What Should We Do Next?
Hello friends, fans and acquaintances, and welcome back to yet another session on theme selection forWill It Sous Vide? , the column where I do whatever you want with my immersion circulator.
Last week’s experiment with root vegetables and fruit juice was pretty successful, but now I really want to eat some sea fruit. We made shrimp, but I think it’s time to move on to other crustaceans. Some thoughts:
- Scallops: They are easy to digest, making them an ideal candidate.
- Lobster: I can’t believe we haven’t done that yet. If you guys have ideas for outdoor lobster or tails and rolls, I’d love to hear them.
- Crayfish: We could make some less-than-boiled crayfish, although I think we need to boil potatoes and corn at separate temperatures.
- Seafood Chawanmushi: We’ve cooked sweet custard-based dishes, so why not try some spicy Japanese egg custard ?
As always, feel free to use freestyle in the comments and suggest any sous video experiments you might have in your head.