What Should We Do Next?
Hello sous-vide friends and welcome to the newWill It Sous Vide? , the column where I do whatever you want with my immersion circulator.
Terrine last week was nothing more than a meaty and aromatic dish, but now we must pay attention to new interesting products. I’m certainly open to any ideas you might have, but I have a few of my own:
- Creme brulee: We could make a large batch of custard, pour it into four cans, and flavor each can differently to make a nice little sampler.
- Pomme purée: I still have some awesome sous vide to make, but I’m ready to keep experimenting.
- Roast beef: It definitely won’t dry and we’ll get a lot of gravy.
- Egg bites we could customize them to your liking, and you would not have to go to Starbucks.
- Pork belly: I don’t know how we haven’t done it yet, but I’m sure it would be good.
As always, don’t forget to tag your favorites and leave your unique tasty ideas in the comments.