Posted May 12, 2016 9:47 am by Comments

By Michelle Scheuermann

Scott Leysath with Orion Coolers and Anova Sous Vide

SACRAMENTO, Calif. (Ammoland.Com) – What once was reserved for high-end restaurants is now available to every chef to create moist, tasty morsels of fish and game, but it takes control as The Sporting Chef ‘s Scott Leysath demonstrates in this week’s episode exclusively on The Sportsman Channel. The wild game chef will introduce viewers to sous vide cooking – the water bath method of cooking – that French restaurants have been using for years for perfect temperature control.

Tune in to The Sporting Chef, presented by Camp Chef, exclusively on Sportsman Channel on Sundays at 12:30 p.m. ET with additional airtimes of Mondays at 4 p.m., Wednesdays at 9 a.m. and Saturdays at 6:30 a.m. ET.

Scott Leysath with Orion Coolers and Anova Sous Vide

This week, Leysath shares a new gadget of the market, the sous vide method of cooking, which is sealing fish or game in a plastic bag and submerging it in a water bath. “Sous vide cooking is different than simply grilling a steak on a hot grill. It precisely controls the internal temperature of the meat. The only downside is that you just don’t get the ‘crust’ you get when grilling, but there’s an easy fix …Read the Rest

Source:: AmmoLand

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