Whisky Infused Sous Vide with Stem Ginger
- COOK TIME: 8 hours
- PREP TIME: 10 mins
- DIFFICULTY: Easy
- SERVES: Many
- 75 cl whisky
- 75g Ginger – peeled and sliced
- 1 granny smith apple – sliced
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- Set your water bath or circulator to 64°C
- Place all the ingredients into a pouch or suitable sized kilner jar and remove air.
- Cook for 8 hours or overnight, once cooked allow to cool.
Top up with a smoked apple juice.