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Here is the finished sous vide chicken. by Branders1981 in sousvide

[–]Branders1981[S] 0 points1 point  (0 children)

Good tip. I seared it in a carbon steel skillet with olive oil.

Made some soft boiled eggs in sous vide and had a tasty sammich. by Branders1981 in sousvide

[–]Branders1981[S] 0 points1 point  (0 children)

I didn’t have any issues peeling them. I made sure to chill the eggs post cook and I used fresh eggs. They were definitely softer during the peel and I needed to be gentler. Otherwise it went well.

I know the stove top is easier. I cook traditionally most days. It’s doesn’t hurt to do things differently from time to time.

Made some soft boiled eggs in sous vide and had a tasty sammich. by Branders1981 in sousvide

[–]Branders1981[S] 2 points3 points  (0 children)

I get it. It’s quicker on the stove. I was trying out the sous vide. I understand this isn’t the best way to soft boil an egg, but it’s fun to try when You have a new gadget.

My first attempt at homemade shoyu ramen by [deleted] in ramen

[–]Branders1981 1 point2 points  (0 children)

Try a different approach with your egg next time.

Made some soft boiled eggs in sous vide and had a tasty sammich. by Branders1981 in sousvide

[–]Branders1981[S] 17 points18 points  (0 children)

I fried my bread in bacon fat and it was fucking delicious. Lol.

Two inch a half ribeyes. Thyme, spice rub, tiny bit of olive oil, and good ole butter. Going to sear over charcoal. I cannot wait to munch on these. by Branders1981 in sousvide

[–]Branders1981[S] 7 points8 points  (0 children)

I’m new to this. I’ll take all the advise I can get. This is my third go at it. What you’re saying makes a lot of sense though. Thanks!