apathetic
Senior Member
- Joined
- Sep 9, 2013
- Messages
- 328
- Reaction score
- 1
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 :hungry:
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 :lol2:
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! :thankyou:
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 :lol2:
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! :thankyou: