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Post by Tpatt100 on Feb 15, 2018 10:42:59 GMT -5
I didn’t think using a Sous Vide would require so much thinking/planning our instant pot is so much easier.
I’ve pretty much decided the Sous Vide will be a weekend thing only.
If I am making something like a roast it’s great because I just let that cook for 24 hours, time it for it be done by the time we get home from work and just put it under the broiler for five minutes after to finish it.
I tried to Sous Vide a chicken and that was a bloody mess.... 150 for six hours, smallish bird bloody on the inside, did another three hours and still bloody. Decided it wasn’t worth it and finished it in the oven and chopped it up for cat food.
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Post by alicechalmers on Feb 15, 2018 11:56:37 GMT -5
I've made steaks, pork chops, and turkey breast. All amazing - I would be hard pressed to cook steak any other way. Next project is those sous vide egg cups.
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Post by alicechalmers on Feb 15, 2018 21:48:05 GMT -5
The egg cups turned out really well. I have never had the Starbucks ones so can't compare, but am happy with the result.
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Post by Tpatt100 on Feb 16, 2018 7:53:46 GMT -5
How are you dealing with floating? I use a vacuum sealer most of the time but sometimes I just use water immersion to remove air from the bag. I don’t get floating all of the time but it does happen occasionally.
I also want to get a bigger container to use. I want to start bulk cooking and noticed it’s difficult at times to keep meats from stacking.
Might need to get one of those metal rack things eventually
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Post by alicechalmers on Feb 16, 2018 9:04:37 GMT -5
I use office clips to attach the bag of food to two sides of the container, and that helps. I have seen videos of using a same clip and running a spoon through it as a weight.
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