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r/sousvide 3 yr. ago

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taxcee

Mi Cuit foiegras. Sousvide

removes guesswork and
anxiety and you get a near
100% yield. 136f 45 min

35 10

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Schrobbert • 3 yr. ago

Looks beautiful! Mix it with truffle next time,

makes it insanely good

1 Reply

lexm • 3 yr. ago

Truffles in foie gras is for miscreants.

2 Reply

intrepid604 • 3 yr. ago

I’ve never cooked foie gras before, is that what

it looks like on its own or did you coat it in
something?

1 Reply

taxcee • 3 yr. ago

That’s it. The yellow ring is fat from the liver

and the neat thing about sousvide is that, as
you can see, very little fat cooked out and
what’s there should be served when you
portion as it’s very tasty.

2 Reply

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