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?
Eggs of any doneness are reason enough for one. Sometimes I separate them and sous vide the yolks in a jar to get a jammy consistency and fry the whites hard.
I’m not sure why this sounds horrifying but it does.
That sounds pretty great. What time and temp do you use for the yolks?
148 for 45 minutes.
Thanks for sharing.
Very similar to what I do for yolky, soft eggs, whites and all. I usually use 145 for those.