Will It Be Sous Vide? Let’s Pick a Different Theme!
Hello friends, and welcome back to the newWill It Sous Vide? , a weekly column where I do whatever you want with my immersion circulator.
Hope you had a great holiday weekend because it’s time to get back to business. The past week has been filled with the kindness of Thanksgiving, both on both sides and with the turkey , and I’m honestly quite ready to move on to the non-holiday topic. Here are some possible topics:
- Tempering the Chocolate: I think the candy making season is about to start.
- Some types of roast: roast pork, brisket, lamb – you get the idea.
- Asparagus: Someone told me this is amazing. I am intrigued.
- Bacon: Because I just don’t believe it’s worth it.
Okay. Let’s get down to it. As usual, I am more than open to your wonderful, creative and delicious suggestions.