this post was submitted on 10 Oct 2023
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Sous Vide

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I picked up a cheap Inkbird sous vide earlier in the year and it’s been great to use for steaks etc. But we haven’t been buying much meat lately due to prices and I’m wondering if I’m overlooking any less obvious uses for it?

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[–] [email protected] 2 points 1 year ago (2 children)

Eggs of any doneness are reason enough for one. Sometimes I separate them and sous vide the yolks in a jar to get a jammy consistency and fry the whites hard.

[–] [email protected] 2 points 1 year ago

I'm not sure why this sounds horrifying but it does.

[–] [email protected] 1 points 1 year ago (1 children)

That sounds pretty great. What time and temp do you use for the yolks?

[–] [email protected] 2 points 1 year ago (1 children)
[–] [email protected] 1 points 1 year ago

Thanks for sharing.

Very similar to what I do for yolky, soft eggs, whites and all. I usually use 145 for those.