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Started By
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Sous Vide Biscuits? 10 Foods to Cook Sous Vide
Posted on 4/28/16 at 1:47 pm
Posted on 4/28/16 at 1:47 pm
Posted on 4/28/16 at 1:50 pm to Stadium Rat
Sous vide has officially jumped the shark
Posted on 4/28/16 at 1:53 pm to arn
quote:
jumped the shark
Has officially jumped the shark. 20 years ago.
Posted on 4/28/16 at 1:54 pm to Stadium Rat
Do peopke who Sous Vide think they are gourmet chefs or something?
Posted on 4/28/16 at 2:01 pm to fightin tigers
Its french words so automatically gourmet fancy
Posted on 4/28/16 at 2:03 pm to Stadium Rat
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.
This post was edited on 4/28/16 at 2:04 pm
Posted on 4/28/16 at 2:24 pm to arn
quote:That was pretty much my reaction.
Sous vide has officially jumped the shark
Posted on 4/28/16 at 2:34 pm to Stadium Rat
I sous vide'd some chocolate pudding the other day. It's the only way to do it.
Posted on 4/28/16 at 2:37 pm to upgrayedd
I'm going to sous vide my old fashioned tonight
Posted on 4/28/16 at 2:40 pm to fightin tigers
quote:
I'm going to sous vide my old fashioned tonight
The only water bath mine is getting is in my belly.
Posted on 4/28/16 at 3:19 pm to Stadium Rat
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.
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.
Posted on 4/28/16 at 3:28 pm to Stadium Rat
Ok, that list isn't so laughable after all.
I probably wouldn't serve it in a restaurant, but I'll purchase a whole salmon filet, portion and season it, vac seal it and toss it in the freezer. This goes into my bath around 120 degrees, depending on the quality of the salmon.
I've never done french fries, but I can see the logic in that, since the best way to make fries is to par boil them first. Sous vide can conveniently take care of this step.
Biscuits? I'm skeptical.
Eggs are almost perfect when in a water bath for up to an hour at 148 degrees. The only flaw is that there's a little bit of water, but I simply crack mine over a sieve. Love a good poached egg? Try it!
Brats are a cinch when first cooked sous vide. I often cook sausages that I get from Best Stop in Scott for instance before tossing them on the grill.
I probably wouldn't serve it in a restaurant, but I'll purchase a whole salmon filet, portion and season it, vac seal it and toss it in the freezer. This goes into my bath around 120 degrees, depending on the quality of the salmon.
I've never done french fries, but I can see the logic in that, since the best way to make fries is to par boil them first. Sous vide can conveniently take care of this step.
Biscuits? I'm skeptical.
Eggs are almost perfect when in a water bath for up to an hour at 148 degrees. The only flaw is that there's a little bit of water, but I simply crack mine over a sieve. Love a good poached egg? Try it!
Brats are a cinch when first cooked sous vide. I often cook sausages that I get from Best Stop in Scott for instance before tossing them on the grill.
Posted on 4/28/16 at 3:32 pm to Degas
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.
Posted on 4/28/16 at 3:42 pm to Stadium Rat
"foods you didn't know you could sous vide"
Eggs and salmon? Who didn't know that?
Eggs and salmon? Who didn't know that?
Posted on 4/28/16 at 3:48 pm to TH03
What would be the advantage to cooking eggs or salmon sous vide compared to a more traditional method?
Posted on 4/28/16 at 3:48 pm to TU Rob
quote:
It is actually very simple, and much better on the stove than the microwave crap.
That's what I am thinking....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.
Posted on 4/28/16 at 3:51 pm to mouton
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.
Eggs...try 148 degrees for about 50 minutes. The yolk is a delicious custard.
Posted on 4/28/16 at 3:52 pm to mouton
The advantage is the same as steak. Perfectly cooked all the way through and you can set it and forget it while you prep other stuff.
Posted on 4/28/16 at 4:02 pm to Fratigerguy
quote: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.
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.
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