SECTION 2: POULTRY SOUS VIDE
Traditional cooking methods only yield a portion of the meat cooked to the desired doneness. However, the method of sous vide cooks the meat perfectly throughout. Every time. No other method can create these kinds of results every single time. Also, sous vide cooking yields 15%-20% more product, since the product does not shrink as much during the cooking process.
The Goal: Cover proper sous vide methods of prime meats and poultry.