So I rummaged through the freezer until I found some candidates.
I then took it out of the bath, and popped it under the broiler to crisp up.
(Usually I would do 45 minutes, but I added an extra 15 because it was frozen.)
After that hour, I seared it up in some smoking-hot duck fat.
I almost started a grease fire, but the color I got on that chicken was worth it.
So now we must ask ourselves:Will a sad, freezer-burned chicken thigh sous vide?
The answer:Yeah, basically.
Though it wasnt as juicy as a normal sous-vide chicken thigh, it wasnt bad.
Will It Sous Vide?Lima Beans
Hi.
My name is Claire Lower, and I freaking love lima beans.
After 90 minutes, I drained the water away from the beans and ate them.
I know what youre all wondering:Will frozen lima beansarguably the most glorious of all legumessous vide?
The answer:They really will.
I will seriously be cooking my limas this way from now on.
I was going to get some answers, and the Anova was going to help me get them.
The cube of mystery began to soften, and morphed into a sponge-like, beige brick.
I still wasnt sure what I was dealing with, so I opened it up and took a sniff.
It was tofu, and I would be lying if I said I wasnt disappointed.
I then sealed it in a vacuum bag, and sous vided it at 180F for two hours.
The result was a whole bunch of very odd strips of tofu.
The answer:No, not really.
So it was basically tofu-flavored bread, and I hated it.
(Note: regular tofu that hasnt been stored in a crappy freezer sous vides just fine.)
And that concludes this very special snowed-in edition ofWill It Sous Vide?.
Hopefully this snow melts soon, and Im able to go out and buy some coffee.
(Actually, I need to buy food in general.
Im almost out.)
Photos by Claire Lower.
