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Squab Sous-vide with Chef Arnaud Berthelier of The Ritz-Carlton - Buckhead
November 2006

1.Berthelier frenches the squab.

2.Vacuuming the squab at precise settings ensures a tight seal, retaining its moisture and flavor. Vacuum at level 6 and seal at 5.

3.It is important to monitor the squab's internal temperature constantly. Berthelier installs a probe thermometer to keep watch.

4.Finally, the squab is plunged into its would-be oven - the thermal circular regulated bath. 65C does the job here.

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