Will It Sous Vide? Let's Pick Another Topic!

Hello friends, and welcome back to a brand new topic-picking session for Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator.

I hope you had a nice holiday weekend, because it is time to get back to business. Last week was packed with Thanksgiving goodness, by way of both sides and turkey, and I am honestly quite ready to move on to a non-holiday topic. Here are a few possible topic:

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  • Tempering Chocolate: I guess it’s about to be candy-making season.
  • Some Sort of Roast: Pork roast, brisket, lamb—you get the idea.
  • Asparagus: Someone told me this was amazing. I am intrigued.
  • Bacon: Because I just don’t believe it’s worth it.

Alright. Let’s get to it. As usual, I am more than open to your lovely, creative, delicious suggestions.

Photo by Claire Lower.


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