I picked up a cheap Inkbird sous vide earlier in the year and it’s been great to use for steaks etc. But we haven’t been buying much meat lately due to prices and I’m wondering if I’m overlooking any less obvious uses for it?
I picked up a cheap Inkbird sous vide earlier in the year and it’s been great to use for steaks etc. But we haven’t been buying much meat lately due to prices and I’m wondering if I’m overlooking any less obvious uses for it?
Custards are great with sous vide. Ice cream base, pot de creme, creme anglaise, etc. The texture is much better than on the stove top.
Oh interesting, I might have to find some recipes to try this!