Sous Vide Cooking
@OCSteve started this great thread on the Cooking board. I posted the items I’ve had success with, and I try to keep it pretty simple because I want the vegetable flavor to shine the brightest. Most of the fat I use is butter, but I’ve used bacon fat and duck fat on occasion with great success. Salt and pepper are a must. Fresh herbs if they’re easily accessible. Garlic on occasion, but you want to be careful with the amount of garlic you use because the flavor intensifies in the vacuum seal bags. I use a few thin slices per every pound of vegetable.
1 Like