I've seen lots of recipes for sous vide cooking. But what interests me most is which ingredients are better when done sous vide? For example, you can sous vide pudding or grits or cabbage, but the results are no better than the ordinary ways of cooking them. By contrast, sausages, burgers, eggs and so on become uniquely good, superior--better texture or flavor or consistency. So I'd like to know what people think are the top 10 foods that are uniquely suited to the sous vide approach...my money is on proteins.
