Thanks tervy

I don't think it really makes sense to sous vide anything but meat tbh

It's like moonshining grandpa says.

It's not a question of can you do something but if you should. Like potatoes.

Or eggs

How is it any better to cook that in a sous vide than normal pots and also making it quicker.

vgeby was the name i was missing back then

That sounds like an Indian trying to type vagina.

eggs are easymodo for creme brulee,poached in souswide

also squid and fishes come out amazing

sweet potatoes to make them even sweeter (For amazing fries)

You know what, I never could make cheese cakes in the oven right

cheese cake in oven would require skills or misting oven

:P

actualy

mmm

also rice in sousvide comes "perfect" every time as the water the rice can absorb is only X much in the bag

and they absorb it evenly

Well I could use a water bath but it always cracked.

i have mental note that "stay away from jianbing" for no explanation after that

sooo i might need to re-research that device

who had one mmm

That's a weird but accurate way to describe that feeling

A mental note but no explanation after that

Sous video bread pudding is delicious because it's made in a glass jar

then link to this https://www.alibaba.com/product-detail/Stainless-steel-SUS304-tank-Precise-Temperature_60371466853.html?

You can make literal single servings super easily

stating they deliver in time and single units too

I feel some things actually need evaporation to get the best flavor.

But I dunno if that makes sense

most of the flavor your perceive comes from aromas

and most aromas are from volatile chemicals

<:chink:323022148870602752>

so yes you need that "evaporation"(smell) to food taste even better

So would a sous vide brisket that is then cold smoked be better than a brisket made in the traditional way?

I mean in terms of water content.

thats why people usualy torch/ do other magic after the waterbath

Wait

I sous vide a pork shoulder

Is the sous vide

It was fucking delicious