First ever Sous Vide cook: A beautiful piece of Atlantic salmon I picked up at Aldi's this week. Seasoning was very simple: salt, pepper, dill. 115°F / 30 min, quick sear in a screaming hot cast iron pan to finish.
PERFECTION!
I also air fried some brussels sprouts, tossed in olive oil, salt, and pepper before cooking. Chili oil after.
Follow
@voltronic Sous vide the Brussels next time and then sauté them quick, trust me, they come out amazing and the color pops
@Ch3fchr1sto
I believe you, but the only problem with that is that the Brussels sprouts need a much higher cooking temperature. So unless I had a second sous-vide setup, I couldn't have the entire meal ready at the same time.