Immersion Circulator-Sous-Vide Spring Chicken

by admin on May 15, 2010

Immersion Cirulator- used for cooking food in warm water.  The temperature is kept uniformly constant.  Food cooked in a circulator is wrapped in an air-tight bag and dropped into the water. 

Sous vide- a French term meaning “under vacuum”.  This is a method of cooking in a vacuum sealed bag for an extended time at low temperatures. 

So what is the purpose of this style of cooking?

Lock in flavor and moisture.  Some even say the dish even retains more of it’s nutritional values that are normally escape when prepared in a pan or oven.

Chef Brian Howard begins with locally farmed organic chicken and he slices it to form a pocket for stuffing.  Then he stuffs the chicken with spinach and taleggio cheese.  The next step is tightly wrapping it in prosciutto and putting it into a vacuum sealed plastic pouch then dropping it in the Immersion Circulator. 

Chef Howard lightly cooks the outside of the chicken only to give the prosciutto a light crispy texture.  The dish is then plated over a sauvignon blanc butter sauce and a fresh green salad with kalamata olives, heirloom tomatoes, and cucumber.

Chef Howard offers inventive creations in an innovative atmosphere. They say it is a  modern global fusion of fare with a menu that is progressive, but approachable.  The Nu Sanctuary Lounge Chef developed his craft through working with such celebrated chefs as Thomas Keller, Andre Rochats and Kerry Simon. 

Check out another interesting dish using Liquid Nitrogen.


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