Go to the Article: Why Sous Vide? — Convenience
This is verycool! I definitely want to learn more about sous vide and Chefsteps.com.As a 25 yearsoftware technology veteran, avid gardener, part time poultry farmer and amateurchef I never considered a place that could pull all the aspects of my lifetogether, but you did it!
- originally posted by Stuart Boyle
Welcome to ChefSteps Stuart. Excited to have you become an active participant.Chris
Great Information. New to sous vide, loving the information. Thanks!
- originally posted by Jon Heinold
You had me at pork belly. I really appreciate the simplicity in explanations, as well as recipe suggestions that look and sound killer!
- originally posted by Jeanne McCloskey Malcolm
I am really Excited to start my course!! Loved your presentation at Johnson and Wales Chris! I Love science, but didn't get it until I started to relate it to food!
Welcome to ChefSteps Emily. Be sure to check out our forum, you'll fid a very like friendly and knowledgable community.
Pork belly is a great beginner sous vide project. I like to take some pork belly, soy, sesame oil, mirin, garlic, and whatever else I can find and sous vide it for a couple hours then throw it on the grill or use a torch to sear it and throw it on homemade bao with some sriratcha mayo. These are absolutely delicious.
I'm curious, how does one determine when to add fat (oil, butter, etc.) to a sous vide bag and how to determine how much to put in.
i am in love with my steak and my eggs... today broccoli gazpacho, basilico blossoms and sous vide egg.. divine..
I like it
