SACRAMENTO, Calif. (Ammoland.Com) – What once was reserved for high-end restaurants is now available to every chef to create moist, tasty morsels of fish and game, but it takes control as The Sporting Chef ‘s Scott Leysath demonstrates in this week’s episode exclusively on The Sportsman Channel. The wild game chef will introduce viewers to sous vide cooking – the water bath method of cooking – that French restaurants have been using for years for perfect temperature control.
Tune in to The Sporting Chef, presented by Camp Chef, exclusively on Sportsman Channel on Sundays at 12:30 p.m. ET with additional airtimes of Mondays at 4 p.m., Wednesdays at 9 a.m. and Saturdays at 6:30 a.m. ET.
This week, Leysath shares a new gadget of the market, the sous vide method of cooking, which is sealing fish or game in a plastic bag and submerging it in a water bath. “Sous vide cooking is different than simply grilling a steak on a hot grill. It precisely controls the internal temperature of the meat. The only downside is that you just don’t get the ‘crust’ you get when grilling, but there’s an easy fix for that, explained Leysath.
Also in this episode, Susie Jimenez shares her Asian/Latin fusion elk dumplings, Buddy T has bacon-wrapped fish balls, Melissa Bachman shares her tip for bowhunting in the wind and Dan Dovel of Work Sharp Knives has advice on salvaging broken knives.
The Sporting Chef features a talented cast of chefs and outdoor experts who share decades of experience in the woods, on the water and in the kitchen. To learn more about what’s on the grill this season, visit, http://www.thesportsmanchannel.com/shows/the-sporting-chef/
The Sporting Chef, hosted by Scott Leysath, leans on Leysath’s 25-year career as a fish and game chef, along with some of the outdoor industry’s most-talented and innovative experts on the topics of fish and game preparation, outdoor cooking, camping, harvested game handling and storage. The show offers outdoor programming in a fast-paced magazine format covering a variety of topics from stuffing quail with rabbit-rattlesnake sausage to local game feeds to finding out whether farmed salmon is a good thing for our bodies or the environment.
Learn more about The Sporting Chef at http://TheSportingChef.com and sign up for The Sporting Chef newsletter. Also visit on Facebook at http://facebook.com/TheSportingChef and Instagram at http://instagram.com/sportingchef