Will It Sous Vide? Let’s Pick Another Topic!

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Will It Sous Vide? Let’s Pick Another Topic!

Claire Lower

20 minutes ago

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Photo by Claire Lower

Hey, sous-vide fam, and welcome back to another topic-picking session for Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator.

Will It Sous Vide? Succulent, Fall-Off-the-Bone OxtailWill It Sous Vide? Succulent, Fall-Off-the-Bone OxtailWill It Sous Vide? Succulent, Fall-Off-the-Bone…

Greetings my favorite faves, and welcome back to a very rich and meaty installment of Will It Sous…Read more Read more

Last week’s meaty adventure was practically flawless, and I don’t know if we’ll ever top it, but we have to try. Here are a few ideas:

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Ice Cream: The weather is warming up, and we’ve been talking about using the Anova to prep an ice cream base for some time now. Perhaps now is the moment.

Root Vegetables: I know a few of you were worried about caramelization, but myrealnameisdj seems to have worked that issue out, and I’d like to give it try myself.

Some Sorta Shellfish: Lobster tail? Shrimp? Soft shell crabs?

As always, feel free to leave any original sous-vide ideas of your own we haven’t covered, and star all of your favorites.

Claire Lower

claire.lower@lifehacker.com
@clairelizzie

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