Welcome to Will It Sous Vide ?, the Stovetop Column Where You Tell Me What to Cook
You know that here at Skillet we love to cook sous vide , so it’s no surprise that we’re opening a new column dedicated to all the crazy things you can do with an immersion circulation pump.
However, there will be little work on your part. Instead of taking the food and pour it into the bath with a precisely heated and boiling water, I’m going to cook, remove and push whatever you guys want me to be prepared, extracted and filled with the help of my faithful Anova Precision Cooker accurate plate … It will work something like this: I will propose a few potential topics, and then you can all discuss them and vote (marked with an asterisk = vote) on them. Then I’ll take the winning tip or recipe, try it out, take a lot of pictures, and report back on Friday.
Rather than focusing on recipes that were applied to death – looking at myself, Ribeye – I want to really expand and find weirder, less obvious uses for this thing. If you happen to think of a topic that I don’t mention, feel free to add it in the comments, and if it gets the most stars, I will.
Okay, let’s do it. Some potential ideas to get you started:
- Sous Vide Cake – The idea is that the cake will be very tender and moist. I’m skeptical that it’s worth it.
- DIY Cream Cheese Slices – Some of you were horrified by this when I posted this recently, but I remain intrigued.
- Overnight Sous Vide Bacon – ChefSteps claims to be the best bacon ever. I would like to be the judge in this.
Okay, party people, let me know what you think of the above, and please feel free to suggest your own super addictive video experiments.