Best of all, its super easy.
Just pick your target temperature, seal your meat in a bag, and set it in the bath.
Steak:Season a rib eye with salt and then sous vide at 130F for an hour.
Give it a sear in a scorching hot pan to get a crust.
(I like duck fat, but butter will give you more browned bits more quickly.)
Slice the breast meat and top with the super crispy skin.
Pork Chops:I had these just last night, and they are a fave for sure.
There are a lot of options, as you could plainly see.
All it really needs is 24 hours at 170F.
Peel off the membrane, shred the meat, fill tacos.
it’s possible for you to also cook a whole bunch at once.
Pasteurized:Want to makeperfectly safe raw cookie dough?
Or perhapsyou have young children who are prone to experiment with raw eggs?
Trust me, this cooking method really is all its cracked up to be.
Asparagus:Cooking these tasty spears at 185F for 12 minutes results in perfectly tender-crisp asparagus every single time.
Okay cool, lets talk about desserts now.
Pumpkin pie:Set your circulator to 176F, and divide your spicy pie filling among little jars.
Set them down in the bath, and let them cook for an hour and a half.
Top with whipped cream before devouring.
Cheesecake:I honestly refuse to cook cheesecake any other way.
Hopefully all of that will keep you occupied (and well-fed) for a bit.
If not, you’re able to alwayssous vide a Hot Pocket.
