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Old 01-09-2014, 11:22 AM   #41
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Thanks for the link PPO. I'm not ready to invest the time in reading a book about this. I'm still figuring out if sous vide cooking would be useful for me.
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Old 01-09-2014, 01:19 PM   #42
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I will sleep on this more.
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Old 01-13-2014, 01:07 AM   #43
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Had a chance to play around today. I picked up 4 carrots and some raw shrimp today.

Carrots I put a little olive oil in the bag and cooked at 194 F for about 25 min., the carrots were fairly large, we seasoned after with a little kosher salt. My wife loved them but we both agreed with the size of them they should have been in for another 10 min.

1 lb. shrimp with 2 tbls. butter, cooked at 138F for almost 30 min. ( I forgot the garlic as I wanted to do.) Texture was perfect!

I have a few events over the next month but I am going to try and try something different every w/e.
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Old 01-13-2014, 01:54 AM   #44
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I tried this recipe for Lemon Curd,
and it was awesome. I had never made it before
was so easy.
Sous Vide Lemon Curd - Cooking Sous Vide

Josie
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Old 01-13-2014, 11:12 PM   #45
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Quote:
Originally Posted by NAchef View Post
Had a chance to play around today. I picked up 4 carrots and some raw shrimp today.

Carrots I put a little olive oil in the bag and cooked at 194 F for about 25 min., the carrots were fairly large, we seasoned after with a little kosher salt. My wife loved them but we both agreed with the size of them they should have been in for another 10 min.

1 lb. shrimp with 2 tbls. butter, cooked at 138F for almost 30 min. ( I forgot the garlic as I wanted to do.) Texture was perfect!

I have a few events over the next month but I am going to try and try something different every w/e.
I really loved shrimp cooked with the sous vide. I'd love to try carrots. Especially if they are freshly picked!

Quote:
Originally Posted by Josie1945 View Post
I tried this recipe for Lemon Curd,
and it was awesome. I had never made it before
was so easy.
Sous Vide Lemon Curd - Cooking Sous Vide

Josie
That sounds absolutely amazing. I love Lemon Curd!

I want to try eggs in it. Where the temperature is hot enough to set the whites but not the yellow. Mmmmm.

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Old 01-14-2014, 12:06 AM   #46
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Kathleen, I want to try that as well! I think the idea first came from ideasinfood.com to do the at 167 F or 75 C for 13 min. This is the next new thing I am trying out.

I just bought 2 cambro containers today with lids to use as the tub. Hope to get another circulator when I get to know what I am doing better.

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Old 01-16-2014, 11:50 PM   #47
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Where did you get your containers?
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Old 01-17-2014, 12:03 AM   #48
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I bought the from webstaurant.com. I will have to modify the container a little, cut the lip off and cut a little in the lid for the unit but that will be easy.

Clear Cambro 12189CW135 Camwear Polycarbonate Food Storage Box 12" x 18" x 9"
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Old 01-17-2014, 11:26 AM   #49
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I have been thinking about getting one of these for this. Not quite sure yet exactly what I want to do. Thank you for that link though.
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Old 01-17-2014, 06:28 PM   #50
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I've lusted after a sous vide for a long time but it would really be impractical for me now. Wish I had had one long ago, though.

However I looked a one of the links posted in this thread and found a dessert that I'm really going to have to try: Iced Lemon Curd Mousse.

Scroll down to the recipe.Sous Vide Lemon Curd - Cooking Sous Vide

I love Lemon Curd!
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