[Sca-cooks] Sous Vide

[Johnna Holloway]

Thanks all who contacted me or posted about sous vide. Bought a vacuum sealer and going to try the 36 hour pork ribs recipe found here
http://www.seriouseats.com/2015/09/the-food-lab-complete-guide-sous-vide-pork-ribs.html

Johnnae
Sent from my iPad

> On Jun 19, 2016, at 5:10 PM, Aruvqan <aruvqan at gmail.com> wrote:
> 
>> On 6/19/2016 5:04 PM, Johnna Holloway wrote:
>> My husband was really taken with the tech toy aspect of sous vide too. Now I get to figure out how to use it. 😃 I've been reading Serious Eats which has several instructive recipes. I just need to plunge in and use it and experiment. I figure with the summer heat, it will be nice not to heat the oven up. Ours is a Sansaire https://sansaire.com/blog/ not that many recipes there.
>> Johnnae

> I had a sous vide supreme for about 4 years before it went up in smoke in our fire, but we adored it and will be replacing it. our favorite things tended to be steaks [touch them up on the grill to get the nice browning and crisp up the fat] and oddly enough, burgers - get them to a nice even 135F through and finish them. The ability to hit a temp and hold for hours when evening supper time needs to be variable thanks to commuting but still eating before freaking bedtime is a serious strength. Also does melt in your mouth ribs, and poached eggs. Just hit foodgawker and search for sous vide and get ideas.