Will It Be Sous Vide ?: Let’s Pick a Different Theme!
Hello friends, and welcome back to yet another lively theme-making session forWill It Sous Vide? , a weekly column where I do whatever you want with my immersion circulator.
The lemon experiment last week wasn’t particularly brilliant, so I would like to see our next project make a splash. I think any of the options below will work pretty well:
- Short beef ribs: I think this will be a terrific success on par with oxtail and I would like to try a few different temperatures as suggested by Axos Claus .
- Banana Pudding: Sous Cooking pairs very well with custard based desserts and I haven’t found a decent banana pudding in my PNW area yet.
- Leg of lamb: with bones, because I like to eat meat without bones.
- Corn and Cream: Obviously corn on the cob sous vide is good, but I think we should take it a step further and see what flavor we can add to one of my favorite side dishes.
These are my ideas and I would be happy to try any of them. As always, I’m open to suggestions, so feel free to suggest whatever you can think of and be sure to tag your favorites.