Sous vide Chicken Breast with Herbes de Provence

Thanks to sous vide cooking, no longer do you have to tolerate bland and tough chicken breasts. Chicken breasts are the classic lean muscle-building protein. But don’t get stuck in the routine of pan-frying the breasts, which often results in producing a tough, bland and dry texture. Tonight, I was feeling rather experimental and had…

Sous Vide Steak

First time experimenting with the Anova sous vide and decided I’ll test it out by making a rib eye steak, courtesy of Farmers Kitchen. Naturally farmed and grass fed, the Black Angus Beef comes from the far south eastern corner of Australia. ┬áThe meat can be ordered online, and comes chilled (never been frozen before)…