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