^ Re-up. I wonder if many people who voted don't know what onsen tamago is? It's the Japanese hot spring egg which has a very special custardy texture.
Well I decided to go with the salmon despite it being second place because I recently had steak. Just started it. This cooker is really slick and simple to use. If you use one of the recipes in their app, you just click "cook this recipe" and it sets the circulator for the correct temperature and time.
@voltronic Whatever it ends up being, please share the results! I’m deeply curious but have not yet bought one myself.
@Satchelpooch
Work bestie talked to me into it along with a couple Cosonauts, and I found a screaming deal on eBay for Anova Nano 3.0.
@voltronic that's going to be tough. All the vegetable recipes I have are at 184F where the proteins are 50F lower. But now I think I need to go through the cookbooks and sites I know.
@voltronic That's going to be difficult for the steak (I recommend cooking for at least 2 hours at only 123 F, no veggies are going to cook that low, I wouldn't think)
Maybe with pork or chicken, though.
@voltronic - if you do go with the steak, be sure to finish it with a sear.
@0x56
Oh that goes without saying. Maillard is a Must. Definitely finishing salmon with a sear as well - skin must be crispy!
@voltronic - many recipes will have you do a reverse sear, however, I don't think any aromatics you use bond to the meat as well
@0x56
That makes sense. I've even seen some where people sear before and after which seems to be overkill.
@voltronic Steaks are ideal for learning the basics of sous vide, very forgiving. Just have to prepare for post-cook browning with a hot pan, grill, or torch.
Sturdy veggies like broccoli/cauliflower also work well alongside, although I package them separately, and only cook for the final 30-60 minutes.
@kay_dub
Yes I was intending to keep everything separate and for the cooking times to be vastly different, it just would be nice to be able to sous vide most or all of a meal at the same temperature.
Although my go-to for most veggies and potatoes is the air fryer.
I usually toss the protein in the sous vide, then have lots of flexibility on prepping everything else. When everything else is just about done, pull out the protein and sear.
My only complaint with veggies in the sous vide is, they come out like they were steamed. Good for sturdy veggies, but not always the texture I'm craving.
@kay_dub
Then I guess I'll abandon the veggie cooking idea because I really dislike steamed veggies.
@voltronic We usually pan/stir fry, or roast the veggies. Not huge steamed veggie fans here, either.
I voted for the steak,
But the fish is also wonderful.
@voltronic Duckbreast is lovely sous vide'd. A couple hours at 140 then shock to cool. It will keep in fridge for week or longer as long as seal is intact. Then cook it as you normally would. I find this really tenderizes it.
I know what it is, but I would start with the steak anyway. Sous Vide is a journey, per my Sous Vide pals. Apparently like wings to an air fryer, red meat is the gateway to Sous Vide.
@voltronic 🙋♀️ I just knew tamago 🙂
@voltronic Eggs are fun in sous vide. So much you can do with temp control.
@voltronic
Do you know of GugaFoods on YouTube?
Large proponent of sous vide all the things...
@InvaderGzim
I hadn't seen that channel before, but man is that guy obsessed with beef!
@voltronic oh I missed the poll ☹️
But I vote tossing some eggs in while other things are cooking. So good over rice or in a ramen bowl.
I was thinking of getting my setup out just to make eggs this weekend.
Saw this pop up. Too bad watermelon is out of season at the moment,
https://www.sousvidemagazine.com/recipes/fruits-vegetables/compressed-watermelon/
I also am interested in finding complete meals I can cook together in one immersion bath. At least a protein and one side would be nice if they can work at the same temperature.