Sous vide cooking is especially good for proteins, which can be cooked to their ideal temperature of doneness without fear of overcooking. For example, if beef is perfectly medium-rare at 132F, and it is prepared at 132F, it can never reach temperatures of 140F or over and become overcooked. While I've tried cooking soft-boiled eggs in the SVS, I'm still a little intimidated about the idea of cooking meat in it. So...in my next attempt at using the thing, I cooked...vegetables.
The SousVide Supreme Web site offered an interesting-sounding salad of fennel and apples, so I gave that a whirl.
|Using the vacuum sealer on the apples. Not a good idea, since the|
sealer sucked the marinade out of the bag and all over the place.
Also next time...I need to get brave enough to cook meat. Maybe salmon.
Posted by theminx on Minxeats.com.