Only downside of sous-vide cooking is the time. It's not for a quick meal after work. However, I have found that if you cook it ahead, you can simply dice, brown, and mix it into just about anything else and time is less of a problem. Just a bit of planning.
Monday, October 17, 2016
Sous Vide Cooking
I picked up a Sous Vide Cooker (Anova Precision Cooker) and have been experimenting with it. So far, so good! Chicken breasts come out perfectly cooked and incredibly juicy. I vacuum-packed two of them with some thyme, froze them, and then dropped them in 145F water for two hours. After letting them cool, I diced them and mixed in some chopped celery, onion, mayo, and some seasonings and had a great tasting and basic chicken salad. Served with some lettuce and lunch is on. Going to be doing some more soon! Pork Tenderloin is up next! I'm thinking of dicing it and tossing into a sweet-sour sauce -- NOT on of those sickly-sweet red jarred sauces -- I'll let you know how it turned out.