Re: 🎶 Get in That Kitchen and Rattle Those Pot and Pans 🎶 2/19/2025

On 2/23/2025 8:59 AM, Jill McQuown wrote:

On 2/19/2025 7:41 PM, Dave Smith wrote:

A sous vide leg sounds interesting.  We tend to have a hard time getting then right. They are often either over cooked or under cooked. If it is under cooked we work on the outer pieces that are more done and than use the under cooked part to make curry and figure it will be cooked through in the braising liquid. If it is overcooked  we keep the outside stuff and aim for the less cooked inside meat. The over cooked stuff will be tenderized with the low and slow braising.  It would be nice to get it right the first time.

  Just for grins I looked up sous vide circulators and found this list of ones reviewed by Food & Wine:
 https://www.foodandwine.com/best-sous-vide-7099375
 Apparently these devices not only circulate the water but also maintain a very specific temperature so things are not over or under cooked.
 Jill

The process looks interesting, I'd not use it enough to have another gadget hanging around.  I'm trying to get rid of what I don't use.