Hey all. I recently got a vac sealer and sous vide set up and have cooked several things so far. I’ve done a corned beef brisket, a rack of ribs, a pork tenderloin, a pork shoulder roast and a couple chicken thighs. All were good. I’ve been experimenting with lower temperatures that sous vide makes possible in small increments.
The corned beef was awesome, the ribs were beautiful and cooked well but I didn’t care for the sauce the recipe created. The chicken was fine, but, at least so far, I prefer the thighs I do on the grill. Both the tenderloin and the pork roast were good.
I haven’t gotten around to steaks yet, but that’s next on the agenda. I’ve just been working through things I have on hand.
My question is: what is your “killer app” for sous vide? What delivers the closing argument on why this is a superior and/or vital cooking technique? I’m looking for new experiments to run. Thanks in advance. 🙂
by JudgmentalistX
4 Comments
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Turkey breast roast.
Did one for Thanksgiving last year and it came out so juicy compared to the bird from the oven.
Chicken breast. Everything else I sous vide I can do another way I like but not chicken breast. Turns out grea,t not dry with a good bite.
Carrots were dramatic for me. Don’t remember detail for it… think it’s 137 for 1.5 hr. Add butter and brown sugar to bag. When done you reduce the juice in sauce pan then adds carrots and glaze and brown. So tasty and i don’t love carrots. Look up recipe because I might have things wrong.