Hi
vernplum medtran49 and anyone else with familiarity of sous vide, I could do with some advice about cooking times. My first two attempts didn’t go well and it’s put me off. It was too soft but I’m certain I cooked it for too long. Got any guidance?
Honestly, I don't use it very often. When I do though, I look up several recipes and compare time and temp. The protein binders do start to break down over time even with the temperature never going above a set amount, which is why sous vide is great for tougher/longer cooking pieces of meat, such as the cochinita pabil I recently made.
The only poultry I have used sous vide for was a confit and that turned out great.
I did cook some carrots once when I was cooking something else, don't remember what, that cooked at same temperature and they were the most carroty tasting carrots we'd ever had since there was no water used to dilute flavor, they cooked in butter and salt. Think I'll look up sweating leeks in the sous vide since a couple of recipes I was thinking of making call for sweated leeks with little to no browning, and I have a problem with accomplishing that.
I've "boiled" eggs via sous vide, which takes a ridiculous amount of time versus just cooking them in a saucepan, but if you're working on a dish that takes up time otherwise, like bibimbap or Eggs Benedict or even a lot of eggs for a crowd, it's hands off and quite forgiving if they happen to cook a few minutes longer.
Sorry I can't be more helpful. My best advice is to research, research, research and go for somewhere in between, then keep track of what you've done, even the fails, but especially the wins.
) and anything else related to sous vide cooking.
