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Vacuum packed foie gras (method 6)
For Christmas, more and more of you are preparing your own foie gras. I have already suggested 5 different cooking methods and here is the sixth one, a little bit special, for those who have the equipment to do it. But the result is really delicious and the foie gras keeps its natural elm. It is not a recipe, but a method of cooking.
Ingredients
- 1 foie gras
- salt, pepper and sugar
- alcohol of choice or not
Instructions
- Prepare your foie gras your way. It is especially important to add salt and pepper.
- On all sides!
- Wrap in a layer of stretch film (microwave safe).
- Place it in a vacuum bag.
- Vacuum seal it with a bell jar or small vacuum machine.
- And There you go !
- If you have a probe immersion heater, heat the bath to 56.5°C. When the temperature is reached, plunge the foie gras.
- Leave in for 50 minutes. Without air, the livers do not float.
- The lid must be on during cooking.
- Once cooked, plunge the livers into an ice water bath.
- Chill for at least 3-4 days before eating.
- The advantage of this cooking is that you keep the shape of the foie gras.
Nutrition
Serving: 8peopleCalories: 16kcalCarbohydrates: 1gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gCholesterol: 61mgSodium: 16mgPotassium: 27mgVitamin A: 3642IUVitamin C: 1mgCalcium: 5mgIron: 4mg
Tried this recipe?Let us know how it was!
Vacuum packed foie gras (method 6)
For Christmas, more and more of you are preparing your own foie gras. I have already suggested 5 different cooking methods and here is the sixth one, a little bit special, for those who have the equipment to do it. But the result is really delicious and the foie gras keeps its natural elm. It is not a recipe, but a method of cooking.
Ingredients
- 1 foie gras
- salt, pepper and sugar
- alcohol of choice or not
Instructions
- Prepare your foie gras your way. It is especially important to add salt and pepper.
- On all sides!
- Wrap in a layer of stretch film (microwave safe).
- Place it in a vacuum bag.
- Vacuum seal it with a bell jar or small vacuum machine.
- And There you go !
- If you have a probe immersion heater, heat the bath to 56.5°C. When the temperature is reached, plunge the foie gras.
- Leave in for 50 minutes. Without air, the livers do not float.
- The lid must be on during cooking.
- Once cooked, plunge the livers into an ice water bath.
- Chill for at least 3-4 days before eating.
- The advantage of this cooking is that you keep the shape of the foie gras.
Nutrition
Serving: 8peopleCalories: 16kcalCarbohydrates: 1gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gCholesterol: 61mgSodium: 16mgPotassium: 27mgVitamin A: 3642IUVitamin C: 1mgCalcium: 5mgIron: 4mg
Tried this recipe?Let us know how it was!
