I picked up a cheap Inkbird sous vide earlier in the year and it’s been great to use for steaks etc. But we haven’t been buying much meat lately due to prices and I’m wondering if I’m overlooking any less obvious uses for it?

  • @CM400@lemmy.worldEnglish
    2•1 year ago

    Eggs of any doneness are reason enough for one. Sometimes I separate them and sous vide the yolks in a jar to get a jammy consistency and fry the whites hard.

    • toadyody
      2•1 year ago

      I’m not sure why this sounds horrifying but it does.

    • Drusas
      1•1 year ago

      That sounds pretty great. What time and temp do you use for the yolks?

        • Drusas
          1•1 year ago

          Thanks for sharing.

          Very similar to what I do for yolky, soft eggs, whites and all. I usually use 145 for those.