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.
Lobster tails have had a clear delicious success, but now we have to move on to one more meal. I don’t have a specific topic in my head, just a few random ideas.
- Crème brulee sampler: We could make a large batch of custard, pour it into four cans, and season each can differently. A torch is required, of course.
- Potatoes: are there good uses for sous vide potatoes? I haven’t found any that impressed me particularly. Do you have any ideas?
- Mushrooms: I think we could get extra mushroom mushrooms here, but we’ll obviously have to finish in the pan to get those crispy edges.
- Terrine: By cooking slowly and slowly, we can skip the marinating step and still get tons of concentrated flavor.
Obviously, I’m very open to any of your original sous vide concepts, especially if you have a good idea for sous vide potatoes, because I’m not sure if there is one.