So I just got one of these things and am looking up stuff online and there is a ton of recipes and tips, but I thought I'd ask here too. I'm going to break it in this weekend so what would be a good item to cook for a first timer? Any other tips/recipes/advice would be great.
Link - ( New Window )
Same with poached eggs. In both cases, you can certainly do it without SV, but in terms of consistency and ease, it's hard to beat SV.
I go with medium boiled and marinate for ramen, and they're amazing. I agree with your post though, there's a ton of stuff that can benefit from the 63F egg (brick oven pizza with a freshly cracked 63F egg on top is especially kick ass).
https://ramenhero.com/blogs/news/how-to-cook-marinated-soft-boiled-egg - ( New Window )
Sous Vide 101 - ( New Window )
Take them out and pan fry them in oil and butter as hot as you can on a cast iron if you have it (which you definitely should) for 30 seconds a side.
They'll look and smell amazing and you'll be able to cut through them with a fork.
Pork chops and pork loin are great cooked to 140°F for at least an hour. Salt, pepper, and some fresh herbs like rosemary are all you need. Give it a quick sear when done for a nice crust and dinner is ready.
Boneless chicken breast seasoned with salt and pepper, or your favorite spice blend like adobo, and cooked to 150°F is breast right out of the bad on a salad or in a sandwich.
I’ve also like sous vide hamburgers. Cook to your desired doneness then seared is really good, very distinct texture differences.
Yep, SV shrimp is excellent. I was on the fence about sous vide until I tried it on shrimp. I just get frozen jumbo shrimp from Costco and cook at 135 for 25 minutes. The texture and juiciness are flawless.
The first time you sous vide chicken breast, you'll know exactly what the hype is about.
It will be so moist you might even question if it is fully cooked!
burgers? interesting. I've seen a few sites mention doing burgers SV but I just never felt interested.... is it that good?
The first time you sous vide chicken breast, you'll know exactly what the hype is about.
It will be so moist you might even question if it is fully cooked!
Actually, this is one of the reasons I don't like SV chicken breast, and I'm not a huge fan of steak prepared that way either. The texture just isn't right to me. It's probably more learned behavior than anything else, but I'm almost conditioned to expect dry-ish chicken breast, so the SV texture almost seems wrong. No problem with pork chops, though.
Another thing I don't bother with re: SV - lamb. No matter how many times I've tried, and no matter how many different seasonings I've used, it just doesn't come out right.
I had a few black sea bass last weekend that I wanted to try (with an Asian base, some ginger, soy sauce and cilantro), but I turned them into cioppino instead. Maybe next catch.
Quote:
steak, burgers, thick-cut pork chops,chicken thighs/skin on,bone/in and salmon (all of which get seared in cast iron) and boneless chicken breast and shrimp
burgers? interesting. I've seen a few sites mention doing burgers SV but I just never felt interested.... is it that good?
They'll delicious- juicy inside, crispy outside. With real thin burgers, though, I don't bother.
You don’t eat them straight out of the sous vide. You grill or pan fry them once they reach the desired temperature.
If I have to make steaks for a bunch of people, and don't want to overcook any, then the SV comes to the rescue. I've also used it when I want to pre-prep weekday dinner for the kids. Can SV some steak, have it in the bag in the fridge ready for a quick sear if we have a busy night.