First Cook

My Joule arrived this afternoon, and I wasted no time in unboxing, connectng, testing and getting ready for tonight's dish, which would be coconut curry shrimp.

I bagged up a pound of shrimp with olive oil, lime zest and saffron. It went into the bath at 132 F

I added the aromatics

sauce flavoring

and it all came together in no time. The shrimp was perfectly done (plus a few moments under a torch for a bit of a sear), the texture and flavor was incredible.

Compared to my Anova (which yielded some nice steaks last night), it was quieter, faster to heat and overall very impressive for a first cook. I did uncover a couple of bugs which I'll post in the appropriate forum, but I have to say I'm happy to have it!

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Comments

fisher23

You can report bugs in the app. Go to the menu and it's under support, they are very responsive and you can track your request. There is also a list of known bugs in the same location. They are continually working on updates to the app and firmware, so reporting issues makes it better for all of us.

wolfiegirl

What are the ingredients in your sauce? I see coconut milk and lime juice but what makes up the rest? It looks scrumptious!!

Enjoy your new toy!!!

Scott_Hysmith_251824

1 Tablespoon Curry Powder

1 can Coconut Milk

2 Tablespoons Honey, More To Taste

1/4 teaspoon Kosher Salt (more To Taste)

1 whole Lime, Juiced

Hot Sauce, Optional

Sweat the aromatics for a couple minutes, then add the curry powder so you get that fragrant toasted spice flavor. Add the coconut milk and reduce the heat, simmering down until thickened. Add honey, salt, lime juice and hot sauce to taste, then throw in the cooked shrimp.

wolfiegirl

And what are the leaves? They don't look like bay but maybe they are?

Thanks for taking the time to type out your recipe too!!

Scott_Hysmith_251824

Oh! Sorry about that. Thai basil. I have two basil plants (Genovese and Thai) that have gone absolutely nuts so I end up using it in a lot of dishes. In this case a couple dozen whole leaves go into the sauce right at the end.

Also, the original recipe just says "hot sauce". For Thai or curry dishes my go-to is the Tabasco "sweet chili" variety.