Sous Vide Biscuits? 10 Foods to Cook Sous Vide

Sous vide has officially jumped the shark

Do peopke who Sous Vide think they are gourmet chefs or something?

quote:

---

Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape). Place the jars in the water bath and set the timer for 2 hours.

---

better be some damn good biscuits if they takes two hours.


I see the reasoning behind the French fry recipe but might as well just double fry them. Same idea.

I sous vide'd some chocolate pudding the other day. It's the only way to do it.

quote:

---

I'm going to sous vide my old fashioned tonight

---

The only water bath mine is getting is in my belly.

Before I even click on the link, as someone who utilizes sous vide cooking regularly, I can say that there are certain applications that it's good for, and others that it's a complete joke, which is part of the reason it gets dragged through the mud.

It sort of reminds me of when microwaves first came out. Nobody really knew exactly what to do with them. The recipe books that were included with them were laughable. Just because they got their first microwave, my girlfriend's mother made a whole chicken. She followed the directions exactly and we all sat down to a undercooked, pink bird. Microwaved chicken, not so much. A microwave however is God's gift to popcorn. For those who are old enough to remember pre-microwaves, making popcorn was messy and tricky to get it to come out well.

I guess my point is that sous vide lends itself perfectly to certain uses and shouldn't be scoffed at.

On that note, I'm going to click on that link and probably have a good laugh.

quote:

---

A microwave however is God's gift to popcorn. For those who are old enough to remember pre-microwaves, making popcorn was messy and tricky to get it to come out well.

---

It is actually very simple, and much better on the stove than the microwave crap.

What would be the advantage to cooking eggs or salmon sous vide compared to a more traditional method?

For me, it's the convenience of salmon. Get the water bath ready, grab a salmon from the freezer, and you've got fish in about an hour.

Eggs...try 148 degrees for about 50 minutes. The yolk is a delicious custard.

quote:

---

and if it is difficult and messy to him, it explains a whole lot to me about his opinions on many things here on this board.

---

The best vessel I've found to make popcorn in is a wok. You need to constantly shake it so that it doesn't burn, then you've got the wok and lid to clean up. Yes, it can be better and I do love to cook, but I'll take my Orville Redenbacker bag over the stovetop hassle any day.