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Sous vide Tex-Mex turkey breast: Difference between revisions
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I've used [[Old India Taco Seasoning]] for all of the seasoning. Any similar [[Spice|spice]] mix would do, don't add any extra [[Salt|salt]] if you do use Old [[India]] [[Taco seasoning|taco seasoning]] as it's very salty already. This would be equally good with just salt and [[Black pepper|black pepper]]. The temperature of 67°C been chosen for a moist joint and a cooking time of 10 hours seems to [[Tenderise|tenderise]] the [[Meat|meat]] really nicely and is also a convenient period of time for anyone out at work all day. | I've used [[Old India Taco Seasoning]] for all of the seasoning. Any similar [[Spice|spice]] mix would do, don't add any extra [[Salt|salt]] if you do use Old [[India]] [[Taco seasoning|taco seasoning]] as it's very salty already. This would be equally good with just salt and [[Black pepper|black pepper]]. The temperature of 67°C been chosen for a moist joint and a cooking time of 10 hours seems to [[Tenderise|tenderise]] the [[Meat|meat]] really nicely and is also a convenient period of time for anyone out at work all day. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
We'll have the hot slices with all of the [[Roast|roast]] trimmings, the remained will go well in [[Salads|salads]] for the next few days. | We'll have the hot slices with all of the [[Roast|roast]] trimmings, the remained will go well in [[Salads|salads]] for the next few days. | ||
{{SousVideSeeAlso}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:British recipes]] | [[Category:British recipes]] | ||