Message from @johnfrum
Discord ID: 565826034553978880
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
Sous video bread pudding is delicious because it's made in a glass jar
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
Like a thing that makes things into marbles?
Also
Best ingredients for chicken soup?