So I have finally entered the world of sous-vide cooking and I hope to take full advantage of it. I have only tried the basics so far: eggs, duck and chicken breast, and have had very good results. But I know there is a lot to try and learn and that this combination has a lot to offer
So the justifications for getting this, or at least the main goals are:
- Cooking the tougher pieces of meat
- Organising myself so I can bring lunch to work as often as possible
- Discovering new otherwise unachievable culinary delights
Who am I kidding, I just wanted to try that peice of kit
Anyway, it would be great to have some advice on how best to take advantage of this new kits, mainly what resources to read, what to try first, etc...
I also read on another thread that a chamber vacuum sealer can do so much more than just pack the meat for the sous-vide machine, so I would love to learn about that as well.
So what I am really hoping for is some guidance on how to make the best of this new equipment and some guidelines on this journey. All help/advice is highly appreciated!