Sarah Duffy Posted November 1, 2018 Share Posted November 1, 2018 Sorry I’ve not posted, it’s been a little hectic here recently! a few smokes, mostly fatties as they seem to go down well. Sous vide.. well.. everything. I barely cook any other way now and if I do, it’s batch cooking to freeze and then warm in sous vide at a later date with my veggies. There has been lots of trial and error (with veggies mostly). I tend to blanch my veg and pack with anob of butter, parsley, lemon, tried lots of things but blanching first has been our fave with the exception of asparagus and corn on the cob. Meat wise; salmon, beef joints, ham joints, pork steaks, chicken breasts, whole chicken.... everything we eat is pretty much sous vide now. The convenience is a big factor but the taste and textures are second to none and something I’m having immense fun playing with. I don’t like steak cooked from frozen. It doesn’t work for me at all as ruins the texture. I now have a table in the kitchen dedicated to sous vide! Used at least once a day, mostly twice a day or both units used for tea plus a few extras thrown in for lunches the next day. the freezer is packed with pre marinated meats, veggies, soups, left overs from meat joints etc all ready to throw in as and when! Cannot express how much of a stress relief it is for me and the experimenting is fantastic fun. A while new world! 1 Quote Link to comment Share on other sites More sharing options...
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