Sous veni, sous vide, sous vizzle

The Something Awful Forums > Discussion > Goons with Spoons > Sous veni, sous vide, sous vizzle

mystes: May 31, 2006

Zarin posted:

Do you need to thaw it first, or just put it on the heat and let it go?

If you can outline their basic gist of it, I'd be more than happy for the info!

You can roast it from frozen.

# ¿ Jul 26, 2020 16:39

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# ¿ Apr 24, 2024 21:30

mystes: May 31, 2006

Anjow posted:

I just got a cheap immersion circulator and did some very thick cut bacon in it at 63C for 13h. I'd laid it in a ziploc bag in a single layer, but if I was going to do this in the future on a larger scale would it really matter if it was in a single layer, provided there's still no air?

I think a lot of people say that it doesn't actually matter, but OTOH a vaccum sealer at least makes the whole thing less messy and more convenient so you probably want to pick up a cheap vacuum sealer if you're going to be doing sous vide.

# ¿ Aug 9, 2020 13:43

mystes: May 31, 2006

Flash Gordon Ramsay posted:

My girl wants to do some zucchini noodles, and I�m wondering if there�s a sweet spot temp I could sous vide them at to keep them texturally interesting but not raw. I could always start at 180 and see what that gives me.

If you don't want them fully cooked wouldn't you be better off quickly blanching them and plunging them into ice water or something? I've never really tried sous viding vegetables, though, and I guess some people do carrots so it may be possible.

# ¿ Feb 22, 2021 15:43

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