Maenad
Recycles dryer sheets
I love our sous vide for lean proteins that can easily overcook - it makes a phenomenal chicken breast, and if you cook it to 150 or so, you're actually pasteurizing it*. I've had vacuum sealed cooked breasts last for several weeks in the fridge, which is a little scary.
Shrimp and lobster are both crazy good, never ever rubbery. I've also pasteurized eggs that I later used for french silk pie.
When we do venison steaks for friends, we pull some of the big roasts, slice them into 1.5" thick slices, marinate, and sous vide, finishing on the grill usually. Again, since venison is so lean, the sous vide works really well.
I haven't tried doing a pork butt yet, though I mean to. I've also heard that bacon cooked in the sous vide and finished on the stove is magical, but I want to do a side-by-side comparison with pan-fried and oven-baked to see if it really makes a difference. Oh darn, gotta cook up a bunch of bacon.
*Pasteurization is a function of time and temperature, and I'm too lazy right now to find the exact time/temp I used.
Shrimp and lobster are both crazy good, never ever rubbery. I've also pasteurized eggs that I later used for french silk pie.
When we do venison steaks for friends, we pull some of the big roasts, slice them into 1.5" thick slices, marinate, and sous vide, finishing on the grill usually. Again, since venison is so lean, the sous vide works really well.
I haven't tried doing a pork butt yet, though I mean to. I've also heard that bacon cooked in the sous vide and finished on the stove is magical, but I want to do a side-by-side comparison with pan-fried and oven-baked to see if it really makes a difference. Oh darn, gotta cook up a bunch of bacon.
*Pasteurization is a function of time and temperature, and I'm too lazy right now to find the exact time/temp I used.