From there I built three recipes, some more successful than others, but all educational.
Scrolling through the guide, I noticed a little section entitled fruits.
Season the pork chop liberally with salt and pepper and sprinkle both sides with ground ginger.
Place in a gallon-sized zipper freezer bag with vegetables and drizzle in sesame oil.
Express air from bag using the water immersion technique, and let cook for an hour.
It was a tasty dish.
The whole thing was also super easy to prepare, with only five minutes of prep time.
The Upshot:Overall, it was a tasty meal.
Lesson 2: The Spiralizer Is Your Friend, But Broccoli Is Not.
The next protein I wanted to attack was chicken, particularly the chicken thigh.
I used both butter and duck lard to make a super rich bag sauce.
(Lets never use the term bag sauce again though.)
Season chicken thighs with salt and pepper and set aside.
In a 1-gallon zipper freezer bag layer squash, broccolini, and carrots.
Cook for one hour.
Once done, remove the chicken, peel off the skins, and shred the meat.
Put some squash and veggies in a bowl, and top with chicken meat.
(The chicken was still good though.)
Let that sit for at least half an hour, longer if you have the time.
Set your immersion circulator to 180 degrees, and cut pressed tofu into cubes.
Submerge in the water bath to push out air, and cook for two hours.
Scoop into a bowl and sprinkle on some sumac.
Oh, the corn was great too.
This was technically cheating, but I dont care, because it tasted better this way.
If you dont mind soft-ish tofu, you could be perfectly happy with it as is.
Going back to that eternal query:Will a whole meal in a bag sous vide?
The Answer:Yes, but you have to pick and choose your components wisely.
Photos by Claire Lower.
