Sous Vide Cookery

[coraa]

Tonight will be the first experiment with the sous vide supreme, so I thought I'd have a poll to help me decide what to try first.

[Poll #1492032]

(Whatever it is would probably be preceded by a light soup -- tomato, consomme or miso, depending on what the main dish is -- and served with rice, except for the eggs benedict or florentine which require no other starch.)

Comments

[veejane.livejournal.com]

I have that vague worry that something cooked sous vide would come up still raw in the middle, if not done properly. Thus, I suggest practicing on vegetables first.

[dancambull.livejournal.com]

I also suggested a vegetable so that meat is not ruined and illness is not spread. Beets are much cheaper than short ribs, at least where I am.

Sous Vide Supreme

[(Anonymous)]

Go for the salmon. Brine it in an 8 percent brine for 10 minutes, place in a food grade sous vide bag, then add to the bag a little olive oil, a couple of lemon slices and a bit of dill. Cook in the bath at 118F for 40 minutes. You won't be disappointed.