So we all know you can do steak under SV and it can be good. But I"m not convinced it's head and shoulders above a regular reverse sear, a butter basted steak or one grilled over coals. It's certainly in the mix, but to me it's not aweome.
But the other night I was looking in the freezer because, well, I'd forgotten to get anything down so it could thaw. Hm... some tortellini and... frozen shrimp. So I tossed the shrimp, frozen, in a ziplock, added some shaoxing wine cooking wine a little homemade harissa and 2T of butter. 135F for 25 minutes... over the tortellini and..OMG. Perfectly done shrimp, tender, succulent flavored incredibly well.
SO, to me, shrimp and lobster are in the "SV makes this awesome" mix. Want a lobster roll? Do it SV with butter.
Other things... fresh, in season carrots. All of the carrot flavor is retained. I hear corn is amazing too.
What things do you do that go beyond good to awesome when they're done SV?
But the other night I was looking in the freezer because, well, I'd forgotten to get anything down so it could thaw. Hm... some tortellini and... frozen shrimp. So I tossed the shrimp, frozen, in a ziplock, added some shaoxing wine cooking wine a little homemade harissa and 2T of butter. 135F for 25 minutes... over the tortellini and..OMG. Perfectly done shrimp, tender, succulent flavored incredibly well.
SO, to me, shrimp and lobster are in the "SV makes this awesome" mix. Want a lobster roll? Do it SV with butter.
Other things... fresh, in season carrots. All of the carrot flavor is retained. I hear corn is amazing too.
What things do you do that go beyond good to awesome when they're done SV?
Comment