Will It Be Sous Vide? Let’s Pick a Different Theme!
Happy New Year! And welcome to 2017’s firstWill It Sous Vide? , a weekly column where I do whatever you want with my immersion circulator.
We ended 2016 on a sweet note with pears baked in wine , and now I can’t wait to take on the challenge. Some ideas:
- Beef Wellington: Someone emailed me about this. Obviously this will also be oven related.
- Whiskey sauce: This proposal came from another letter. Apparently, this is usually done in a double boiler and is rather finicky.
- Pudding: Does it need to be lugged around in a bag, or can it just hang out? I want to know.
- (Small) whole bird: What about a pigeon? (Bonus: I could have written on the packaging “Adead pigeon does not eat ” and would be very pleased with myself.)
I’m of course willing to accept any suggestions, so please leave them in the comments below and don’t forget to mark your favorites.