just got my first polyscience sous vide!!

just purchased my first polyscience sous vide, never cooked sous vide before but heard amazing things and must must must try recipes? thanks!

Find more posts tagged with

Recipes Q's

Comments

Brandon_Byrd_40557

Eggs. All the eggs. The first thing I made when I got my circulator were deep fried egg yolks... cook eggs at 64.5C for an hour, crack, and then peel the white off the yolk under a very gentle stream of water to get it clean. Coat with flour, then egg, then panko breadcrumbs (seasonings are up to you) and fry until golden brown.

Carrots with a touch of butter in the bag. (85C until they're bendy).

Short ribs, cheeks, pork belly, and other tough cuts that benefit from a 2-3 day cook really show off the benefits of SV.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Congratulations...you will never look back.

Pork tenderloin brined in 5% salt solution, 90 minutes at 132F

as Brandon said, the carrots are amazing same deal with parsnips 85C for 12 to 15 minutes

Jason_M_105819

You're going to love it. I've been doing flatiron steaks as of late....131F for about 70 minutes. Perfect.

tshewman

Everything Brandon Byrd suggested and try varied times on your proteins. (e.g. 12, 24, ....72 hours).......my favorite so far is the 100hr oxtail.

Kristina_27062

Congrats! We actually have a "Sous Vide Cooking: Getting Started class" coming out really soon! We'll walk you through the basics to cooking a simple, but crazy-delicious steak served with easy smashed potatoes, and fork-tender salmon with vibrant green peas.

The other comments below are great recommendations for getting started too. Like Rob said, you'll never look back. haha! Enjoy!

Francesco_109511

thank you so much!! looking forward to the class let me know when its going on i would love to take it!!

Francesco_109511

wow 100hr oxtail.. i need to try that.. thank you! will do!!

Francesco_109511

thanks!! i will def have to try this! im excited!

Francesco_109511

thanks!! i will def try this and post some pics!!

Francesco_109511

thank you so much!! really appreciate the advice..deep fried egg yolks wow!! im going to def try this!!

Mike_108462

Can't wait for that class.

Johan_Edstrom_5586

As suggested before, pork tenderloing, pre-sear, cook at something like 55-56C, chill, post sear.

It is quite the revelation.