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? , the column where I do whatever you want with my immersion circulator.
Last week’s banal start was a triumph of creamy deliciousness, but it’s time to take another look into the future and see what our next challenge will be. Some ideas:
- Something a bit of cheese: and marskapon, and ricotta you need some time kept at a temperature below the boiling point, and the use of an immersion circulator eliminates the risk of overheating.
- Banana Pudding: I still have cravings and I still think a sous vide pudding would be incredibly fantastic.
- Frozen Lasagne: Several people suggested this. It really worked really well for a hot pocket , so I don’t understand why we can’t expand our frozen food game.
- Corn Ice Cream: I know we already made ice cream, but why not make more? A friend of mine has a trusted recipe for corn ice cream and I would like to see how it goes with my favorite way of making it.
- Leg of Lamb: I have a really large bucket and it just requires a large, fried chunk of meat.
Of course, if you mean a sous-vide project that you don’t see in the list above, feel free to write it down in the comments below, and don’t forget to tag your favorites.