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My Joule (sous vide) came in today: What is the first thing I should cook?
Posted on 11/17/16 at 10:09 am
Posted on 11/17/16 at 10:09 am
I have on hand:
- pork loin
- deer backstrap
- whole chicken
- raw bacon
- thick cut, bone in pork chops
I also have a smoked ham for Thanksgiving...anyone ever used sous vide to heat up ham? I'll be cooking it at my parent's house and I'm sure her ovens will be busy, so it would be nice to heat it up without an oven, then throw it in real quick with a glaze to make a crust.
- pork loin
- deer backstrap
- whole chicken
- raw bacon
- thick cut, bone in pork chops
I also have a smoked ham for Thanksgiving...anyone ever used sous vide to heat up ham? I'll be cooking it at my parent's house and I'm sure her ovens will be busy, so it would be nice to heat it up without an oven, then throw it in real quick with a glaze to make a crust.
2
Posted on 11/17/16 at 10:13 am to Salmon
I did eggs because the textures you can get on boiled eggs are amazing, plus it is a quick first thing to try.
Posted on 11/17/16 at 10:23 am to therick711
eggs benedict does sound like a good Saturday morning breakfast
I've always been afraid of hollandaise, but with sous vide, it seems foolproof
I've always been afraid of hollandaise, but with sous vide, it seems foolproof
Posted on 11/17/16 at 10:44 am to Salmon
It doesn't get any easier than blender hollandaise sauce. Here's a recipe and there are gazillions on the internet.
LINK
As the recipe suggests, hold it in a thermos. I have several thermoses and thermos pitchers I use to hold sauces like this or buerre blanc. The first thing I do is run really hot water and load the thermos with it so the inside of the thermos warms. Pour it out and dry the thermos quickly, then add the sauce and put the top on. It will hold for hours.
LINK
As the recipe suggests, hold it in a thermos. I have several thermoses and thermos pitchers I use to hold sauces like this or buerre blanc. The first thing I do is run really hot water and load the thermos with it so the inside of the thermos warms. Pour it out and dry the thermos quickly, then add the sauce and put the top on. It will hold for hours.
Posted on 11/17/16 at 2:04 pm to Salmon
This may sound dumb but cooking food in a plastic bag seems weird to me. Is there a certain kind of bag you use or just a regular old ziplock? I'm not trying to be a smart arse I really am curious.
Posted on 11/17/16 at 2:17 pm to thedogman
quote:Most people use a foodsaver style vacuum sealed bag.
This may sound dumb but cooking food in a plastic bag seems weird to me. Is there a certain kind of bag you use or just a regular old ziplock? I'm not trying to be a smart arse I really am curious.
Posted on 11/17/16 at 2:29 pm to busbeepbeep
quote:
Most people use a foodsaver style vacuum sealed bag.
Good deal, guess I should give it a try.
Posted on 11/17/16 at 2:44 pm to Salmon
I'd cook the pork chops, thick pork chops definitely show off the benefits of sous vide.
Posted on 11/17/16 at 2:55 pm to thedogman
quote:
Is there a certain kind of bag you use or just a regular old ziplock? I'm not trying to be a smart arse I really am curious.
food grade zip loc or vac seal bags
Posted on 11/17/16 at 3:37 pm to Salmon
quote:No bags needed. Just place the eggs in at my favorite 148 degrees for around an hour. I usually crack into a small sieve because there will be a little bit of (water) liquid. Actually, "sous vide" is a misnomer in this instance because literally translated it means "under vacuum", but there is no vacuum involved with eggs, so they aren't truly "sous vide". Use them with eggs Benedict, in ramen, or just enjoy on their own. I love the custard texture of the yolks.
eggs benedict does sound like a good Saturday morning breakfast
Here's an egg chart image so you can see what the various temps can do...
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