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My sous vide (Demi) arrived today! What should I cook first?
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http://www.douglasbaldwin.com/sous-vide.htmlI found it to be an excellent resource. The cooking charts from Polyscience and Sous Vide Supreme were helpful starting points. There doesn't seem to be much consensus re: SV cook times and temps, which leaves plenty of room for experimentation.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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well, couldn't find the ribeye I thought I had in the freezer but I did find two prime fillets. Put some DP Red Eye and butter in the bag and vac sealed. Set it at 134* and let it go for almost 5 hours from frozen(came home for lunch and threw them in). Then seared on CI. Really good and really easy. Didn't think to take pics till after I started inhaling it.In Manchester, TNVol For Life!
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I love this thing so far. Chicken breasts tomorrow.In Manchester, TNVol For Life!
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NDG said:anybody have a go-to forum/blog/etc for everything Sous Vide?
chefsteps.com
modernistcusine.com
seriouseats.com (search for sous vide)
Doug baldwin's site is good for the safety side of things
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@SmokeyPitt Sorry it took so long to get back....it's been a crazy week! I tend to go with Heston Blumenthal's recipe. http://svkitchen.com/?p=4235 Try it...you will not be disappointed. And then venture out. Enjoy. Repeat.XL, JR, and more accessories than anyone would ever need near Olympia, WA
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PNWFoodie said:@SmokeyPitt Sorry it took so long to get back....it's been a crazy week! I tend to go with Heston Blumenthal's recipe. http://svkitchen.com/?p=4235 Try it...you will not be disappointed. And then venture out. Enjoy. Repeat.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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