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Started By
Message
re: Heating up a large amount of boudin
Posted on 10/20/22 at 6:42 pm to Tiger Ryno
Posted on 10/20/22 at 6:42 pm to Tiger Ryno
quote:
Salmonella city
How you figure that? The whole point of keeping it in a water bath is to have it stay out of the danger zone.
0
Posted on 10/20/22 at 8:00 pm to Jibbajabba
quote:
As a Sous Vide enthusiast, I openly admit that boudin is not a food that benefits from this technique. I don't understand why, but boudin reheated SV just doesn't have the right mouth feel and the rice seems chewy. Make sure you attempt it with one or two links before you try it large scale
Missed this earlier, thanks for the heads up. I'll try a few links tomorrow
Posted on 10/20/22 at 11:04 pm to jmon
quote:
and could easily throw on a grill to crisp them up
There we go.
My household is a civil war when it comes to boudin, I strongly prefer crispy skin while wifey prefers the steamed/boiled chewy skin. And I DGAF how they cook it wherever, love it grilled.
Posted on 10/21/22 at 7:30 am to Havoc
quote:
There we go.
My household is a civil war when it comes to boudin, I strongly prefer crispy skin while wifey prefers the steamed/boiled chewy skin. And I DGAF how they cook it wherever, love it grilled.
I love them on the grill as well. Trying to be as lazy as possible with this, though. Don't want to be tending to it.
Posted on 10/28/22 at 5:50 pm to Loup
Just got a Sous Vide today. First thread that popped up…also have some Boudin in the freezer. I love the idea of not having to thaw it ahead of time.
How many links do you put in each vac bag? And I think I saw 150 as the temp? How long minimum?
Ed: ended up trying this. Frozen in at 150 for hour plus. Crisped up in a skillet with oil. Came our great.
How many links do you put in each vac bag? And I think I saw 150 as the temp? How long minimum?
Ed: ended up trying this. Frozen in at 150 for hour plus. Crisped up in a skillet with oil. Came our great.
This post was edited on 10/30/22 at 10:01 am
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