Sous Vide / Cryovac ideas and techniques
We recently took the jump and bought an immersion circulator at work. So far we are doing poached eggs at an hour and I started poaching my ballontines for an hour and a half (******' beautiful!) I recently ordered the Keller sous vide book and sure that will be a great resource, but besides that what interesting stuff have are you guys doing with these machines?
I don't have the cryovac yet, but when I do, besides storing things I can't wait to use it without a bag to get air out of farcemeats and pates. I was talking to a friend over a year ago who worked at Corton and he was telling me they did an herb puree that they pureed the hell out of in a blender (until it was black, not green) and put it in the cryovac in a hotel pan and it turned bright green again. I'm not sure if I remember all of the steps in which he described it to me, but it makes me wonder what other uses these vacuums have.
So what cool **** are you guys doing? Inspire me!