" just bought a sous vide device, and loving it"Which one?
No, it's juicy - no plastic flavour at all,.and the flavour doesn't leach out, as it would if boiled.I usually finish steaks or chicken fillets on a very hot griddle for a few seconds.Large prawns take 30 minutes and are perfect every time.Things like brisket (36 - 48 hours at 57 degrees) for home-made pastrami or ox cheeks are unbelievably tender. Duck confit is foolproof.The only issue I've had so far is with bream, when I think I may have over-vacuumed, and the fish broke up a little
Not done any veg yet, but I've had sous vide carrots, and they were extremely good.
It seems like EVERY conversation eventually elevates itself to a discussion about cooking
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