Recommended cookbooks on cooking with Sous Vide device

(Bob M) #24

What @Welnewater says is what we do. I often cook from frozen, so I can buy on sale, freeze, then cook. I make most of my lunches this way.

(Brian) #25

Mr. Google has been quite helpful to me.

Honestly, most of what I wanna know is “time and temperature”. Often, seasonings are whatever I happen to feel like which might be just salt n pepper, maybe a few herbs. But we have really good quality meats and the flavor of those shine through without a whole lot of seasoning most of the time.

(Bob M) #26

The main trouble I have is figuring out temp and timing. Did a leg of lamb, and someone said no more than 6 hours, while someone else said 6-8 hours. I happen to do about 6 or 6.5 hours, as that’s just what happened. (One benefit to the sous vide: you can put it in there, leave, and come back, and have food ready.) It seemed great to me, after some time under the broiler.

The temp for these websites was both around 135, so that’s what I did.