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?
Po-ta-toes
…plus some butter and herbs. Seal and bake.
Is the texture more like boiled potatoes or baked? I guess there would be no crust like on roast potatoes.
Baked, but without the outter crust.
Have you tried popping them under the broiler after cooking them? Sounds like it could be the best of both worlds.
Add carrots as well for an amazing mix.
It’s great for soft eggs like those used in onsen tamago (Japanese hot spring eggs). I consider fish to be meat, but I understand a lot of people don’t, so also: fish.
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.
I’m not sure why this sounds horrifying but it does.
That sounds pretty great. What time and temp do you use for the yolks?
148 for 45 minutes.
Thanks for sharing.
Very similar to what I do for yolky, soft eggs, whites and all. I usually use 145 for those.
Can create the perfect puddings, cheesecake, mouse, etc.
Any type of “temper to perfect temp” recipe works.
Most of the time you can sous vide it fine in mason jars too, so you just pop the top amd it’s ready to eat.
Custard, cake, pudding, you mame it. Prep it in the mason jar, lock the lid on tight and then loosen off the lid about half a turn. You should see a tiny trail of smol bubbles slowly trickle out as it pressurizes in the bath.
Custards are great with sous vide. Ice cream base, pot de creme, creme anglaise, etc. The texture is much better than on the stove top.
Oh interesting, I might have to find some recipes to try this!
You can do safe-to-eat cookie dough with it!
I thought you just needed to toast the flour before using and not add any raw egg to make it safe.
You can kill off salmonella in an egg via sous vide (57.5-58C for ~90 min) and keep it “raw” enough to still work it into the cookie dough since eggs really start to change texture around 60C.
Oh sweet. You happen to know if that would work for making mayo?
This potato salad is awesome, especially for BBQs. I make it all the time.
Also, tempering chocolate, sous vide makes it pretty much foolproof.
I will sous vide just about anything. Sausages, fresh or frozen Salmon/chicken, frozen veg, prepackaged meals, bags of soup, anything I can get into a vacuum sealed bag. It gets you up to edible temp with almost no effort, and you can start it way ahead of time and pull the food out when you’re ready. Any meats, just throw into a hot skillet after for color, anything with a sauce add to a sauce pan with sous vide whatever and stir till sauce is hot. Aldo great for thawing frozen shit.
Try sous vide limoncello. Takes two hours instead of a month. or how about yogurt or anything that needs a specific temperature for a long-ish time.
Have you heard of Onsen Tamago (also known as Hot Springs Eggs)? They’re kinda like poached eggs… but not exactly, and they’re much easier. It makes a custard-like yolk with a jello-like white, and they’re delicious dropped into soups, put onto rice or pasta, or just eaten straight, maybe with a sauce.
I’ve become quite attached to the things, and sous vide is actually the best way to make them. The link I used above says 65 degrees C, but I find 63 works a little better for my personal tastes (or maybe my sous vide thermometer is running a little hotter than it displays). Put the eggs, still in the shell, straight in the cold water (no bag needed), use the sous vide to bring the water (and egg) up to temperature, and you’re pretty much done. You can futz with the exact consistency of the end result by leaving it in at temperature a little longer, but you shouldn’t need much more.
Someone else mentioned onsen tamago and I do love runny egg yolks on rice. I’ll give it a go when we next get some eggs!
It’s great for more than cooking even. Heating cooked foods from the freezer is great and heats evenly. It just is more involved than the microwave and takes longer but if you have like a soup or chili in bags in the freezer, just throw them in the sous vide at about 130 F or 54 C.
I deal with a bunch of physical issues recently and sometimes I’ll sous vide some thing but then not really feel up to preparing the rest of the meal so it goes into the freezer for use later. And since it’s already vacuum sealed, I can just throw it in the freezer and back into the sous vide at a later date
