What Should We Do Next?
Hello friends, and welcome back to another session on theme selection forWill It Sous Vide? , the column where I do whatever you want with my immersion circulator.
Our latest meat project turned out to be better than I could have dreamed, but I feel a little fresh and want to try something more vegetable-oriented – or at least not meat-based. Some ideas:
- Vegetables in their own juice : We could make carrots in carrot juice, beets in beet juice, or carrots in beet juice. Heck, we could even make beets in cherry juice for a really sweet root vegetable flavor.
- Boiled peanuts: because I can’t buy them in this part of the country.
- Lemoni patatas: This Greek lemon potato was suggested by our own A.A. Newton and she usually knows what she’s talking about.
- Scallops: Okay, this is not a vegetable, but I feel like it is being asked over and over again.
Of course, anything you can think of that we haven’t covered yet is fair play, but I’d appreciate a break from the big chunks of meat (at least in this context).