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.
The egg bites last week were a velvet delight, but I think I’m ready to turn my attention back to something more meaty. Easter isn’t that far away, so I think one of the following would be perfect:
- Ham: I understand that we will only heat it, since the ham is mostly pre-cooked, but in fact the sous vide is the perfect way to heat the ham without drying it out. Plus, I bet we could really give this pork a lot, a lot of flavor.
- Lamb: either chops or a whole leg both sound great to me.
- Prime Rib: A long, slow and slow session in our culinary hot tub will likely result in a perfectly cooked, absolutely tender first rib with a truly excellent sauce.
Of course, don’t be limited by my ideas; If you have a brilliant idea that you want me to try, leave it in the comments below and don’t forget to tag your favorites.