Cooked sous vide after a long time, and it struck me that lots of people here do but we don’t talk about it much anymore.
I’ve been using my Instant Pot’s sous vide functionality, which works remarkably well even though there isn’t a circulator.
Yesterday I cooked a whole pack of bacon, one of the things I think sous vide does good things for. 145F for 24h (I did 135 for the first 2h because I had a steak in there too). Goes into the freezer, crisped before eating.
Also the aforementioned steak, which I cooked at 135F for 2h and is now in the freezer for a quick meal another night.
Now that I’m using it again, I’m reminding myself of the things I’ve actually preferred cooked (or started / tenderized) this way – pork chops, beef short ribs, korean galbi, and beef chuck roast (whole or in steaks).
Anyone still cooking this way regularly? Favorites? Marinades, methods, times & temps?
Linking the thread that came (and went quiet) before this one.
