Rocking two circulators for Mother's Day lunch. MIL's first time having fancy French water steak. Wing night. Waffle fries and broccoli just because. Peanut butter, free range pork loin, 60 C F for 1. Finished in cast iron with smoked sea salt. Absolutely amazing! My new go to.
I've learned several things since I started my research, but the most important thing I learned about Sous Vide: it makes the best steak I've ever eaten. And the best pork chops. And the best baby back ribs. And easy yogurt. Here's the gist of Sous Vide: put the item you want to cook into a plastic food bag, seal it shut, submerge it into a controlled-temperature bath, and let it cook.
Welcome to SousVide: The subreddit for everything cooked in a temperature controlled water-bath. Join the discussion, improve the community! Serious Eats is the source for all things delicious. From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats. Simple, attractive, and visual. Nothing suggestive or inappropriate, this is a safe for work subreddit. This is a subreddit for those of us that have combined BBQ low and slow with Sous Vide real low and slow and really enjoy it. Share recipes, techniques, successes, and failures. A place where people can come to learn and share their experiences of doing, building and fixing things on their own. I own zero rights to any of these videos.