What will you first cook?

JasonWirth_68226

Now that the "Great Joule Debate of 2016" has been settled, what will you first cook with your new Joule?

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Comments

gabimarie

Lunch Can't F@#%k up chicken for sure . Definitely a steak pan seared for dinner with Pomme Purée.

brian_martin2001

Mrs Murphy's chowder

Ruby007_342890

Do you have a recipe for this chowder? I love a good chowder.

brian_martin2001

It's just an amusing childhood sing along. http://lyricsplayground.com/alpha/songs/m/mrsmurphyschowder.shtml

Act_Out_257882

Salmon! The Joule app makes it look easy (and delicious) for a beginner sous vider. Second will be cheese curds🤓 I've always made that on the stove top. I bet Joule will make it much easier. I ordered in December so am hoping I'm one of the lucky ones to get my Joule next week (no worries if I'm not) so just drove to NH for raw milk.

Brandon_Byrd_40557

I've had a circulator for years, so I don't really know what my first cook will be. But if I was just getting a circulator for the first time, my top things to try would be....

1) Eggs. Freaking eggs. Cook some eggs. You want those eggs. You've never had an egg like a SV egg, cuz an SV egg don't stop!

2) Short Ribs / Cheeks. Cook something that you'd normally cook to death until it's falling apart and swimming in its own juices. But cook it medium-rare for three days. Deep fry to finish. I have short ribs in the bath right now. Should be good eats, come Tuesday. (Honestly though, 60C/48hrs is, for my purposes, just as good as the 54C/72hr cook. They both produce "steaky" results with deep flavor. I choose time and temp depending on how much time I have on my hands).

3) Carrots. I don't know why, but there's something special about a SV carrot. Maybe it's because the carrot doesn't lose any flavor to cooking water. Maybe it's because I'm imagining things. But it's one of my favorite, easy, vegetable applications for SV. Super sweet. A small bit of oil in the bag, toss with butter once they come out. Nom nom nom....

I'd do any of those before I tried a SV steak. Not that SV steak isn't great. But it's not as magical as a 63.5C egg or a 72hr short rib.

JasonWirth_68226

I might do pork belly or burgers.

Like many here, I also have a sous vide machine. However, my current setup is a bit tedious because it's designed for larger cooking volumes. I'm interested in using Joule for smaller, faster cooks.

JasonWirth_68226

I've heard about cooking potatos sous vide causes a different breakdown so they are creamier and less gummy. I thought this chowder might be a real thing....

Ice cream, cold cream, benzene, gasoline, soup-beans, string beans, floating all around Sponge cake, beefsteak, mistake, stomach ache, creampuffs, earmuffs, many to be found Silk hats, doormats, bed slats, democrats, coco bells, doorbells, beckon you to dine Meatballs, fish balls, mothballs, cannonballs, come on in, the chowder's fine

Bill_Martin_17506

New Zealand Rib Eye steaks from Chef Steps, (thank you very much!!!) and Pomme Pureé. Simple side salad with Tomatoes, fresh sweet peas, baby fern fronds and a Passion fruit dressing.

douglas_bd

Completely agree. I'm always preaching eggs and carrots to folks interested in getting started.

Johan_Edstrom_5586

Many +1 for carrots, radishes, fingerling taters

naithaddi

eggs. good way to test precision.

gabor.szeder

I would go for that odd ChefSteps receipe that still asks you, reasonably and generally, to heat a water bath instead of "preheat Joule", just because

fisher23

ChefSteps Eggs Benedict or as @Brandon_Byrd_40557 said eggs anything. Then a steak, but that's me.

Jay_Sit_301369

Ice cream/frozen custard!!! I'm ready to have a party and serve two flavors with all the fixings!!!

corey.schwanz

Eggs! My wife and I are obsessed with putting a softcooked egg on....<insert dinner here>. That's the main thing that we ALWAYS have in our house and we never have to worry about. I'm sure we'll do a steak soon, but I am a chicken thigh kind of guy myself. I did the "stovetop sous vide" method for some friends for their chicken thigh recipe and we enjoyed it. We get those from Costco a lot so I know we will have them no matter what.

nasv

I might go classic with steak, maybe something like the center-cut tenderloin which is something I have not done before.

coryhansen78

Lots of good ideas here! I've pondered taking a day off and just going nuts with some relatively quick cooks - Maybe starting with overnight slab bacon, some eggs (i've never achieved a satisfactory result with my un-stirred sous vide system), and then some thanksgiving ideas I need to test out: pumpkin flan, pectin-free cranberry juice/soda, burnt cinnamon ice cream base. Probably a quick salmon filet for lunch, and then maybe CS black bean veggie burgers.

Act_Out_257882

I agree that there are very good ideas here. My list has gotten very long, including that beautiful corned beef that someone posted in "what's for dinner". However, I've yet to add anything that takes more than 12 hours because then I won't be able to use my Joule for anything else. Is that why many of you have more than one machine?

Jack_Mayer_85396

Yes, once you get into SV cooking you'll realize that another unit, or maybe two, will be desirable.

JasonWirth_68226

Why do you have to do it all at the same time? You could do a 12 hr cook, take it out, and do smaller things that cook in 45 min while you prep.

Act_Out_257882

Agreed! I was shying away from those 72 hours cook. But, as Jack mentions below, I suspect that I will want a second one at some point:-)