Quote:
Originally Posted by kunkstyle
1) Pick up a cheap injector off amazon.
2) Inject with a nice whiskey/bourbon butter, or a bleu cheese butter. Put a bit in the bag, save a bit for searing with.
3) Eat profits.
Although I'm kind of weird, I prefer lean cuts at the best of times.
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That sounds like a one way ticket to food heaven... possibly not metaphorically.
Quote:
Originally Posted by GP_Matt
Any suggestions for something that I can make for an office pot luck tomorrow? I would like to use cook sous vide as a few people are curious how it works.
Thanks
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Costco meatballs with a blueberry jam glaze?
Pre-made wings?
Cheese cake isn't bad, but it might not be the best food choice to showcase the sous vide.
Quote:
Originally Posted by Swayze11
I suppose my values are different. The best experiences I have had is buying an inexpensive cut and turning it to extremely tender slices.
What I usually do with my roast is stuff is with garlic, salt & pepper, thyme and oil and let it cook for 24 hours. It has been the same experience every time. The more expensive cuts seem to be the same to me.
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Fair enough. But we use our sous vide differently. Rather than use it as a full on cooking method, I use it as a food prep method to shorten my regular cook times.