been a while but i’m back at it! spent the weekend prepping steak, salmon, and chicken, all vacuum sealed and ready for the freezer. got some different seasoning blends going for each meat. looking forward to sous viding everything throughout the week. anyone else freezing their preps?
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been a while but i’m back at it! spent the weekend prepping steak, salmon, and chicken, all vacuum sealed and ready for the freezer. got some different seasoning blends going for each meat. looking forward to sous viding everything throughout the week. anyone else freezing their preps?
**jerk seasoning for steak:** 1 tbsp allspice, 1 tbsp brown sugar, 1 tsp thyme, 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne, 1 tsp paprika, salt & pepper to taste.
**japanese marinade for salmon:** 3 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp sesame oil, 1 tsp ginger, 1 tsp garlic.
**adobo seasoning for chicken:** 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 1 tsp oregano, 1 tsp cumin, 1 tsp turmeric, salt & pepper to taste.
happy prepping!
How do you sous vide it?