Salt, Smoke, Sear: Seven Months of Sous Vide, Part 2

Sous vide usually ends up as one step of several. There are exceptions: salmon is a nice single step. Chicken breast for chicken salad needs no finishing. Chicken breast for the plate could use some searing. Much sous videry involves both pre and post work. Post is often quick, and sous vide in the middle usually removes worry about timings.

brine for goose and duck

Beef shortribs: my favourite method is to smoke them for a couple hours then sous vide for 48hrs @62C then finish under the broiler, either sauced or not. Turkey breast: an herb brine, then sous vide, then finish under the broiler. Poached eggs: sous vide then crack into simmering water for a quick dip.

Much of this is all very simple. Sometimes, like with the chili, it becomes part of more steps. Over the next 7 months I'll likely try some more complex dishes with it.