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Sous-Vide: Future of Cooking

Sous-Vide Bison Appetizer at Tekarra Restaurant

Tekarra Restaurant’s David Husereau was the first chef in the Canadian Rockies to embrace sous-vide cooking. Meats are vacuum-sealed, placed in an immersion circulator and cooked underwater. “My medium-rare venison is simmered at 134°F for 20 hours,” explains David. “This is a game changer; even humble cuts are succulent, tasty and tender.” Shown is Husereau’s sous-vide bison with house-made ricotta, truffle oil and mushroom antipasto. By James Kallenbach


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