What Should We Do Next?
Hello friends and welcome to the newWill It Sous Vide? , the column where I do whatever you want with my immersion circulator. Last week’s main gossip was an unrivaled success, but now, as always, we must move on to our next project.
Here are a few dishes that have been spinning around in my head, and I believe they deserve attention in our culinary hot tub:
- Chawanmushi: Considering how the sous vide egg bites turned out, I think this would be the ideal method for making a savory egg custard .
- Leftovers: Leftover pizza will likely go bad, but pasta and protein dishes such as steak or shrimp are likely to heat up well enough. But I would try pizza if you want.
- Rabbit: Someone suggested this in our last topic picking session, and I would like to try. I’ve never cooked a rabbit before, so any suggestions for seasoning or general advice would be appreciated.
- Carnitas: We would roast them under a brazier, but can you imagine how tender they will be? (Very gentle, that’s what I imagine.)
As always, feel free to add your own yummy ideas to the mix and be sure to celebrate your favorites.