Will It Be Sous Vide ?: Let’s Pick a Different Theme!
Hello friends, and welcome back to yet another lively theme-making session forWill It Sous Vide? , a weekly column where I do whatever you want with my immersion circulator.
Last week, we explored several marine surveillance applications, shoving one aquatic creature inside another. The results were tender, flaky and delicious, and I honestly wouldn’t mind if we continued this seafood theme. As always, there are suggestions (both seafood and other):
- Fish side by side: I’ve heard sous vide salmon and tuna are good, but I’m not sure if they are much better than poaching or frying, respectively. I think parallel investigations are fine, that’s what I’m talking about.
- Pork Brisket : We cooked the bacon and while they are basically the same, the cooking of the whole pork belly is different and I’m pretty sure it’ll be delicious.
- Hot Dogs: This was suggested last week and I’m into it. If you like, we could expand it to a variety of sausages.
- Octopus: At the seafood counter, I saw children who looked like they wanted to spend some time in our hot tub.
As always, feel free to drop any ideas that come to your mind, and please don’t forget to tag your favorites.