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We’ve decided to steam the poultry for two reasons;
Firstly to keep the breast moist and tender
And the second, which is extremely important now,
for reasons of food hygiene, because the food needs to be cooked at above 65 degrees to kill any bacteria
The interesting thing about steam-oven cooking is that the cooking can be completely mastered at a temperature of 70 degrees, no matter what produce is used, it’s extremely precise.
And, obviously, what’s very interesting is that while it’s cooking at a low temperature for an hour, you have the possibility to get on with something else.
Look how tender it is.
The advantage of cooking in a steam oven at 70 degrees
is that, quite simply, even if it’s slightly overcooked, it doesn’t appear to be.
Whereas, poultry roasted for an extra 10 minutes will unfortunately be overcooked.
We’ve quite simply respected the basic product by trying to improve it thanks to precise cooking.
And there you are, a product that is simply magic.