Greetings all - my first post here.
Just wondering, have any of you attempted to use a traditional recipe and 'translate' it into Sous Vide?
I'm aware that certain things are a no-go, but just wonder if there are any suggestions as to how to, say, take one of my old
hand-written recipes and try it SV?
My other question is regarding SV cooking 2 things at once (steak and asparagus, for example).
From what I can gather, cooking the veg first (higher temp setting), then cooling the water and cooking the steak should be OK.
Is this correct?
Thanks in advance for any suggestions/help :)
Just wondering, have any of you attempted to use a traditional recipe and 'translate' it into Sous Vide?
I'm aware that certain things are a no-go, but just wonder if there are any suggestions as to how to, say, take one of my old
hand-written recipes and try it SV?
My other question is regarding SV cooking 2 things at once (steak and asparagus, for example).
From what I can gather, cooking the veg first (higher temp setting), then cooling the water and cooking the steak should be OK.
Is this correct?
Thanks in advance for any suggestions/help :)