a more intense aroma, add
1tbsp lemon oil. Less lemon zest is
required in this case.
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