Your next drive to North Texas gets even more delicious! Dine at Denton’s Barley and Board, an edgy gastropub championed by Hollywood actor Jason Lee
We’ll boil it down for you (wait for it…): Sous vide cooking doesn’t have to be scary! You can make succulent and juicy meats right at home with a little bit of patience and extra cooking time.
Sous vide, or “under vacuum” in French, means the food is vacuum-sealed in a plastic pouch and then placed in a water bath at a regulated temperature. The result is a fantastically tender meat that retains moisture on the inside and isn’t overcooked on the outside.
Pâté sounds harder to make than it really is, but sous vide style cooking makes this recipe a cinch! Pair it with toasted artisan bread and a few pickled vegetables of your choice!
Who wouldn’t want to order this dish for dinner – it’s stunning! We’re inside the Sysco Central Texas kitchens with Executive Chef Don Carr for a lesson in shrimp sous vide.
Juicy jumbo shrimp from Sysco Executive Chef Don Carr at Sysco Central Texas! This shrimp is cooked “sous vide” meaning vacuum-sealed to a very precise temperature for consistent results! Plated with jalapeño cheese grits and toast for soppin’ it all up!