I know carrots have been mentioned, I’ll mention again - they are fabulous via SV.
I love SV ribeye and then searing in the cast iron. Something about the combination that makes this just perfect. It’s not my always cook method, but it is good.
the white meat stuff, I think is great for this as well. I’ve figured out good ways to cook thick pork chops and chicken breast on the grill, but SV is almost cheating - if you get the finish right. I like to cook boneless,skinless chicken breast to 150 and then grill sear, making sure to flip flip flip flip. Otherwise you cook and not sear. I love a boneless, thick pork chop cooked to 140 and seared on the grill the same way, or cast iron. But have to flip constantly.
Salmon is another great SV cook and cooked even to a less temp.
Something I have not done, but a friend of mine has - bacon. Says you get the best of both worlds, great texture of chewy bacon but you can finish it to get a bit of crisp. He uses thick cut bacon for this and said it would be his always cook for special breakfasts because it takes some time.
The Anova Sous Vide app is pretty fun to look through and I follow what Kenji has listed in the app for recipes for everything I list above and they turn out great! Hope that helps you.
enjoy!
I love SV ribeye and then searing in the cast iron. Something about the combination that makes this just perfect. It’s not my always cook method, but it is good.
the white meat stuff, I think is great for this as well. I’ve figured out good ways to cook thick pork chops and chicken breast on the grill, but SV is almost cheating - if you get the finish right. I like to cook boneless,skinless chicken breast to 150 and then grill sear, making sure to flip flip flip flip. Otherwise you cook and not sear. I love a boneless, thick pork chop cooked to 140 and seared on the grill the same way, or cast iron. But have to flip constantly.
Salmon is another great SV cook and cooked even to a less temp.
Something I have not done, but a friend of mine has - bacon. Says you get the best of both worlds, great texture of chewy bacon but you can finish it to get a bit of crisp. He uses thick cut bacon for this and said it would be his always cook for special breakfasts because it takes some time.
The Anova Sous Vide app is pretty fun to look through and I follow what Kenji has listed in the app for recipes for everything I list above and they turn out great! Hope that helps you.
enjoy!
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